The Il Fornaio Baking Book Hyperion rather than a café au

rather than a café au lait

plant-based recipes using Native American ingredients

this cookbook has all the elements we love at Booklady Cooks - great recipes and stories that connect the reader and cook to the people who care so much about cooking and serving

and how a new kind of plough helped to spark off the Crusades

A New York Times bestseller

The Il Fornaio Baking Book Hyperion rather than a café auBy Franco Galli (1993) [FROM THE PUBLISHERS] Celebrating the Italian culinary legacy of both staunch traditionalism and irrepressible innovation, Italian born baker Franco Galli presents over 70 classic and inventive recipes from the kitchens of the award winning Il Fornaio bakeries, restaurants, and cafes. From traditional and specialty breads, pizza, foccacia, and other savory dishes to a temptingly sweet selection of biscotti, cakes, and tarts,