por
Riley, Gillian.
Signatura topográfica preferida
641.03 RIL
Fecha de publicación
2008 2007
Resumen
"Here is an inspiring, wide-ranging A-Z guide to one of the world's best-loved cuisines. Designed for cooks and consumers alike, The Oxford Companion to Italian Food covers all aspects of the history and culture of Italian gastronomy, from dishes, ingredients, and delicacies to cooking methods and implements, regional specialties, the universal appeal of Italian cuisine, influences from outside Italy, and much more. Following in the footsteps of princes and popes, vagabond artists and cunning peasants, austere scholars and generations of unknown, unremembered women who shaped pasta, moulded cheeses and lovingly tended their cooking pots, Gillian Riley celebrates a heritage of amazing richness and delight." "The Companion is attentive to both tradition and innovation in Italian cooking, and covers an extraordinary range of information, from Anonimo Toscano, a medieval cookbook, to Bartolomeo Bimbi, a Florentine painter commissioned by Cosimo de Medici to paint portraits of vegetables, to Paglierina di Rifreddo, a young cheese made of unskimmed cows' milk, to zuppa inglese, a dessert invented by 19th century Neapolitan pastry chefs. Major topics receive extended treatment."--BOOK JACKET.
Formato:
Libros
Table of contents only http://www.loc.gov/catdir/toc/ecip0713/2007012080.html
Relevancia:
0.0802
Ver otros resultados de búsqueda
por
Cernilli, Daniele.
Signatura topográfica preferida
641.220945 CER
Fecha de publicación
2000
Formato:
Libros
Relevancia:
0.0659
Ver otros resultados de búsqueda
Limitar resultados de búsqueda
Limitado por: