Title
The Oxford Companion To Italian Food,Used
Delivery time: 8-12 business days (International)
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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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Frequently Asked Questions
- Q: What is 'The Oxford Companion to Italian Food' about? A: 'The Oxford Companion to Italian Food' is a comprehensive A-Z guide that explores the history and culture of Italian gastronomy. It covers various aspects including dishes, ingredients, cooking methods, and regional specialties.
- Q: Who is the author of this book? A: The book is authored by Gillian Riley, who brings her expertise and enthusiasm for Italian cuisine to the entries.
- Q: How many pages does this book have? A: The Oxford Companion to Italian Food contains 672 pages, providing an extensive amount of information on Italian food.
- Q: What type of binding does this book have? A: This book is available in hardcover binding, making it durable and suitable for frequent use.
- Q: When was 'The Oxford Companion to Italian Food' published? A: The book was published on November 1, 2007.
- Q: Is this book suitable for both cooks and consumers? A: Yes, the book is designed for both cooks and consumers, offering valuable insights for anyone interested in Italian cuisine.
- Q: What topics are covered in the book? A: The book covers a wide range of topics including historical cookbooks, notable chefs, regional dishes, and even specific ingredients like Parmesan cheese.
- Q: Does the book include recipes or cooking techniques? A: While the book primarily focuses on the cultural and historical aspects of Italian food, it does discuss cooking methods and techniques related to various dishes.
- Q: What is the condition of the book? A: The book is in 'New' condition, ensuring that it is unused and in perfect shape for readers.
- Q: Can this book serve as a reference for culinary students? A: Yes, it can serve as a valuable reference for culinary students as it provides deep insights into Italian food culture and history.