Buy Used
£0.01
+ £2.80 UK delivery
Used: Very Good | Details
Sold by historybookshop
Condition: Used: Very Good
Comment: Dispatched quickly from United Kingdom warehouse, usually no later than next business day.Some minor wear.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more

Trattoria Hardcover – 25 Oct 1993

2 customer reviews

See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover
"Please retry"
£55.20 £0.01
Available from these sellers.



Product details

  • Hardcover: 288 pages
  • Publisher: Kyle Cathie (25 Oct. 1993)
  • Language: English
  • ISBN-10: 1856261182
  • ISBN-13: 978-1856261180
  • Product Dimensions: 23.2 x 17.8 x 2.6 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 340,359 in Books (See Top 100 in Books)

Customer Reviews

5.0 out of 5 stars
5 star
2
4 star
0
3 star
0
2 star
0
1 star
0
See both customer reviews
Share your thoughts with other customers

Most Helpful Customer Reviews

2 of 2 people found the following review helpful By "saitchy" on 14 July 2003
Format: Paperback
I sought out Trattoria after picking up and using Patricia Well's french cookbook, Bistro. Trattoria works for italian cookery in the same way that bistro works for French - taking informal restaurant style dishes that are perfect as delicious home cooking dishes.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By A Customer on 6 Jan. 2003
Format: Paperback
For anyone serious about cooking Italian food, this is an absolute must have. The recipes for such things as Lemon-Oregano Tuna Mousse (for which I'm always asked for the recipe), the Beef Braised in Barolo and the Sauteed Chicken with Sage are not only easy but also distinctive and special. Wells writes really, really clearly; you do not have to be a graduate of the Escoffier school to follow and successfully complete the recipes.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again


Feedback