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The Oxford companion to Italian food

Author: Gillian Riley
Publisher: Oxford ; New York : Oxford University Press, 2007.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
A comprehensive food reference covers all aspects of the history and culture of Italian cuisine, including dishes, ingredients, cooking methods, implements, regional specialties, the appeal of Italian cuisine, and outside culinary influences.
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Genre/Form: Reference sources
Dictionaries
History
Wörterbuch
Additional Physical Format: Online version:
Riley, Gillian.
Oxford companion to Italian food.
Oxford ; New York : Oxford University Press, 2007
(OCoLC)608509932
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Gillian Riley
ISBN: 9780198606178 0198606176
OCLC Number: 87771396
Description: xxiii, 637 pages : illustrations, map ; 25 cm
Contents: Foreword --
Introduction --
Acknowledgements --
Contributors --
Notes on using this book --
Entries by subject --
The Oxford Companion To Italian Food --
Map of iItaly --
Bibliography --
Index.
Responsibility: Gillian Riley.
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Abstract:

A blend of cultural history, facts, practical information, and anecdote, this new companion to food, with a foreward by chef Mario Batali. This shall be the first in a series of food history  Read more...

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Depth of research and the editor's original mind make this confident A-Z as entertaining as it is erudite. And witty too: fun to read on a cold day at the start of a northern winter. Don't wait for Read more...

 
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