|The popularity of pasta continues - this is a top quality reference
and recipe guide. This book deals strictly with Italian presentations. See my Asian
category for books that deal with noodle cookery.
||The California Culinary Academy series of cookbooks have
several specialty volumes such as this (ie: Poultry, Soups & Stews, etc) and I highly
||Of course you need a good reference and recipe book for fish and
seafood handling and preparations. I recommend this one from HP Books, "just the
||What is life without sausage and cured and variety meats? This is
the Sausagemaker's bible, don't live without it! All the reason why's and technique how's.