Maxine Clark es una destacada escritora gastronómica y una talentosa profesora de cocina, reconocida por su profundo conocimiento de la cocina italiana. Su enseñanza se centra en capturar y transmitir los sabores intensos y soleados de Italia a estudiantes de todo el mundo, habiendo impartido clases en prestigiosas escuelas culinarias. Su obra, que se nutre de la recopilación de recetas auténticas, aparece con frecuencia en revistas y periódicos especializados, consolidándola como una autoridad en el ámbito culinario.
Libro imprescindible para los amantes del chocolate. Recetas para preparar exquisitas delicadezas, desde budines, pasta, tartas, helados, hasta mousses y salsas, todos ellos unos sugerentes placeres celestiales.
Recreate the tastes of Italy with over 65 delizioso recipes for pizza, calzone, focaccia and more - buon appetito!
Maxine Clark has collected delicious trattoria recipes from all over Italy and adapted them for cooking at home. She covers the basics such as pesto, a good tomato sauce and pizza dough and provides a vast array of recipes for dishes from soups to pastas to main meals and sweets.
From comforting classics to contemporary takes, discover why pies are the perfect way to create luscious, fresh and seasonal dishes that everyone is sure to enjoy.
Pizza is everyone's favourite Italian food. This book includes step-by-step instructions for making pizza dough and pizzailo sauce, through to adding unusual toppings such as figs, walnuts and goats' cheese.
In The Bear Necessities of Business, Build-A-Bear Workshop(r) founder, Chairman, and Chief Executive Bear Maxine Clark reveals how she built this amazing global business from the ground up. Drawing upon more than three decades of business experience, she shows readers what it takes to create an incredible company for customers of all ages.
Flavors of Tuscany is an authoritative and beautifully illustrated celebration of the culture of Tuscan food and cooking that incorporates a wonderful selection of authentic regional recipes. Starting with Antipasti (appetizers and nibbles), try Anchovies Marinated in Lemon, Olive Oil, and Chile or Fresh Broad Beans with Percorino and Panzarotti. Minestre (soups) includes the classic Minnestrone and Cacciucco (mixed fish stew). Past e Pane (pasta and bread) offers tempting recipes for risotto, gnocchi, and sauces. Secondi (entrees) covers fish, meat, poultry, and game dishes. Enjoy Tuna Steaks Baked with Rosemary; Meatballs with Percorino and Mushrooms; or Pollo alla Diavola - flattened chicken with chile and lemon. Contorni (vegetable sides) includes the delicate Ricotta Stuffed Zucchini Flowers. To finish, Dolci e Postpasti (sweet things) treats you to Castagnaccio made from chestnut flour, pine nuts, and walnuts, or Cenci, ribbons of deep-fried pastry served at festive celebrations. Includes illuminating essays on ingredients such as olive oil, meats, cheeses, beans, mushrooms, and wine. With Flavors of Tuscany Maxine Clark enables you to create and enjoy the unique cuisine of this beautiful and fascinating region in your own kitchen. Evocative photography by Peter Cassidy, all shot on location.
Hi! I'm Taj. This is my favourite T-shirt. I brought it to Australia from my old home. My family came here after a long journey. It was hard at first, but now I love my new home!
Creamy, satisfying and delicious, risotto is one of the world’s favourite rice dishes. This Italian comfort food is so versatile and works well made with vegetables, fish, shellfish, meat and poultry.