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Parm to Table Kochbuch nagelneu handsigniert
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Parm to Table Kochbuch nagelneu handsigniert

juliatroyan
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    Versand:
    US $6,99 (ca. CHF 5,55) USPS Media MailTM.
    Standort: Larchmont, New York, USA
    Lieferung:
    Lieferung zwischen Sa, 1. Nov und Fr, 7. Nov nach 94104 bei heutigem Zahlungseingang
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    eBay-Artikelnr.:286875546141

    Artikelmerkmale

    Artikelzustand
    Neu: Neues, ungelesenes, ungebrauchtes Buch in makellosem Zustand ohne fehlende oder beschädigte ...
    Narrative Type
    Nonfiction
    Edition
    First Edition
    Type
    Does not apply
    ISBN-13
    9780063378582
    ISBN
    9780063378582
    Kategorie

    Über dieses Produkt

    Product Identifiers

    Publisher
    HarperCollins
    ISBN-10
    0063378582
    ISBN-13
    9780063378582
    eBay Product ID (ePID)
    5074031475

    Product Key Features

    Book Title
    Parm to Table : Italian American and American Italian Recipes from Ponza to the Bronx
    Number of Pages
    240 Pages
    Language
    English
    Publication Year
    2025
    Topic
    Regional & Ethnic / American / General, General, Regional & Ethnic / Italian, Courses & Dishes / General
    Illustrator
    Yes
    Genre
    Cooking, House & Home
    Author
    Christian Petroni, Lesley Porcelli
    Format
    Hardcover

    Dimensions

    Item Weight
    28 Oz
    Item Length
    9.1 in
    Item Width
    7.4 in

    Additional Product Features

    Intended Audience
    Trade
    LCCN
    2025-009181
    Reviews
    An accomplished restauranteur, Christian is very adept at keeping intense flavoring and character in his recipes which taste as if they come straight from a delicious restaurant. Dishes are colorful, flavors are bright, and quantities are generous, just like Chef Petroni himself. -- From the Foreword by Martha Stewart Bro, this book crushes. Food, insights, stories. I get first copy. -- Guy Fieri I'm going to buy two copies, eat the first, and read the second. -- Jimmy Kimmel
    Dewey Edition
    23
    Dewey Decimal
    641.5945
    Synopsis
    Foreword by Martha Stewart The most fun Italian-American cookbook you'll ever splatter red sauce on, with over 70 recipes from chef, restauranteur, Food Network star, and Bronx-born Italian-American Christian Petroni. Christian Petroni grew up in kitchens. Born in the Bronx, where his uncle owned an Italian restaurant, he was surrounded by Italian-American NYC culture. But he also spent his summers in Ponza, a small Italian island off the coast of Naples, surrounded by old-world culinary Italian traditions. He's been working in kitchens since he was thirteen and has made a name for himself working in some of the best restaurants in the NYC area, including his own, Fortina. All his knowledge, experience, and homegrown Italian heritage are wrapped up in his debut cookbook, Parm to Table. The combination here is simply delicious: no pretension, no hang-ups, just good food made to taste like your nonna made it. The book is broken up into chapters based on what you're looking for: Italian-American Classics, like 8-Hour Marinara Sauce and Neapolitan Eggplant Parmigiana Family-Style Meals, like Lasagna "Calabrese Influence," Fried Meatballs, and Fresh Mozzarella Sticks Weeknight Go-To's, like My Babe's Sausage & Peppers and Potato Frittata Ponza inspired dishes, like Spaghetti Vongole and Zia Gisella's Braised Calamari Pasta Plus Soups and Braises, Heros (sandwiches), Condimenti & Basic Sauces, and Dolci (Sweets) With lush food photography and lifestyle imagery throughout, the book is as visually stunning as the food is delicious. Parm to Table is the go-to cookbook for anyone who loves comforting, home-cooked food, from Italy to the Bronx., **An instant New York Times Bestseller** Foreword by Martha Stewart The most fun Italian-American cookbook you'll ever splatter red sauce on, with over 70 recipes from chef, restauranteur, Food Network star, and Bronx-born Italian-American Christian Petroni. Christian Petroni grew up in kitchens. Born in the Bronx, where his uncle owned an Italian restaurant, he was surrounded by Italian-American NYC culture. But he also spent his summers in Ponza, a small Italian island off the coast of Naples, surrounded by old-world culinary Italian traditions. He's been working in kitchens since he was thirteen and has made a name for himself working in some of the best restaurants in the NYC area, including his own, Fortina. All his knowledge, experience, and homegrown Italian heritage are wrapped up in his debut cookbook, Parm to Table. The combination here is simply delicious: no pretension, no hang-ups, just good food made to taste like your nonna made it. The book is broken up into chapters based on what you're looking for: Italian-American Classics, like 8-Hour Marinara Sauce and Neapolitan Eggplant Parmigiana Family-Style Meals, like Lasagna "Calabrese Influence," Fried Meatballs, and Fresh Mozzarella Sticks Weeknight Go-To's, like My Babe's Sausage & Peppers and Potato Frittata Ponza inspired dishes, like Spaghetti Vongole and Zia Gisella's Braised Calamari Pasta Plus Soups and Braises, Heros (sandwiches), Condimenti & Basic Sauces, and Dolci (Sweets) With lush food photography and lifestyle imagery throughout, the book is as visually stunning as the food is delicious. Parm to Table is the go-to cookbook for anyone who loves comforting, home-cooked food, from Italy to the Bronx.
    LC Classification Number
    TX723.P3979 2025

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    juliatroyan

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