From the new series “50 Easy Recipes” from Academia Barilla, with each book dedicated to a particular ingredient and characterized by the food’s form, is the new, light, and easy book dedicated to the egg and created with the attentive contribution of Academia Barilla Chefs Mario Grazia and Luca Zanga.
A brief and historically descriptive monograph is included at the beginning, signed by the curator of the Gastronomic Library of Academia Barilla in a presentation of the 50 most interesting ways to cook and appreciate the egg, from antipasto to dessert. Edited by Academia Barilla, 128 pp. 2012. Hardback. Shape Books Series. Coordinated by Chato Morandi and Ilaria Rossi.
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