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The Oxford Companion to Italian Food

Gillian Riley · 2007

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About the book

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.

Book details

Year
2007
Language
English
Publisher
Oxford University Press, Incorporated
Editions
3
Pages
672
ISBN
9780195387100

Data source: Wikidata

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