ADVERTISEMENT
- Real Recipes from Real People -

re: The Italian Bakery Cookbook by Lee Mangione Cirillo

Misc.
ADVERTISEMENT
I have the The Italian Bakery Cookbook and the inside front cover says for additional copies to write to:
Cirillo's Cooking School P.O. Box 17106 Rochester, NY 14617.

However, my sister went over the printing company and got a replacement copy (she gave me hers) but that was 4 years ago, I don't know that they're still there.

You can give them a call at 585-266-4911
or stop by SanAngelo printing
1124 East Ridge Rd, Rochester, NY 14717
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • 5-10-07 Recipe Swap (11 Recipes)
  • May 10, 2007 Recipe Swap ASSORTED RECIPES To add a recipe please click the POST REPLY button above. This Week's Daily Recipe Swap...
  • Cream of Carrot Soup (served hot or cold, blender)
  • CREAM OF CARROT SOUP 4 carrots, peeled and sliced 1 medium onion, sliced 1 celery stalk, cut into 1-inch chunks 1 1/2 cups chicken stock, divided use 1/2 cup cooked white rice 1 teaspoon salt 3/4 cup light cream Groun...
  • Artichokes Stuffed with Garlic Bread Crumbs (Italian)
  • ARTICHOKES STUFFED WITH GARLIC BREAD CRUMBS "These artichokes are stuffed with a garlic-bread-crumb mixture that becomes moist during cooking and adheres to the leaves. Serve them hot with a cruet of fruity olive oil ...
  • Baked Potato Soup (using broth and garlic)
  • BAKED POTATO SOUP 1 whole medium-sized, garlic bulbs 1/4-inch cut off top 6 large baking potatoes (3 lbs), rinsed, pierced with a fork 4 1/2 cups nonfat vegetarian broth, chicken flavor 1/2 tsp freshly ground pepper ...
  • Pappadeaux Snapper Pontchartrain
  • PAPPADEAUX SNAPPER PONTCHARTRAIN Source: Houston Chronicle - Pappadeaux Restaurant The best recipes of 30 years: 1966-1996 Servings: 6 "Published in the "Recipe Quest" column on Oct. 18, 1995, this has been one of the...
  • Tomato and Fresh Vegetable Tagine
  • TOMATO AND FRESH VEGETABLE TAGINE 2 pounds fresh tomatoes, divided use 2 tablespoons olive oil 2 cups sliced onions 1 teaspoon minced garlic 1 pound new potatoes, cubed (about 2 1/2 cups) 1 cup baby carrots 1 1/2 teas...
ADVERTISEMENT
  • Homemade Chai Tea (make ahead or freeze ahead)
  • HOMEMADE CHAI 5 cups water 1/4 cup roughly chopped unpeeled fresh ginger Three (4-inch) cinnamon sticks 3 whole cloves 4 cardamom pods 3 black peppercorns One (1-inch) circular slice unpeeled orange 4 black tea bags,...
  • Italian Skillet Pilaf (Uncle Ben's)
  • ITALIAN SKILLET PILAF 1 pound mild Italian or Polish sausage, cut into 1/2-inch pieces 1 sweet red pepper, cut into julienne strips 1 green pepper, cut into julienne strips 1 large onion, chopped (about 1 cup) 1 clove...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: The Italian Bakery Cookbook by Lee Mangione Cirillo
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!