Or better: the giant work in progress of this project which is involving as it did not happen for some time. What it is, we've already talked here and there is no need to dwell on. Better to say a few words about what we do, from now on, in absolutely every variable, given the period, but with a tenacity and enthusiasm, I repeat, we lacked a bit '.
For now, we have started an inventory of only a part of our library and for the books and we are linking the different recipes published on our blog to the various sources from which we have taken, in addition to early contributions came from other foodbloggers: just click on the title that interests you and see what and how many prescriptions have been written and tested.
Let me be clear: we are just starting, so do not expect much.
But even if we had extended the time , we probably would not bother: instead, we prefer to work in the sunshine, day after day, maybe even with daily updates. A little 'not to lose the rhythm, a bit' to help you understand how it works, a po'-finally-to get your feedback along the way / and maybe even pat some comfort, because the road is long and the "but those who have made do "is always lurking.
Anyway, in summary: for now, I'm only online books (not all) and of these only a fraction of the recipes already posted here. Simply click above and from there click on the various links.
And now, back to catalog recipes ...
good evening
ps ale to food bloggers who have kindly sent us something, we are storing, day after day and soon it will all be online. Our thanks, however, are already here,
Anyway, in summary: for now, I'm only online books (not all) and of these only a fraction of the recipes already posted here. Simply click above and from there click on the various links.
And now, back to catalog recipes ...
good evening
ps ale to food bloggers who have kindly sent us something, we are storing, day after day and soon it will all be online. Our thanks, however, are already here,
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