An edition of Culinaria Italy (2007)

Culinaria Italy

pasta, pesto, passion

Special ed.
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Last edited by ImportBot
December 8, 2022 | History
An edition of Culinaria Italy (2007)

Culinaria Italy

pasta, pesto, passion

Special ed.
  • 5 Want to read

"How does the blue mold get into gorgonzola? Where did ice cream come from in the days before refrigerators? What is there to tell about the wine of Piedmont? How are tomato preserves made? How does one recognize a genuine balsamic vinegar? What are the marks of quality that help to distinguish genuine products from imitations? What food was eaten in ancient Rome, which specialties were served at court during the Middle Ages, and what culinary innovations accompanied the Renaissance? Culinaria Italy takes a look behind the scenes and answers these and many other questions of interest to lovers of Italian Cuisine." -- Amazon.com viewed October 26, 2020.

Publish Date
Language
English
Pages
496

Buy this book

Previews available in: English

Edition Availability
Cover of: Culinaria Italy
Culinaria Italy: pasta, pesto, passion
2008, H.f. Ullman/Tandem Verlag GmbH
in English - Special ed.
Cover of: Culinaria Italy
Culinaria Italy
June 1, 2007, Konemann
Paperback

Add another edition?

Book Details


Edition Notes

Original title: Culinaria italia.

Includes bibliographical references and index.

Published in
[Germany?]
Series
Culinaria, Culinaria
Other Titles
Culinaria Italia.

Classifications

Dewey Decimal Class
641.5945
Library of Congress
TX723 .C85 2008

The Physical Object

Pagination
496 pages
Number of pages
496

ID Numbers

Open Library
OL35738184M
Internet Archive
culinariaitalypa0000unse_p3j1
ISBN 10
0841603650, 3833148896
ISBN 13
9780841603653, 9783833148897
OCLC/WorldCat
230205386

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December 8, 2022 Edited by ImportBot import existing book
October 22, 2021 Created by ImportBot import existing book