Culinaria Italy
Edición de la obra Culinaria Italy
| Autor | Claudia Piras, Eugenio Medagliani, Ruprecht Stempell |
|---|---|
| Editorial | Konemann |
| Fecha de publicación | June 1, 2007 |
| Páginas | 496 |
| Formato | Paperback |
| ISBN-13 | 9783833134463 |
| ISBN-10 | 3833134461 |
| OCLC | 84999115 |
| Número de Cutter | P667c |
"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.