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with 70 easy-to-make quintessentially Indian recipes
Travel to the roots of Italian cuisine and enjoy a wonderful road trip through the 20 regions of Italy and discover more than 100 authentic dishes
plus ideas for kids’ parties and easy-to-follow instructions on techniques
les marrons
Long based in Chicago
Cucina dell'Emilia-Romagna: Recipes from the gastronomic heartland of Italy and its capital Bologna (Ursula Ferrigno) Paris with 70 easy-to-make quintessentially IndianEmilia Romagna, one of the largest Italian regions, lies between the Adriatic Sea to the east, the River Po to the north and the Apennine chain of mountains to the south. Between the Po and the mountains, with its flood plain enhanced soil, is what is known as the "food valley," where a unique microclimate means that an abundance of foods can be produced. These include soft wheat for the famous pasta types of the region; acorns and chestnuts to feed
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