{"product_id":"the-oxford-companion-to-italian-food-9780198606178","title":"The Oxford Companion to Italian Food","description":"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\u003cbr\u003eand implements, regional specialties, the universal appeal of Italian cuisine, influences from outside Italy, and much more. \u003cp\u003e\u003c\/p\u003e Following in the footsteps of princes 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\u003cbr\u003ebrings 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. \u003cp\u003e\u003c\/p\u003eThe Companion is attentive to both tradition and innovation in Italian cooking, and covers an extraordinary range of information, from \u003cem\u003eAnonimo Toscano\u003c\/em\u003e, a medieval cookbook, to \u003cem\u003eBartolomeo Bimbi\u003c\/em\u003e, a Florentine painter commissioned by Cosimo de Medici to paint portraits of vegetables, to \u003cem\u003ePaglierina di\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eRifreddo\u003c\/em\u003e, a young cheese made of unskimmed cows' milk, to \u003cem\u003ezuppa inglese\u003c\/em\u003e, a dessert invented by 19th century Neapolitan pastry chefs. Major topics receive extended treatment. The entry for \u003cem\u003eParmesan\u003c\/em\u003e, for example, runs to more than 2,000 words and includes information on its remarkable nutritional\u003cbr\u003evalue, the region where it is produced, the breed of cow used to produce it (the \u003cem\u003erazza reggiana\u003c\/em\u003e, or \u003cem\u003evacche rosse\u003c\/em\u003e), the role of the cheese maker, the origin of its name, Molière's deathbed demand for it, its frequent and lustrous depiction in 16th and 17th century paintings, and the proper method of\u003cbr\u003eserving, 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 and flavor of \u003cem\u003eThe Oxford Companion to Italian Food.\u003c\/em\u003e \u003cp\u003e\u003c\/p\u003e For anyone with a hunger to learn more about the history, culture and variety of Italian cuisine, \u003cem\u003eThe Oxford Companion to Italian Food\u003c\/em\u003e offers endless satisfactions. \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Gillian Riley\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Oxford University Press, USA\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/01\/2007\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 672\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.65lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.24h x 6.49w x 1.64d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780198606178\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 01\/15\/2008 pg. 134\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 04\/01\/2008 pg. 100\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eGillian Riley\u003c\/strong\u003e is a food historian and freelance typographer. She has written many books on food in art such as \u003cem\u003eRenaissance Recipes\u003c\/em\u003e and \u003cem\u003eImpressionistic Picnics\u003c\/em\u003e and is the author of \u003cem\u003eA Feast for the Eyes\u003c\/em\u003e, the National Gallery Cookbook. Riley contributes regularly to the Oxford Food Symposium. She lives\u003cbr\u003ein London.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThis title is not returnable\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Oxford University Press, USA","offers":[{"title":"Hardcover","offer_id":39932099231859,"sku":"9.78E+12","price":48.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0555\/9255\/0515\/products\/img_bcac73a0-5427-4590-a0a8-66cbc4701c6b.jpg?v=1647789844","url":"https:\/\/bookstorenmore.com\/en-de\/products\/the-oxford-companion-to-italian-food-9780198606178","provider":"Bookstore N More","version":"1.0","type":"link"}