This cookery book brings together more than 200 of Italian-born Biba Caggiano’s favourite trattoria recipes. This collection includes pasta dishes, gnocci, risottos, tarts and frittatas, soups, antipasto, salads, dishes for veal, pork and sausage, chicken, rabbit, all manner of fish and shellfish, and desserts. The proprietor of her own restaurant in Sacramento, California, USA, Biba preserves the spirit of this book through these recipes and reminscences, as well as wine recommendations throughout, detailed instructions for procedures like making fresh pasta, and a discussion of the ingredients special to trattoria cooking - the cheeses, oils, wines and vinegars. There is also an appendix of over 100 trattorias, with their addresses and phone numbers. She has also written Northern Italian Cooking , which won a Tastemaker Award, and Modern Italian Cooking .
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