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Italian festival food : recipes and traditions from Italy's regional country food fairs / Anne Bianchi.

By: Material type: TextTextPublisher: New York, NY : Macmillan, [1999]Copyright date: ©1999Description: xxi, 490 pages : illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0028623320
  • 9780028623320
Subject(s): DDC classification:
  • 641.5680945
LOC classification:
  • TX723 .B46977 1999
Online resources:
Contents:
Introduction -- How to Use This Book -- Ingredients -- I. Appetizers and Salads:: Piedmont: Blessed are the Humble -- II. Polenta and Risotto: Trentino-Alto Adige: Boundaries of the Mind -- III. Pasta and Gnocchi:: Emilia-Romagna: The Succulent Flavor of the Earth -- IV. Vegetables:: Tuscany: Ancient Ruins and Modern Permutations -- V. Soups, Breads, Focaccias, and Pizzas:: Sardinia: Sacred Rites and Profane Pleasures -- VI. Eggs, Cheeses, and Savory Tarts:: Campania: The Drawbacks of Being Boring -- VII. Meats, Game, and Poultry:: Puglia: Going Once, Going Twice -- VIII. Fish and Seafood:: Calabria: A Belief in Believing -- IX. Desserts:: Sicily: Of Boundaries and Separation -- Appendices -- Appendix A. Basic Recipes -- Appendix B. Italian Wines -- Appendix C. Calendar of Festivals -- Appendix D. Mail-Order Sources.
Summary: ""Bianchi's words are as delicious and simple as the food they celebrate, and clearly describe the exquisite detail so much a part of traditional food in all Italian towns. This book is a treasure for both the novice and the professional cook!" Mario Batali, Host of Molto Mario on TVFN;"--Publisher description.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.5680945 BIA (Browse shelf(Opens below)) 1 Available A184897B

Includes index.

Introduction -- How to Use This Book -- Ingredients -- I. Appetizers and Salads:: Piedmont: Blessed are the Humble -- II. Polenta and Risotto: Trentino-Alto Adige: Boundaries of the Mind -- III. Pasta and Gnocchi:: Emilia-Romagna: The Succulent Flavor of the Earth -- IV. Vegetables:: Tuscany: Ancient Ruins and Modern Permutations -- V. Soups, Breads, Focaccias, and Pizzas:: Sardinia: Sacred Rites and Profane Pleasures -- VI. Eggs, Cheeses, and Savory Tarts:: Campania: The Drawbacks of Being Boring -- VII. Meats, Game, and Poultry:: Puglia: Going Once, Going Twice -- VIII. Fish and Seafood:: Calabria: A Belief in Believing -- IX. Desserts:: Sicily: Of Boundaries and Separation -- Appendices -- Appendix A. Basic Recipes -- Appendix B. Italian Wines -- Appendix C. Calendar of Festivals -- Appendix D. Mail-Order Sources.

""Bianchi's words are as delicious and simple as the food they celebrate, and clearly describe the exquisite detail so much a part of traditional food in all Italian towns. This book is a treasure for both the novice and the professional cook!" Mario Batali, Host of Molto Mario on TVFN;"--Publisher description.

Machine converted from AACR2 source record.

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