| #4074562 in Books | 2007-02-08 | Original language:Spanish | PDF # 1 | .68 x8.63 x9.24l,1.56 | File type: PDF | 119 pages||3 of 3 people found the following review helpful.| Buyers, be aware! Spanish version!|By H. Stotler|This is not a review so much as it is a heads-up - this is the SPANISH version of this cookbook. The English version can be ordered here: The Williams-Sonoma Collection: Risotto I almost ordered this one by mistake because the language difference is not listed in the main description. Great cookbook, I just can't read Spanish
Creamy, tender risotto is such a far cry from steamed rice that it's hard to believe they're made from the same basic ingredient. The rice used for risotto is a particular, starch-rich variety; when slowly and carefully cooked, the rice releases its starch to create an irresistibly creamy consistency while the grains of rice remain whole. This beautifully illustrated cookbook features an expansive array of risotto possibilities that may surprise even seasoned chefs....
You can specify the type of files you want, for your gadget.Risotto (Williams-Sonoma) [Spanish Ed.] (Spanish Edition) | Pamela Sheldon Johns. I was recommended this book by a dear friend of mine.
