The Oxford Companion to Italian Food
By (author) Gillian Riley
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Oxford Companion to Italian Food by Gillian Riley
Book DescriptionThe 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 and writers, and history. This is an inspirational work providing an even blend of history, practical information, quotation, and anecdote.
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Book DetailsISBN: 9780198606178
(250mm x 162mm x 44mm)
Imprint: Oxford University Press Inc
Publisher: Oxford University Press Inc
Publish Date: 25-Oct-2007
Country of Publication: United States
Books By Author Gillian Riley
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A blend of cultural history, facts, practical information, and anecdote, The Oxford Companion to Italian Food features 900 entries, black and white illustrations throughout, and a foreword by chef and media personality Mario Batali.
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Eating Less, Paperback (July 2005)» View all books by Gillian Riley
Presents a system that transforms your relationship with food. This work places the emphasis on healthy eating and eating less. It offers you a solution to overeating: its aim is to look at thoughts and beliefs about food, unravel the mind's addictive impulses, and retrain it to have a more healthy, balanced relationship with food.
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Author Biography - Gillian Riley
Gillian Riley's interest in Italian food and culture began when she was working as a freelance photographer making frequent trips to Italy. Since becoming a food historian she has written many books on food in art such as Renaissance Recipes (1993), and Impressionistic Picnics (1993) and is the author of A Feast for the Eyes, the National Gallery Cookbook. Gillian contributes regularly to the Oxford Food Symposium.
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