2007, ISBN: 0198606176

Gebundene Ausgabe

[EAN: 9780198606178], Neubuch, [PU: Oxford University Press, Oxford, New York, Toronto, Melbourne, &c.], CUISINE: ITALIAN: RILEY, GILLIAN: THE OXFORD COMPANION TO ITALIAN FOOD, Jacket, BR… Mehr…

[EAN: 9780198606178], Neubuch, [PU: Oxford University Press, Oxford, New York, Toronto, Melbourne, &c.], CUISINE: ITALIAN: RILEY, GILLIAN: THE OXFORD COMPANION TO ITALIAN FOOD, Jacket, BRILLIANT: INSPIRING: WIDE-RANGING: WITTY: ERUDITE: ENDLESSLY-SATISFYING: NEW First Edition hardcover (Orig. 2007) First Printing, NEW mylar-protected jacket w/ sharp NEW edges & corners & showing orig. $35.00 pub. price at bottom-center rear panel, IMMACULATE smooth-cut text block exterior, IMPECCABLE cream-white card-stock end-papers, NEW sewn binding w/ green cloth bands at spine-caps, PRISTINE interior handsomely printed in 2-column format on EXCELLENT unblemished archival paper * 6.36" x 9.50" x 1.74", 1.26 kg, xxvi+637+9 (672) pp * ABOUT THE BOOK: Here is an INSPIRING, WIDE-RANGING A-Z guide to one of the world's best-loved cuisines. Designed for cooks & consumers alike, "The Oxford Companion to Italian Food" covers all aspects of the history & culture of Italian gastronomy, from dishes, ingredients, & delicacies to cooking methods & implements, regional specialties, the universal appeal of Italian cuisine, influences from outside Italy, & much more. Following in the footsteps of princes & popes, vagabond artists & cunning peasants, austere scholars & generations of unknown, unremembered women who shaped pasta, molded cheeses & lovingly tended their cooking pots, Gillian Riley celebrates a heritage of amazing richness & delight. She brings equal measures of enthusiasm & expertise to her writing, & her entries read like mini-essays, laced w/ wit & gastronomical erudition, marked throughout by descriptive brilliance, & entirely free of the pompous tone that afflicts so much writing about food. The "Companion" is attentive to both tradition & innovation in Italian cooking, & 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 of unskimmed 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 & 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, Molière's deathbed demand for it, its frequent & lustrous depiction in 16th and 17th century paintings, & the proper method of serving, where Riley admonishes: "One disdains the phallic peppermill, but must always appreciate the attentive grating, at the table, of parmesan over pasta or soup, as magical in its way as shavings of truffles." Such is the scope & flavor of "The Oxford Companion to Italian Food". For anyone w/ a hunger to learn more about the history, culture & variety of Italian cuisine, "The Oxford Companion to Italian Food" offers endless satisfactions. * HIGHEST PRAISE: "Gillian Riley has assembled between the covers of this volume more useful information about the foods of Italy than is available in any other form, or in any other language, Italian included. Anyone w/ more than a passing interest in this seminal cuisine should be grateful to her , as I am." -Marcella Hazan, award-winning author of "Marcella Cucina" & "Marcella Says" * ABOUT THE AUTHOR: GILLIAN RILEY is a food historian & former typographer. She has written many books on food in art such as "Renaissance Picnics" & is the author of "A Feast for the Eye", the National Gallery Cookbook. Riley contributes regularly to the Oxford Symposium on Food. * SHIPPING: MNEMOSYNE carefully wraps, labels & custom-packages this fine book for FREE domestic shipment via USPS MEDIA MAIL or USPS PRIORITY MAIL for a below-cost additional fee & to international destinations via USPS FIRST CLASS INTERNATIONAL AIRMAIL., Books<

2007, ISBN: 0198606176

[EAN: 9780198606178], Neubuch, [PU: Oxford University Press Inc, New York], Hardcover. Here is an inspiring, wide-ranging A-Z guide to one of the world's best-loved cuisines. Designed for… Mehr…

[EAN: 9780198606178], Neubuch, [PU: Oxford University Press Inc, New York], Hardcover. Here is an inspiring, wide-ranging A-Z guide to one of the world's 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, Moliere's 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. 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. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability., Books<