| #2312286 in Books | Friedman | 2001-10-10 | Original language:English | PDF # 1 | 1.58 x8.74 x11.32l, | File Name: 1586632965 | 416 pages |
||6 of 6 people found the following review helpful.| Great information, horrible organization.|By Anthony H|The information in here is fantastic. However there is one major problem. This book is organized in alphabetical order, by Italian name. What this means is that it is not sectioned off into logical blocks like vegetables, beef, chicken, pasta etc. It means that you have no clue where anything is or where all the inform|From Library Journal|This is a revised, expanded, and reorganized edition of a reference work first published in 1987. The original was an A-Z glossary of all aspects of Italian food, from ingredients to techniques to regional specialties. Now the different top
Pastas, pestos, risottos, sublime cheeses, scintillating seasonings, superb wines, and of course delectable desserts: no wonder the first known food writer was Italian. With fish from the port of Ostia, game from the hills near Rome, and the freshest fruits and vegetables, nature has blessed the country with delicious bounty. Prepare your own Italian feast with luscious recipes that range from antipasti, soups, and seafood to sauces, breads, and pizzas. Background ... [PDF.xa67] The Gastronomy of Italy Rating: 4.63 (732 Votes)
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You can specify the type of files you want, for your gadget.The Gastronomy of Italy | Anna Del Conte. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.
