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Fiamma: The Essence of Contemporary Italian Cooking
The high-profile chef of New York's acclaimed Fiamma restaurant brings his contemporary spin on classic Italian cuisine to home cooks with 110 delectable recipes and more than 75 stunning color photos. Capping off the book are dessert recipes from Fiamma's pastry chef, Elizabeth Katz, which include updated twists on Italian classics such as Blackberry Gelato and Cup of ...more
Hardcover, 272 pages
Published October 1st 2006 by John Wiley & Sons
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