Pure Italian cuisine. pura cucina Italiana, Roberto Payer, Hardcover

Pure Italian Cuisine makes it possible that the dishes to be found at Roberto's Amsterdam can now be prepared at home. Roberto Payer is the ambassador of the Italian cucina in the Netherlands, and in conversation with cookery book expert Jonah Freud he acquaints you with the various Italian regions where the ingredients for the recipes and the wines to accompany the dishes come from. At Roberto's Amsterdam, Roberto Payer is the 'Godfather'of the restaurant, and the pure and mouth-watering food is cooked by the team led by head chef Franz Conde. Conde's recipes are accompanied with wine tips, and a great deal of attention is paid to the purity of the ingredients. The book contains recipes for soups (zuppe), starters (antipasti), pastas and risottos (primi), main courses of fish and meat (secondi), desserts (dolci) and side dishes (contorni), together with information about cheese, ice cream and garnita. Each recipe is easily made at home, and the wonderful photography by Jan Bartelsman will inspire you to get cooking straight away.

Pure Italian cuisine

Pure Italian Cuisine makes it possible that the dishes to be found at Roberto's Amsterdam can now be prepared at home. Roberto Payer is the ambassador of the Italian cucina in the Netherlands, and in conversation with cookery book expert Jonah Freud he acquaints you with the various Italian regions where the ingredients for the recipes and the wines to accompany the dishes come from. At Roberto's Amsterdam, Roberto Payer is the 'Godfather'of the restaurant, and the pure and mouth-watering food is cooked by the team led by head chef Franz Conde. Conde's recipes are accompanied with wine tips, and a great deal of attention is paid to the purity of the ingredients. The book contains recipes for soups (zuppe), starters (antipasti), pastas and risottos (primi), main courses of fish and meat (secondi), desserts (dolci) and side dishes (contorni), together with information about cheese, ice cream and garnita. Each recipe is easily made at home, and the wonderful photography by Jan Bartelsman will inspire you to get cooking straight away. <br />

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Pure Italian cuisine

Pure Italian Cuisine makes it possible that the dishes to be found at Roberto&apos;s Amsterdam can now be prepared at home. Roberto Payer is the ambassador of the Italian cucina in the Netherlands, and in conversation with cookery book expert Jonah Freud he acquaints you with the various Italian regions where the ingredients for the recipes and the wines to accompany the dishes come from. At Roberto&apos;s Amsterdam, Roberto Payer is the &apos;Godfather&apos;of the restaurant, and the pure and mouth-watering food is cooked by the team led by head chef Franz Conde. Conde&apos;s recipes are accompanied with wine tips, and a great deal of attention is paid to the purity of the ingredients. The book contains recipes for soups (zuppe), starters (antipasti), pastas and risottos (primi), main courses of fish and meat (secondi), desserts (dolci) and side dishes (contorni), together with information about cheese, ice cream and garnita. Each recipe is easily made at home, and the wonderful photography by Jan Bartelsman will inspire you to get cooking straight away.

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Pure Italian cuisine - Roberto Payer

Pure Italian Cuisine makes it possible that the dishes to be found at Roberto's Amsterdam can now be prepared at home. Roberto Payer is the ambassador of the Italian cucina in the Netherlands, and in conversation with cookery book expert Jonah Freud he acquaints you with the various Italian regions where the ingredients for the recipes and the wines to accompany the dishes come from. At Roberto's Amsterdam, Roberto Payer is the 'Godfather'of the restaurant, and the pure and mouth-watering food is cooked by the team led by head chef Franz Conde. Conde's recipes are accompanied with wine tips, and a great deal of attention is paid to the purity of the ingredients. The book contains recipes for soups (zuppe), starters (antipasti), pastas and risottos (primi), main courses of fish and meat (secondi), desserts (dolci) and side dishes (contorni), together with information about cheese, ice cream and garnita. Each recipe is easily made at home, and the wonderful photography by Jan Bartelsman will inspire you to get cooking straight away.

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