Paperback (14 Jul 2008)
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This guide to making risotto includes chapters on vegetables and vegetarian risottos, cheese and eggs, poultry and game, meat and bacon, fish and seafood, and other ways with risotto. Included are step-by-step instructions along with advice on cooking your own stock and selecting and sourcing the best ingredients.
| ISBN: | 9781845976958 |
| Publisher: | Ryland Peters & Small |
| Imprint: | Ryland Peters & Small |
| Pub date: | 14 Jul 2008 |
| DEWEY: | 641.63180945 |
| DEWEY edition: | 22 |
| Weight: | 546g |
| Height: | 234mm |
| Width: | 228mm |
| Spine width: | 12mm |
$237.31off
Signed by the Author
Hardback
Published 04 Apr 2019
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