The Il Fornaio Baking Book Hyperion A New York Times bestseller

A New York Times bestseller

Leading it off is a look at small lodgings offering a quaint holiday hospitality

in a collection that is organized by menu and occasion and features anecdotes about the chef's family

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

fresh watermelon juice

The Il Fornaio Baking Book Hyperion A New York Times bestsellerBy 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,