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Oxford Companion to Italian Food

Gillian Riley
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      The popularity of Italian food all over the world is ever increasing. Unhampered by any sense of superiority, and unburdened by the weight of a great classical tradition, Italians cook and eat in the ways they have known and trusted for generations, absorbing new influences while cultivating and maintaining a distinct and esteemed gastronomic tradition.Lovers of Italy, the Italian people, and their cuisine, from the general ravioli revering public to those with specialist skills and interests, will welcome this new A-Z reference. The Companion consists of a short introduction followed by entries covering a range of topics such as the universal appeal of Italian gastronomy, influences from outside Italy, dishes, ingredients, delicacies, obscure terms, cooking methods and implements, regional specialties, personalities, books andwriters, and history.This is an inspirational work providing an even blend of history, practical information, quotation, and anecdote.
      Format: CONTRIBUTORS: Gillian Riley EAN: 9780195387100 COUNTRY: United States PAGES: WEIGHT: 1119 g HEIGHT: 236 cm
      PUBLISHED BY: Oxford University Press Inc DATE PUBLISHED: 2009-04-23 CITY: GENRE: COOKING / Regional & Ethnic / Italian, COOKING / Reference, REFERENCE / Word Lists, SOCIAL SCIENCE / Customs & Traditions WIDTH: 155 cm SPINE:

      Book Themes:

      National and regional cuisine

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      Gillian Riley is a food historian and freelance typographer. She has written many books on food in art such as Renaissance Recipes, Impressionistic Picnics and A Feast for the Eyes, the National Gallery Cookbook. Ms. Riley contributes regularly to the Oxford Food Symposium.
      The popularity of Italian food all over the world is ever increasing. Unhampered by any sense of superiority, and unburdened by the weight of a great classical tradition, Italians cook and eat in the ways they have known and trusted for generations, absorbing new influences while cultivating and maintaining a distinct and esteemed gastronomic tradition.Lovers of Italy, the Italian people, and their cuisine, from the general ravioli revering public to those with specialist skills and interests, will welcome this new A-Z reference. The Companion consists of a short introduction followed by entries covering a range of topics such as the universal appeal of Italian gastronomy, influences from outside Italy, dishes, ingredients, delicacies, obscure terms, cooking methods and implements, regional specialties, personalities, books andwriters, and history.This is an inspirational work providing an even blend of history, practical information, quotation, and anecdote.
      Format: CONTRIBUTORS: Gillian Riley EAN: 9780195387100 COUNTRY: United States PAGES: WEIGHT: 1119 g HEIGHT: 236 cm
      PUBLISHED BY: Oxford University Press Inc DATE PUBLISHED: 2009-04-23 CITY: GENRE: COOKING / Regional & Ethnic / Italian, COOKING / Reference, REFERENCE / Word Lists, SOCIAL SCIENCE / Customs & Traditions WIDTH: 155 cm SPINE:

      Book Themes:

      National and regional cuisine

      Customer Reviews

      Be the first to write a review
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      Gillian Riley is a food historian and freelance typographer. She has written many books on food in art such as Renaissance Recipes, Impressionistic Picnics and A Feast for the Eyes, the National Gallery Cookbook. Ms. Riley contributes regularly to the Oxford Food Symposium.

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