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with hundreds of fresh ideas and tips for using pantry spices
A Kitchen Confidential for the cocktail profession
Drawing on interviews and the lives of people working in the business—from pickers and roasters to coffee bar owners and consumers—this book brings a compelling human side to the story
and cooking any type of fruit or nut using a variety of cooking methods
menu and program on thick
(Food Writing) John Thorne. Pizza: The Art of the Pizzaiolo, with Authentic Recipes for Italian Regional Savory Breads. Georgian with hundreds of fresh ideas24 pp. Illus. with vignettes. Original pictorial stapled salmon wrappers. First Edition. Boston: Jackdaw Press, 1981. One of several booklets issued by Thorne, which he eventually combined into one book. Here he offers a history of pizza and pizza makers, with recipes for various kinds of pizza, as well as calzones, sardenaras, focaccia, and sfinciuni. As always, there is a bibliography in rear. A few pencil marks inside, else near fine.
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