Italian Baking Secrets
(eBook)

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Published
St. Martin's Publishing Group, 2013.
Format
eBook
ISBN
9781466857179
Status
Available Online

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Language
English

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Citations

APA Citation, 7th Edition (style guide)

Father Joseph Orsini., & Father Joseph Orsini|AUTHOR. (2013). Italian Baking Secrets . St. Martin's Publishing Group.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Father Joseph Orsini and Father Joseph Orsini|AUTHOR. 2013. Italian Baking Secrets. St. Martin's Publishing Group.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Father Joseph Orsini and Father Joseph Orsini|AUTHOR. Italian Baking Secrets St. Martin's Publishing Group, 2013.

MLA Citation, 9th Edition (style guide)

Father Joseph Orsini, and Father Joseph Orsini|AUTHOR. Italian Baking Secrets St. Martin's Publishing Group, 2013.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work IDca9ad408-9ce0-f077-981e-0f0035eb423d-eng
Full titleitalian baking secrets
Authororsini father joseph
Grouping Categorybook
Last Update2024-05-14 23:01:43PM
Last Indexed2024-06-08 04:14:57AM

Book Cover Information

Image Sourcehoopla
First LoadedJan 3, 2024
Last UsedMay 17, 2024

Hoopla Extract Information

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    [synopsis] => Italian Baking Secrets is Father Orsini's sixth cookbook, and once again the reader gets not only wonderful recipes from the great tasting cuisine of Italy, but the "retired" priest's entertaining comments. Father Orsini knows how to make good food great, and his directions come with the bonus of his wide knowledge.

The book begins with what to most of us is an amazing story: how the use of grain developed as long ago as, or possibly even prior to, the Neolithic period. Orsini tells us about the grains that were raised, and eaten, more than eight thousand years ago. Through charming and fascinating anecdotes, he lets us see the way bread has evolved, from flat loaves baked on hot stones to the myriad breads that have evolved in Italy alone, making our mouths water to hear about them.

But, don't let the author's charming storytelling keep you from his recipes; if you do, you will miss some delicious and easy-to-make dishes you might otherwise never taste, and once tasted, you will want to make them again and again.
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