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  E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/49925240 Title: The essential Mediterranean : how regional cooks transform key ingredients into the world's favorite cuisines Author: Nancy Harmon Jenkins Publisher: New York : HarperCollins, [2003] ©2003 ISBN/ISSN: 0060196513 9780060196516 OCLC:49925240

  
  

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The essential Mediterranean : how regional cooks transform key ingredients into the world's favorite cuisines

Author:	Nancy Harmon Jenkins
Publisher:	New York : HarperCollins, [2003] ©2003
Edition/Format:	Print book : English : First editionView all editions and formats
Summary:	Concentrates on the core ingredients common to the diverse cuisines of the region : salt, wine and vinegar, pasta and couscous, bread, olive oil, Old World legumes, New World peppers and tomatoes, dairy products, the family pig, and the resources of the sea.
Rating:	(not yet rated) 0 with reviews - Be the first.
Subjects	Cooking, Mediterranean. Cuisine méditerranéenne.
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