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Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About

Accademia Italiana della Cucina. La Cucina: The Regional Cooking of Italy. Translated by Jay Hyams. New York: Rizzoli, 2009.

Aidells, Bruce. Bruce Aidells’s Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World’s Favorite Meat. New York: HarperCollins, 2004.

Apicius (Translated by Christopher Grocock and Sally Grainger). Apicius. Totnes, Devon [U.K.]: Prospect Books, 2006.

Artusi, Pellegrino. Science in the Kitchen and the Art of Eating Well [1891]. Translated by Murtha Baca and Stephen Sartarelli. Toronto: University of Toronto Press, 2003.

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