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Ranging from the mouth-wateringly memorable to the comfortingly domestic and to the infuriatingly inedible
easy ferments and nutritious homemade condiments that make meals a doddle
chef Jason Licker returns with Baking with Licker
all while remaining an elegant study in simplicity and esthetic presentation
(Italian) Luciano Mignolli. Il Farro e le sue ricette Japan Restaurants Ranging from the mouth-wateringly memorable47 pp. Illus. with drawings. Pictorial wrappers. Lucca: Maria Pacini Fazzi, 1992. In Italian. Everything you ever wanted to know about farro, with recipes for minestrone with farro and beans, farro in cavolo nero, farrotto di zucca gialla, etc. Fine.
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