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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...
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| Language: | Undetermined English |
| Published: |
Oxford,New York
Oxford University Press
2007
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| Institutions: | Trung tâm Học liệu Trường Đại học Trà Vinh |
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| Summary: | 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 |
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| Physical Description: | xxiii, 637 p. ill. 25 cm |
| Bibliography: | Includes bibliographical references (p. [595]-601) and index |
| ISBN: | 0198606176 9780198606178 |