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Baking (Carluccio's Collection)
 
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Baking (Carluccio's Collection) (Hardcover)

by Antonio Carluccio (Author), Priscilla Carluccio (Author)
3.0 out of 5 stars  See all reviews (1 customer review)

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Product details

  • Hardcover: 64 pages
  • Publisher: Quadrille Publishing Ltd (27 Aug 1999)
  • Language English
  • ISBN-10: 1899988785
  • ISBN-13: 978-1899988785
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon.co.uk Sales Rank: 545,827 in Books (See Bestsellers in Books)

    Popular in this category:

    #19 in  Books > Food & Drink > Food Writers > Antonio Carluccio

Product Description

Amazon.co.uk Review

"It is certainly not a coincidence that some of the rites of the Catholic Church are centred around bread, which is given to people as a representation of something pure--of life itself," Antonio Carluccio writes in the introduction to his book Baking which forms part of The Carluccio Collection. "In fact bread has been the symbol of basic food in Western Society for the last four or five thousand years, just as rice has been for Eastern cultures." This book will teach you how to make the whole range of Italian breads, from "Focaccia" to "Cantucci" (Tuscan Almond Biscuits) to "Panfote" (Traditional Tuscan Cake). Carluccio's delicatessen in Covent Garden, London, is famous for it's bread and if you can't get there to buy it, this book is the next best thing. The photographs--by Carluccio's wife Priscilla--are also excellent. --Dale Kneen


Product Description

The author has condensed his lifetime of knowledge and passion for the most popular elements of Italian cuisine into this book of baking recipes. This title is packed with tips on how to create his dishes, and advice on the best quality ingredients available.

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2 of 3 people found the following review helpful:
3.0 out of 5 stars Another Carluccio Classic., 13 April 2003
By A Customer
Well the Carluccio's certainley dont disappoint with this the superb selection of recipes for authentic italian breads, cakes and pastries. The recipes here as always are clear and easy to follow with emphasis upon keeping them as authentic as possible. This is not just a recipe book but an insight into the relationship that the italians have with food and how what one would normally consider to be an everyday consumable such as bread, can become such a pleasure. The photography in this book is also a joy and reinforces the authenticity of the food.
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