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(Italian Baking) Giambattista Montanari. PH 4.1. Scienza e Artigianalità della Pasta Lievitata

Giambattista Montanari's thoroughly researched book on leavened doughs in its multiple and tasty variants ranges from theoretical and scientific study to chapters with almost one hundred recipes--both sweet and savory, Italian and international--that honor tradition, while also being completely innovative and original. Italian import, in Italian.



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