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The Oxford Companion To Italian Food,Used
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Here Is An Inspiring, Wideranging Az Guide To One Of The World'S Bestloved Cuisines. 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.Following In The Footsteps Of Princes And Popes, Vagabond Artists And Cunning Peasants, Austere Scholars And Generations Of Unknown, Unremembered Women Who Shaped Pasta, Moulded Cheeses And Lovingly Tended Their Cooking Pots, Gillian Riley Celebrates A Heritage Of Amazing Richness And Delight. She Brings Equal Measures Of Enthusiasm And Expertise To Her Writing, And Her Entries Read Like Miniessays, Laced With Wit And Gastronomical Erudition, Marked Throughout By Descriptive Brilliance, And Entirely Free Of The Pompous Tone That Afflicts So Much Writing About Food.The Companion Is Attentive To Both Tradition And Innovation In Italian Cooking, And Covers An Extraordinary Range Of Information, From Anonimo Toscano, A Medieval Cookbook, To Bartolomeo Bimbi, A Florentine Painter Commissioned By Cosimo De Medici To Paint Portraits Of Vegetables, To Paglierina Di Rifreddo, A Young Cheese Made Of Unskimmed Cows' Milk, To Zuppa Inglese, A Dessert Invented By 19Th Century Neapolitan Pastry Chefs. Major Topics Receive Extended Treatment. The Entry For Parmesan, For Example, Runs To More Than 2,000 Words And Includes Information On Its Remarkable Nutritional Value, The Region Where It Is Produced, The Breed Of Cow Used To Produce It (The Razza Reggiana, Or Vacche Rosse), The Role Of The Cheese Maker, The Origin Of Its Name, Molire'S Deathbed Demand For It, Its Frequent And Lustrous Depiction In 16Th And 17Th Century Paintings, And The Proper Method Of Serving, Where Riley Admonishes: 'One Disdains The Phallic Peppermill, But Must Always Appreciate The Attentive Grating, At The Table, Of Parmesan Over Pasta Or Soup, As Magical In Its Way As Shavings Of Truffles.' Such Is The Scope And Flavor Of The Oxford Companion To Italian Food.For Anyone With A Hunger To Learn More About The History, Culture And Variety Of Italian Cuisine, The Oxford Companion To Italian Food Offers Endless Satisfactions.
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- Q: How many pages does The Oxford Companion to Italian Food have? A: This book has six hundred seventy-two pages. It offers a comprehensive guide to Italian cuisine, covering history, culture, and gastronomy.
- Q: What is the binding type of this book? A: The binding type is hardcover. This ensures durability and makes it suitable for frequent use in the kitchen or at the dining table.
- Q: What are the dimensions of The Oxford Companion to Italian Food? A: The dimensions are six point five inches in length, six point fourteen inches in width, and nine point twenty-five inches in height. This size makes it easy to store or display.
- Q: Who is the author of The Oxford Companion to Italian Food? A: The author is Gillian Riley. She brings expertise and enthusiasm to the topic of Italian gastronomy.
- Q: What topics does this book cover? A: It covers a wide range of topics related to Italian cuisine. This includes dishes, ingredients, cooking methods, and regional specialties.
- Q: Is The Oxford Companion to Italian Food suitable for beginners? A: Yes, it is suitable for beginners. The book is designed for cooks and consumers alike, making it accessible for everyone.
- Q: How can I use this book effectively? A: You can use it as a reference guide for cooking or learning about Italian culture. It's also great for exploring new recipes and culinary techniques.
- Q: Is this book appropriate for children? A: Yes, it is appropriate for children with guidance. The book includes a rich history and culture of Italian food that can be educational.
- Q: How should I store The Oxford Companion to Italian Food? A: Store it in a dry, cool place on a bookshelf or kitchen counter. Keeping it away from moisture will help preserve its condition.
- Q: Can I clean the book if it gets dirty? A: Yes, you can clean it gently. Use a soft, dry cloth to wipe off any dirt or spills without damaging the cover.
- Q: What if the book arrives damaged? A: If it arrives damaged, you should contact customer support for a return or exchange. Ensure to keep the original packaging for the return process.
- Q: Is there a warranty for The Oxford Companion to Italian Food? A: No, there is no warranty for books. However, you can check the return policy for any issues upon delivery.
- Q: How does this book compare to other cookbooks? A: This book offers a unique blend of history and recipes. Unlike typical cookbooks, it provides in-depth cultural context alongside culinary information.
- Q: Does this book include any recipes? A: Yes, it includes various references to traditional recipes. However, it primarily focuses on the history and culture of Italian cuisine.
- Q: Is The Oxford Companion to Italian Food updated with current trends? A: Yes, it covers both traditional and innovative aspects of Italian cooking, reflecting current trends and historical practices.
- Q: Is this book recommended for food enthusiasts? A: Yes, it is highly recommended for food enthusiasts. It offers an extensive exploration of Italian gastronomy that will satisfy any culinary curiosity.