Antipasti and more

Our 100 top recipes presented in one cookbook

Nonfiction, Food & Drink, Entertaining, Appetizers, International, European, Mediterranean
Cover of the book Antipasti and more by Naumann & Göbel Verlag, Naumann & Göbel Verlag
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Author: Naumann & Göbel Verlag ISBN: 9783815587546
Publisher: Naumann & Göbel Verlag Publication: April 21, 2015
Imprint: Language: English
Author: Naumann & Göbel Verlag
ISBN: 9783815587546
Publisher: Naumann & Göbel Verlag
Publication: April 21, 2015
Imprint:
Language: English
Starters for any occasion! Who doesn't like them, these little starters that whet your appetite? Whether it's a traditional starter with vegetables, fish or meat, a classic primo piatto with pasta, risotto and soup or a more modern version with a terrine, omlette, frittata or mousse: antipasti work with any occasion and are often so good that the main course is forgotten! Look forward to stuffed courgette flowers, basil salad with mangetout, ricotta gnocchi, a shrimp cocktail, roast beef with two sauces and much, much more. - Mediterranean recipes to conjure up a holiday spirit at your table - Easy-to-follow, step-by-step instructions and great photo with every recipe - Suitable for beginners and experienced cooks alike
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Starters for any occasion! Who doesn't like them, these little starters that whet your appetite? Whether it's a traditional starter with vegetables, fish or meat, a classic primo piatto with pasta, risotto and soup or a more modern version with a terrine, omlette, frittata or mousse: antipasti work with any occasion and are often so good that the main course is forgotten! Look forward to stuffed courgette flowers, basil salad with mangetout, ricotta gnocchi, a shrimp cocktail, roast beef with two sauces and much, much more. - Mediterranean recipes to conjure up a holiday spirit at your table - Easy-to-follow, step-by-step instructions and great photo with every recipe - Suitable for beginners and experienced cooks alike

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