Mediterranean food expert Clifford Wright presents a jaw-dropping collection of more than 500 recipes for all sorts of appetizers, snacks, and little foods traditional across the Mediterranean.Skimmed or whole milk from cows or buffalo (traditionally called fior de latte or mozzarella, respectively, but now both called mozzarella) is heated and the whey is drained from the curd. Then the curd is immersed in the whey, and then inanbsp;...
|Title||:||Little Foods of the Mediterranean|
|Author||:||Clifford A. Wright|
|Publisher||:||Harvard Common Press - 2003-01-01|