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    Eggs: 50 Easy Recipes (Hardback) Text by Academia Barilla, Photographs by Academia Barilla

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    DescriptionEggs is a collection of both traditional and innovative recipes that pay homage to the egg as principle ingredient in Italian cuisine. The experts at Academia Barilla showcase 50 recipes, from starters and first courses to mains and desserts, that highlight interesting ways to cook with eggs, from scrumptious starters like Parmesan Flan to main courses like Poached Eggs with Spinach to delicious desserts like Creme Brulee, and more. Each book in the "50 Easy Recipe" series from Academia Barilla is dedicated to a particular ingredient and characterized by the food's form.


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  • Full bibliographic data for Eggs

    Title
    Eggs
    Subtitle
    50 Easy Recipes
    Authors and contributors
    Text by Academia Barilla, Photographs by Academia Barilla
    Physical properties
    Format: Hardback
    Number of pages: 128
    Width: 173 mm
    Height: 222 mm
    Thickness: 20 mm
    Weight: 454 g
    Language
    English
    ISBN
    ISBN 13: 9788854406667
    ISBN 10: 885440666X
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    Abridged Dewey: 641
    LC classification: TX
    B&T Modifier: Text Format: 03
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    B&T Approval Code: A97406000
    B&T Modifier: Subject Development: 08
    BISAC V2.8: CKB105000
    BIC subject category V2: WBTR
    DC22: 641.67
    B&T Modifier: Region of Publication: 06
    BISAC V2.8: CKB096000
    Alice classification: 640
    Soggetto CCE V2: WBT
    DC23: 641.675
    Illustrations note
    60 colour photographs
    Publisher
    White Star
    Imprint name
    White Star
    Publication date
    02 October 2012
    Publication City/Country
    Vercelli
    Author Information
    ACADEMIA BARILLA, founded in 2004 in Parma, one of the most distinguished capitals of Italian cuisine, is a center of great professionalism and talent that is exceptional in the world of cooking. It promotes Italian culinary art, protecting the regional gastronomic heritage and safeguarding it from imitations and counterfeits, while encouraging the great traditions of the Italian restaurant industry. Academia Barilla organizes cooking classes for culinary enthusiasts, distributes the best Italian products, and spreads Italy's gastronomic culture through publications like this one that recount the unequaled riches of the country.