An edition of Mediterranean cuisine
(2011)
Mediterranean cuisine
secrets from coastal Italian kitchens
by Lorena Carrara and Mario Grazia
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Starting with the triad of grains/vegetables/oil, which remains constant, each culture of the Mediterranean basis has distilled its own elementary model, typical and distinctive. Italy has succeeded in expressing an infinity of recipes and typical dishes.
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Previews available in: English
| Edition | Availability |
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1
Mediterranean cuisine: secrets from coastal Italian kitchens
2011, White Star Editions
in English
8854406058 9788854406056
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Book Details
Table of Contents
Human cultures and the Mediterranean diet / Guido, Luca and Paolo Barilla
Academia Barilla: Italian gastronomy ambassador to the world / Gianluigi Zenti
Common ingredients in uncommon ways / Todd English
Queen of the Mediterranean
The food pyramid and the environmental pyramid
Appetizers
First courses
Second courses
Salads and vegetables
Desserts
Bread and focaccia
Preserves and liqueurs.
Edition Notes
Includes bibliographic references and index.
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History
- Created July 17, 2019
- 5 revisions
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| January 14, 2023 | Edited by ImportBot | import existing book |
| December 13, 2022 | Edited by CoverBot | //covers.openlibrary.org/b/id/13063177-S.jpg |
| November 1, 2022 | Edited by Scott365Bot | Linking back to Internet Archive. |
| September 16, 2021 | Edited by ImportBot | import existing book |
| July 17, 2019 | Created by MARC Bot | Imported from marc_openlibraries_sanfranciscopubliclibrary MARC record |