Savour : Irresistible Pizzas, Pies, Tarts and Bread
Close your eyes and conjure the aroma of home baking drifting from the kitchen...When friends or family gather, nothing disappears more rapidly and readily than freshly made speciality bread or a just-baked tart placed on the table. In a savoury follow-up to "Sweet As...", Alessandra Zecchini presents over a hundred recipes for pizza, tarts, pies and other delicious offerings for a wide range of occasions. Contents included are pizza; focaccia and speciality breads; tarts and quiches; savoury pies; bite-size eats; and oven-free/non-baked dishes.
- Paperback | 128 pages
- 210 x 228mm | 522g
- 01 Oct 2006
- New Holland Publishers (Nz) Ltd
- Birkenhead, New Zealand
- approx. 50 full colour photographs
About Alessandra Zecchini
Over the last five years Alessandra Zecchini has been running cooking classes and workshops from her professionally designed and equipped kitchen. She also conducts classes at the Epicurean cooking school and the Auckland Cooking Academy, is a contributing writer to Cuisine magazine, and is an active member of the Slow Food international movement. Photographer Shaun Cato-Symonds has worked with Julie le Clerc on two of her best-selling cookbooks and, more recently, on New Holland's Everyday Gourmet and Sweet As.... His work can also be seen in many quality lifestyle magazines.