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    Baking (The Carluccio's Collection) (Hardback) By (author) Antonio Carluccio, By (author) Priscilla Carluccio

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    DescriptionThe author has condensed his lifetime of knowledge and passion for the most popular elements of Italian cuisine into this book of baking recipes. This title is packed with tips on how to create his dishes, and advice on the best quality ingredients available.


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  • Full bibliographic data for Baking

    Title
    Baking
    Authors and contributors
    By (author) Antonio Carluccio, By (author) Priscilla Carluccio
    Physical properties
    Format: Hardback
    Number of pages: 64
    Width: 178 mm
    Height: 203 mm
    Thickness: 23 mm
    Weight: 1,468 g
    Language
    English
    ISBN
    ISBN 13: 9781899988785
    ISBN 10: 1899988785
    Classifications

    BIC E4L: FOO
    BIC geographical qualifier V2: 1DST
    Nielsen BookScan Product Class 3: T16.1
    LC subject heading: ,
    BIC subject category V2: WBN, WBVS
    DC21: 641.815
    BISAC V2.8: CKB004000, CKB047000
    BIC subject category V2: 1DST
    Illustrations note
    30 colour photographs
    Publisher
    Quadrille Publishing Ltd
    Imprint name
    Quadrille Publishing Ltd
    Publication date
    01 November 2000
    Publication City/Country
    London
    Review text
    Undoubtedly the most cuddly and affectionate of our current class of celebrity chefs, Antonio Carluccio possesses an almost childlike enthusiasm and passion for food that is very hard to resist. Together with his wife Priscilla, who has earned the right not to be introduced simply as Terence Conran's sister by having masterminded the corporate branding and worldwide marketing of the Carluccio name, the couple make a formidable culinary powerhouse, praising what is authentic and simple in Italian cooking and making it their business to share the experience with us. Completing the collection of eight books are Baking; Meat, Poultry and Game; Mushrooms and Truffles and Desserts. As before, each is constructed with Carluccio's particular brand of observation and detail. They are beautifully photographed by Frenchman Andre Martin, who was tragically killed in a car accident earlier this year, and to whom the entire collection has been dedicated. But perhaps the most stimulating aspect of the entire series is the accessibility of the format. We are not overfaced by a mountain of celebrity back-patting and product placement. In fact, there is none. Antonio's photograph only appears on the back and his introductions are brief and to the point. What we do get is a handful of exceptional recipes, thoughtfully selected, easy to understand, perfectly photographed and presented and backed by a pertinent glossary. For those who love to cook and eat, this collection is a revelation. (Kirkus UK)