Stefano Manfredi

Stefano Manfredi's New Pizza takes the world's favourite fast food back to its origins - as a deliciously healthy and simple meal for everyone to enjoy. Pizza comes in many styles - thin, thick, crisp, chewy, round, square, a metre or more in length, filled, fried or sweet - and the quality of the pizza is defined by the quality of the flour, dough and toppings. Sydney's award-winning pizza maestro will show you how to use wholewheat flour, fresh toppings and tried-and-tested methods to create the healthiest, tastiest pizza this side of Naples.

A whole new era for the world's favourite food

New Pizza

Mauro Tosco

The present volume provides an overview of current trends in the study of language contact involving Arabic. By drawing on the social factors that have converged to create different contact situations, it explores both contact-induced change in Arabic and language change through contact with Arabic. The volume brings together leading scholars who address a variety of topics related to contact-induced change, the emergence of contact languages, codeswitching, as well as language ideologies in contact situations. It offers insights from different theoretical approaches in connection with research fields such as descriptive and historical linguistics, sociolinguistics, ethnolinguistics, and language acquisition. It provides the general linguistic public with an updated, cutting edge overview and appreciation of themes and problems in Arabic linguistics and sociolinguists alike.

Arabic in Contact

A showcase of over 30 years dedicated to cooking Italian food, Stefano Manfredi's book brings together more than 500 recipes from every region in Italy.

Over 500 Recipes from the Authentic to the Modern and from the North to the South of Italy

Italian Food

Christopher Lucas

This volume offers a synthesis of current expertise on contact-induced change in Arabic and its neighbours, with thirty chapters written by many of the leading experts on this topic. Its purpose is to showcase the current state of knowledge regarding the diverse outcomes of contacts between Arabic and other languages, in a format that is both accessible and useful to Arabists, historical linguists, and students of language contact.

Arabic and contact-induced change

Discover how easy it is to create the healthiest, tastiest pizza this side of Naples. Pizza can be thin, thick, crisp, chewy, round, square, filled, fried or sweet - but the quality of the pizza is always defined by the quality of the flour, dough and toppings. Stefano Manfredi, Sydney's award-winning pizza maestro, takes the world's favourite fast food back to its origins - as a deliciously healthy and simple meal for everyone to enjoy.

Deliciously authentic recipes for the world's favourite fast food

Pizza De Luxe

In 1961 the Manfredi family, father Luigi, mother Franca and sons Stefano and Franco, arrived in Australia from Lombardy in the north of Italy. Stefano brought the food and memories from the kitchen of his mother and grandmother, one of Lombardy's finest cooks, to his new home. Manfredi has been an award-winning chef and restaurateur since the early 1980s translating the flavours and recipes of his childhood into contemporary Italian food. He has published thousands of recipes for Fairfax over his 20 years of contributing to both Good Living and Spectrum and this magnificent volume is the culmination of Stefano's culinary journey. Stefano Manfredi's Italian Food chronicles the food and wine from each Italian region and the dishes that make them famous. With over 500 recipes from the traditional to the modern this monumental and definitive cookbook will become an instant classic. It is a cookbook that will share the bookshelves with titles such as The Silver Spoon, David Thompson's Thai Food and Stephanie Alexander's The Cook's Companion.

Stefano Manfredi

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