000			02845cam a22004454i 4500
003			OCoLC
005			20211103115211.0
008			000802s1998 gw 001 0 eng d
011			_aBIB MATCHES WORLDCAT
020			_a3829014627
020			_a9783829014625
035			_a(ATU)b10022508
035			_a(OCoLC)154500948
040			_aNz _beng _erda _cNZPPC _dYDXCP _dAU@ _dOCLCQ _dOCLCO _dR2A _dTXHUT _dATU
082	0		_a641.6562
082	0	4	_a641.3562 _221
100	1		_aNizzoli, Arneo, _eauthor.
245	1	4	_aThe squash : _bcelebrated in recipes from ancient times to the present / _cArneo Nizzoli ; introduction by Alberto Capatti ; accompanying wines selected by Giuseppe Vaccarini.
250			_aEnglish-language edition.
264		1	_aKöln : _bKönemann, _c[1998]
264		4	_c©1998
300			_a141 pages : _billustrations ; _c22 x 25 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	1		_aHistory, folklore, ancient recipes
500			_aIncludes index.
520			_aThe squash is the first book in the series meant to allow the reader to rediscover old flavors. The intention is to reintroduce some of Italy's important traditional dishes which have been neglected too long. The book begins with an introduction to the history of the squash written by the food historian Alberto Capatti, followed by a careful analysis showing how this vegetable possesses all the qualities demanded by modern nutritional standards. Arnneo Nizzoli is a restaurateur from Dosolo near Mantua. he is dubbed "King of the Squash" by the press because of the time and enthusiasm he devotes to studying this vegetable, which has led him to become a unchallenged authority on the subject. Nizzoli recommend the Squash for both traditional dishes and completely new ones. In addition, over forty of Italy's best chefs and pastry cooks have been invited to contribute a personal recipe encouraging the use of this sweet yellow vegetable. Giuseppe Vacarini, a member of the Associazione Italiana Sommeliers (Italian Wine Waiters' Association), has selected the perfect wine to accompany each recipe. thus, squash is promoted from the status of humble foodstuff to that of a prized ingredient in haute cuisine. _cJacket cover.
588			_aMachine converted from non-AACR2, ISBD-encoded source record.
590			_bWORLDCAT_30_6_2017
650		0	_aCooking (Squash) _9316162
650		0	_aCooking (Pumpkin) _9316154
650		0	_aPumpkin _9389698
650		0	_aSquashes _9372277
830		0	_aHistory, folklore, ancient recipes.
907			_a.b10022508 _b06-09-21 _c27-10-15
998			_a(4)b _a(4)c _b28-10-15 _cm _da _feng _ggw _h4
945			_a641.6562 NIZ _g1 _iA220407B _j0 _lcmain _o- _p$17.33 _q- _r- _s- _t0 _u1 _v0 _w0 _x0 _y.i10083091 _z28-10-15
942			_cB
999			_c1100976 _d1100976