The Oxford Companion to Italian Food

The Oxford Companion to Italian Food

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A comprehensive food reference covers all aspects of the history and culture of Italian cuisine, including dishes, ingredients, cooking methods, implements, regional specialties, the appeal of Italian cuisine, and outside culinary influences.toasted and ground almonds, flavoured with coriander and cinnamon, or a water ice made with fresh fennel seeds and ... La scienza in cucina was first published in 1891, gelato is the accepted word for ice cream, made in a newfangled sorbettiera. ... Ada Boni, in Il talismano dellafelicitAn, divides homemade ices into two main categories, gelati di crema o difrutta and ... crystalline texture, semi freddi, whipped ices light with air, ices made with yoghurt, milk products with a low fat content, anbsp;...

Title:The Oxford Companion to Italian Food
Author:Gillian Riley
Publisher:Oxford University Press - 2007-11-01


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