The Oxford Companion to Italian Food

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.

שנה

2007

שפה

English

הוצאה

Oxford University Press, Incorporated

מהדורות

3

עמודים

672

ISBN

9780195387100

מקור הנתונים: Wikidata