Risotto
Clark, Maxine, 1955-2008
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This guide to making risotto includes chapters on vegetables and vegetarian risottos, cheese and eggs, poultry and game, meat and bacon, fish and seafood, and other ways with risotto. Included are step-by-step instructions along with advice on cooking your own stock and selecting and sourcing the best ingredients.
Main title:
Risotto / Maxine Clark.
Author:
Imprint:
London : Ryland Peters & Small, 2008.
Collation:
24 cm.
ISBN:
9781845976958 (pbk)
Dewey class:
641.63180945641.6318
Language:
English
BRN:
496437
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