Articoli correlati a The Oxford Companion to Italian Food
The popularity of Italian food all over the world is ever increasing. Unhampered by any sense of superiority, and unburdened by the weight of a great classical tradition, Italians cook and eat in the ways they have known and trusted for generations, absorbing new influences while cultivating and maintaining a distinct and esteemed gastronomic tradition.
Lovers of Italy, the Italian people, and their cuisine, from the general ravioli revering public to those with specialist skills and interests, will welcome this new A-Z reference. The Companion consists of a short introduction followed by entries covering a range of topics such as the universal appeal of Italian gastronomy, influences from outside Italy, dishes, ingredients, delicacies, obscure terms, cooking methods and implements, regional specialties, personalities, books and writers, and history.
This is an inspirational work providing an even blend of history, practical information, quotation, and anecdote.
Lovers of Italy, the Italian people, and their cuisine, from the general ravioli revering public to those with specialist skills and interests, will welcome this new A-Z reference. The Companion consists of a short introduction followed by entries covering a range of topics such as the universal appeal of Italian gastronomy, influences from outside Italy, dishes, ingredients, delicacies, obscure terms, cooking methods and implements, regional specialties, personalities, books and writers, and history.
This is an inspirational work providing an even blend of history, practical information, quotation, and anecdote.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Recensione:
A compelling reference book. (Taste Italia.)
Get cozy on the sofa with the new 'Oxford Companion to Italian Food'. (The London Paper. Gillian Riley.)
The research meticulous, the scholarship exacting, and the writing pure pleasure....There's a wealth of information here and it's easy to spend hours browsing the entries...This book is for those who like their facts peppered with wit, and their knowledge seasoned with good humour. (Time Out.)
Riley is a food historian, photographer, amateur of art history, frighteningly knowledgable and charmingly opinionated. (Paul Levy, Observer)
a grand buffet of curious delights... essential browsing for the serious Italo-foodie. (John Dickie, The Guardian)
solid, erudite and carefully constructed... reliable but entertaining and often humorous (Regina Sexton, Irish Examiner)
A stupendous addition to the literature of the table... quirky, opinionated, fresh-thinking, but deeply scholarly. (Elisabeth Luard, The Scotsman)
Devotees of the best cuisine in the world should snap up The Oxford Companion to Italian Food. (Christopher Hirst, The Independent)
Erudite, witty and stuffed with gems... reading matter comes no better. (Daily Telegraph)
Erudite, engaging and captivating: an indispensable guide for Italophiles, food lovers and the greedily curious. (Nigella Lawson)
L'autore:
Get cozy on the sofa with the new 'Oxford Companion to Italian Food'. (The London Paper. Gillian Riley.)
The research meticulous, the scholarship exacting, and the writing pure pleasure....There's a wealth of information here and it's easy to spend hours browsing the entries...This book is for those who like their facts peppered with wit, and their knowledge seasoned with good humour. (Time Out.)
Riley is a food historian, photographer, amateur of art history, frighteningly knowledgable and charmingly opinionated. (Paul Levy, Observer)
a grand buffet of curious delights... essential browsing for the serious Italo-foodie. (John Dickie, The Guardian)
solid, erudite and carefully constructed... reliable but entertaining and often humorous (Regina Sexton, Irish Examiner)
A stupendous addition to the literature of the table... quirky, opinionated, fresh-thinking, but deeply scholarly. (Elisabeth Luard, The Scotsman)
Devotees of the best cuisine in the world should snap up The Oxford Companion to Italian Food. (Christopher Hirst, The Independent)
Erudite, witty and stuffed with gems... reading matter comes no better. (Daily Telegraph)
Erudite, engaging and captivating: an indispensable guide for Italophiles, food lovers and the greedily curious. (Nigella Lawson)
Gillian Riley's interest in Italian food and culture began when she was working as a freelance photographer making frequent trips to Italy. Since becoming a food historian she has written many books on food in art such as Renaissance Recipes (1993), and Impressionistic Picnics (1993) and is the author of A Feast for the Eyes, the National Gallery Cookbook. Gillian contributes regularly to the Oxford Food Symposium.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
- EditoreOUP USA
- Data di pubblicazione2007
- ISBN 10 0198606176
- ISBN 13 9780198606178
- RilegaturaCopertina rigida
- Numero di pagine576
- Valutazione libreria
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Descrizione libro Hardcover. Condizione: New. Condizione sovraccoperta: New. 1st Edition. 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. Codice articolo 009672
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