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Michael White

Fiamma: The Essence Of Contemporary Italian Cooking

Wiley (Oct 16, 2006)

9780764599316

| Hardcover

288 pages | 206 x 257 mm | English

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Dewey 641.5945

LC Classification TX723 .W52 2006

LC Control No. 2005033610

Subject

Cookery, Italian

Plot

The high-profile chef of New York's acclaimed Fiamma restaurant brings his contemporary spin on classic Italian cuisine to home cooks with 110 delectable recipes and more than 75 stunning color photos. Capping off the book are dessert recipes from Fiamma's pastry chef, Elizabeth Katz, which include updated twists on Italian classics such as Blackberry Gelato and Cup of Tiramisu.