Pasta : classic and contemporary pasta, risotto, crespelle, and polenta recipes
(Book)
Author
Published
Hoboken, NJ : John Wiley, [2013].
Format
Book
ISBN
9780470587799, 0470587792
Physical Desc
266 pages : color illustrations ; 27 cm
Status
Newport - Adult Non-Fiction
641.5945 Sca
1 available
641.5945 Sca
1 available
Providence Public - Level 1 Book Stacks
641.822 S284p
1 available
641.822 S284p
1 available
Description
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More Details
Published
Hoboken, NJ : John Wiley, [2013].
Language
English
ISBN
9780470587799, 0470587792
Notes
General Note
"The Culinary Institute of America."
General Note
Includes index.
Copies
| Location | Call Number | Status |
|---|---|---|
| Newport - Adult Non-Fiction | 641.5945 Sca | On Shelf |
| Providence Public - Level 1 Book Stacks | 641.822 S284p | On Shelf |
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Citations
APA Citation, 7th Edition (style guide)
Scappin, G., Vanoli, A., & Tonelli, F. (. (2013). Pasta: classic and contemporary pasta, risotto, crespelle, and polenta recipes . John Wiley.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Scappin, Gianni, Alberto. Vanoli and Francesco (Photographer) Tonelli. 2013. Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, and Polenta Recipes. John Wiley.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Scappin, Gianni, Alberto. Vanoli and Francesco (Photographer) Tonelli. Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, and Polenta Recipes John Wiley, 2013.
MLA Citation, 9th Edition (style guide)Scappin, Gianni., Alberto Vanoli, and Francesco (Photographer) Tonelli. Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, and Polenta Recipes John Wiley, 2013.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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