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Peter Reinhart’s Artisan Breads Every Day
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| Neo-Neopolitan Pizza Dough |
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Seafood Alla Siciliana
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| Aromatic Salmon Steamed In Foil
Seared Tuna With Sweet-Sour Onions |
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Urban Italian
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| Black Bass with Sicilian Style Pesto |
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Puglia: A Culinary Memoir
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| Orecchiete with Broccoli Rabe
Eggplant Rollups |
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Sicily: Culinary Crossroads
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| Pasta a la Norma
Mussel Soup (Cozzi a Bruora) |
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Artisan Bread In Five Minutes A Day
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| The Master Recipe: Boule (Artisan Free-Form Loaf) |
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A16: Food + Wine
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| Penne With Eggplant, Tomatoes, Black Olives, and Basil
Lamb and Ricotta Crespelle with Tomato and Pecorino |
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Cucina Napoletana
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| Spaghetti Alla Rosinella
Pasta e Fagiole
Parmigiana Di Melanzane |
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Gelato!
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| Custard Gelato
Caffè Latte Gelato |
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The Perfect Scoop
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| Gianduja Gelato
Zabaglione Gelato |
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Jamie’s Italy
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| Caponata (Incredible Sicilian Eggplant Stew)
Costolette di Maiale Con Salvia (Pork Chops With Sage)
Le Migliori Polpette di Tonno (The Best Tuna Meatballs) |
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Biba’s Italy
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| Roasted Pork with Rosemary, Sage, and Garlic
The Veal Cutlets of Trattoria Battibecco
Rabbit Braised with Wine, Olives, and Sage |
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Italian Family Dining
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| Spaghetti with Tuna and Anchovies
Linguini with Blue Crab Sauce
Codfish with Brocoletti di Rape |
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The Silver Spoon
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| Radicchio Risotto
Vegetable Stock
Broiled Stuffed Squid |
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The da Fiore Cookbook
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| Pumpkin Gnocchi with Parmigiano, Sage, and White Truffles |
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Marcella Says…
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| Late Night Pasta Sauce with Pine Nuts and Raisins |
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Prosciutto, Pancetta, Salame
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| Sformato di Parmagianno and Prosciutto |
