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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...
محفوظ في:
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | |
| اللغة: | Undetermined English |
| منشور في: |
Oxford,New York
Oxford University Press
2007
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| الموضوعات: | |
| الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Trà Vinh |
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| الملخص: | 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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| وصف مادي: | xxiii, 637 p. ill. 25 cm |
| بيبلوغرافيا: | Includes bibliographical references (p. [595]-601) and index |
| ردمك: | 0198606176 9780198606178 |