160 pages. Fresh mozzarella, made in the traditional way from buffalo milk, is the irrestible element in the sixty recipes comprising this collection. For something special why not try the Bocconcini and Caviar?

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Bibliographic Details

Title

Mozzarella: Inventive Recipes from Leading Chefs with Buffalo Mozzarella

Publisher

Scriptum Editions, London

Publication Date

1998

Language

English

ISBN 10

0952766531

ISBN 13

9780952766537

Binding

Hardcover

Illustrator

Irvine, Sian - Photographs

Edition

First Edition

Condition

Good

Dust Jacket Condition

Very Good

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About this title

Synopsis

Mozzarella cheese is eaten fresh as is, or paired with local produce to bring out its natural flavours. With the emphasis on freshness and the basic quality of ingredients, this text brings together a collection of recipes from Britain's leading chefs.

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Store Description

A member of ABE since 1983 we have over 13,000 books in stock - covering hundreds of subjects. We have over 4,500 cookery and food, which is our main interest. Our Websites are www.booksbygones.com and www.oldandvintagecookbooks.co.uk

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Books & Bygones
United Kingdom

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