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with hundreds of fresh ideas and tips for using pantry spices
then roll it
A Kitchen Confidential for the cocktail profession
Set aside your bland all-purpose flour to celebrate the compelling flavors of a wide array of nut- and grain-based alternative flours that are packed with flavor and are good for you
Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast
(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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