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| "Appetizers are the new entrees." --New York MagazineStarters, amuses-bouche, antipasti, hors d'oeuvres, mezes,...
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| Living on a farm in Tuscany, Pamela Sheldon Johns knows more than a little about Italian cooking, and 50 Great Pasta...
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| Italian cookbook authority Pamela Sheldon Johns presents more than 60 peasant-inspired dishes from the heart of Tuscany ...
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| Describes the work of the artisans who create the traditional foods of Italy and includes more than fifty authentic reci...
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| A new collection of authentic Italian pasta recipes discusses the secrets of creating the finest pasta dishes and presen...
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| Creamy, tender risotto is such a far cry from steamed rice that it's hard to believe they're made from the same basic in...
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| Creamy risotto, dotted with fresh spring peas or delicate shellfish, is a classic of the northern Italian table. This ve...
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| From a hearty frittata with sweet peppers and sausage to tender gnocchi served with a sublime sauce of four cheeses and ...
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