Description: The Oxford Companion to Italian Food by Gillian Riley Estimated delivery 3-12 business days Format Hardcover Condition Brand New Description A blend of cultural history, facts, practical information, and anecdote, this new companion to food, with a foreward by chef Mario Batali. This shall be the first in a series of food history companions devoted to regional cuisine. Forthcoming titles include French, Southeast Asian, and food of the British Isles. Publisher Description Here is an inspiring, wide-ranging A-Z guide to one of the worlds best-loved 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 ofprinces 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 mini-essays, 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 ofunskimmed 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, Molières deathbeddemand 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, ofparmesan 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. Author Biography Gillian Riley is a food historian and freelance typographer. She has written many books on food in art such as Renaissance Recipes and Impressionistic Picnics and is the author of A Feast for the Eyes, the National Gallery Cookbook. Riley contributes regularly to the Oxford Food Symposium. She lives in London. Details ISBN 0198606176 ISBN-13 9780198606178 Title The Oxford Companion to Italian Food Author Gillian Riley Format Hardcover Year 2007 Pages 672 Publisher Oxford University Press Inc GE_Item_ID:137007333; About Us Grand Eagle Retail is the ideal place for all your shopping needs! With fast shipping, low prices, friendly service and over 1,000,000 in stock items - you're bound to find what you want, at a price you'll love! Shipping & Delivery Times Shipping is FREE to any address in USA. Please view eBay estimated delivery times at the top of the listing. Deliveries are made by either USPS or Courier. We are unable to deliver faster than stated. International deliveries will take 1-6 weeks. NOTE: We are unable to offer combined shipping for multiple items purchased. This is because our items are shipped from different locations. Returns If you wish to return an item, please consult our Returns Policy as below: Please contact Customer Services and request "Return Authorisation" before you send your item back to us. Unauthorised returns will not be accepted. Returns must be postmarked within 4 business days of authorisation and must be in resellable condition. Returns are shipped at the customer's risk. We cannot take responsibility for items which are lost or damaged in transit. For purchases where a shipping charge was paid, there will be no refund of the original shipping charge. Additional Questions If you have any questions please feel free to Contact Us. Categories Baby Books Electronics Fashion Games Health & Beauty Home, Garden & Pets Movies Music Sports & Outdoors Toys
Price: 61.71 USD
Location: Calgary, Alberta
End Time: 2025-01-21T03:36:34.000Z
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Restocking Fee: No
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
ISBN-13: 9780198606178
Type: Does not apply
Book Title: Oxford Companion to Italian Food
Number of Pages: 672 Pages
Language: English
Publisher: Oxford University Press, Incorporated
Topic: Reference, Regional & Ethnic / Italian, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), Customs & Traditions
Publication Year: 2007
Item Height: 1.6 in
Illustrator: Yes
Genre: Cooking, Social Science
Item Weight: 42.4 Oz
Item Length: 9.3 in
Author: Gillian Riley
Item Width: 6.5 in
Book Series: Oxford Companions Ser.
Format: Hardcover
