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feel-good ingredients
Drawing on interviews and the lives of people working in the business—from pickers and roasters to coffee bar owners and consumers—this book brings a compelling human side to the story
and deal with pests
Set aside your bland all-purpose flour to celebrate the compelling flavors of a wide array of nut- and grain-based alternative flours that are packed with flavor and are good for you
(Food Writing) John Thorne. Pizza: The Art of the Pizzaiolo, with Authentic Recipes for Italian Regional Savory Breads. Georgian feel-good ingredients24 pp. Illus. with vignettes. Original pictorial stapled salmon wrappers. First Edition. Boston: Jackdaw Press, 1981. One of several booklets issued by Thorne, which he eventually combined into one book. Here he offers a history of pizza and pizza makers, with recipes for various kinds of pizza, as well as calzones, sardenaras, focaccia, and sfinciuni. As always, there is a bibliography in rear. A few pencil marks inside, else near fine.
