A paperback edition of the classic cookbook from the popular Food Network chef shares simple but sophisticated recipes that feature seasonal ingredients, from asparagus and fresh peas to greens and winter squash, that celebrate the author's Italian heritage and the cooking traditions of California's wine country. Reprint.When ready to cut, make sure the sheet is floured or dusted with semolina. Roll it up loosely and cut crosswise with a very sharp knife. Black Pepper and Parmesan Grissini Bread sticks are coming back into style. They are worth making justanbsp;...
|Title||:||The Tra Vigne Cookbook|
|Author||:||Michael Chiarello, Penelope Wisner|
|Publisher||:||Chronicle Books - 2008-05-28|