Eggs

Eggs : 50 Easy Recipes

Text by Academia Barilla , Photographs by Academia Barilla

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Eggs 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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  • Hardback | 128 pages
  • 177 x 220 x 22mm | 458.13g
  • 02 Oct 2012
  • White Star
  • Vercelli
  • English
  • 60 colour photographs
  • 885440666X
  • 9788854406667
  • 584,388

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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.

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