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The Oxford Companion to Italian Food

Riley, Gillian

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Universally acclaimed by the critics, and now available for the first time in paperback, here is an inspiring, wide-ranging, AZ 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.

Gillian Riley here celebrates a heritage of amazing richness and delight. She brings equal measures of enthusiasm and expertise to her writing, and her entries read like mini-essays, laced with wit and gastronomical erudition, marked throughout by descriptive brilliance, and entirely free of the pompous tone that afflicts so much writing about food. The Companion is attentive to both tradition and innovation in Italian cooking, and covers an extraordinary range of information.

For anyone with a hunger to learn more about the history, culture and variety of Italian cuisine, The Oxford Companion to Italian Food offers endless satisfactions.

Accessories:

No Accessory

Publisher

OXFORD UNIV PR

Bisac Major Subject

Cooking

Bisac Minor Subject

Regional & Ethnic - Italian

Binding Type

Paperback

Country Of Origin

Number Of Units

Length

9.24 Inches

Barcode Indicator

EAN

Width

6.32 Inches

Publication Date

1970-01-01

Height

1.58 Inches

ISBN 10

0195387104

Weight

2.4 Pounds

Book EAN

9780195387100

Target Audiance

Adults

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The Oxford Companion to Italian Food