The essential Mediterranean : how regional cooks transform key ingredients into the world's favorite cuisines (Book, 2003) [WorldCat.org]
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The essential Mediterranean : how regional cooks transform key ingredients into the world's favorite cuisines
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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.
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Details

Genre/Form: Cookbook
cookbooks
Cookbooks
Authors' presentation inscriptions (Provenance)
Livres de cuisine
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Nancy Harmon Jenkins
ISBN: 0060196513 9780060196516
OCLC Number: 49925240
Awards: Short-listed for James Beard Foundation Book Awards (International) 2004
Description: x, 436 pages ; 25 cm
Contents: Introduction --
Salt --
Olives and Olive Oil --
Wheat --
Pasta and Couscous --
Wine --
The Oldest Legumes --
Peppers and Tomatoes --
The Family Pig --
The Sea --
From the Pasture.
Responsibility: Nancy Harmon Jenkins.
More information:

Abstract:

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.

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