Great Little Cooking Books: Hors-DOEVres and Starter Snacks

From the most imaginative appetisers to mouth-watering pasta dishes, from meat-based main dishes to fish-based main courses, from vegetarian cuisine to side dishes and the art of baking, finally reaching the dessert and glass of digestive liqueur: 12 volumes collect the infallible recipes necessary for successfully planning special lunches and unforgettable dinners. The name Academia Barilla guarantees quality and originality. These volumes are characterised by a small, manageable, easy-to-consult format, and inside, the delicious and simple recipes ? within reach of anyone ? alternate with splendid photographs illustrating the proposed dishes. Organising an entire menu becomes child's play thanks to the 12 titles in this series! AUTHOR: Academia Barilla founded in Parma, the heart of the so-called "Food Valley," is appreciated for its extraordinary food products ? from Parmesan cheese to Parma ham, to pasta and various specialties. The Academy promotes courses that spread knowledge about the Italian gastronomic tradition, distributes the best Italian products, and spreads Italy's culinary culture through publications like this one that recount the unequalled gastronomic riches of the country. SELLING POINTS: ? 12 volumes, each dedicated to a different dish. Easy to reference, convenient size, easy to handle. ? Each recipe is explained in detail and illustrated with beautiful photographs. ? In collaboration with Academia Barilla: a sure mark of quality and reliability. Colour photographs