Carne : meat recipes from the kitchen of the American Academy in Rome
- Responsibility
- by Christopher Behr ; foreword by Tamar Adler ; photography by Annie Schlechter.
- Language
- English, Italian. English with parallel Italian and English names of recipes.
- Publication
- New York : The Little Bookroom, [2016]
- Copyright notice
- ©2016
- Physical description
- 197 pages : color illustrations ; 19 cm.
- Series
- Rome sustainable food project ; 5.
Description
Creators/Contributors
- Author/Creator
- Behr, Chris, author.
- Contributor
- Schlechter, Annie, photographer.
- American Academy in Rome.
Contents/Summary
- Contents
-
- Foreword / Tamar Adler
- Introduction
- Beef & veal
- Pork
- Lamb
- Poultry
- Rabbit
- Cured, ground & brined
- Side dishes
- Basics.
- Summary
- "[This] cookbook focuses on Executive Chef Christopher Behr’s favorite subject, meat: beef, lamb, pork, rabbit, and poultry."-- Provided by publisher.
Subjects
Bibliographic information
- Publication date
- 2016
- Title Variation
- Meat recipes from the kitchen of the American Academy in Rome
- Series
- Rome sustainable food project ; [5]
- Note
- Includes index.
- ISBN
- 9781936941124 (alk. paper)
- 1936941120
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