Cooking by hand / Paul Bertolli.
Material type:
TextPublication details: New York : London : Clarkson Potter ; Hi Marketing [distributor], 2003Description: 288 p. : col. ill. ; 26 cmISBN: 9780609608937 (hbk.) :; 0609608932 (hbk.) :Subject(s): Cookery | Cookery, Italian | FoodDDC classification: 641.5 Summary: Great cooking is not built on recipes, but on the ability to observe & respond to great ingredients. So claims Paul Bertolli, who offers over 100 new Italian-inflected recipes in this book, along with a dozen essays that illustrate his formative food experiences.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.5 BER (Browse shelf(Opens below)) | Available | 06360793 |
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| 641.5 BAS The art of nutritional cooking / | 641.5 BAS The art of nutritional cooking / | 641.5 BER Mary Berry cooks the perfect step by step. | 641.5 BER Cooking by hand / | 641.5 BER Cook in a class of your own / | 641.5 BLA Kitchen secrets / | 641.5 BLU In search of total perfection / |
Great cooking is not built on recipes, but on the ability to observe & respond to great ingredients. So claims Paul Bertolli, who offers over 100 new Italian-inflected recipes in this book, along with a dozen essays that illustrate his formative food experiences.
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