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The Oxford Companion to Italian Food

by Gillian Riley

Other authors: See the other authors section.

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Universally acclaimed by the critics, and now available for the first time in paperback, here is an inspiring, wide-ranging, AZ 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 and implements, regional specialties, the universal appeal of Italian cuisine, influences from outside Italy, and much more. Gillian Riley here celebrates a heritage of amazing richness and delight. She brings 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. The Companion is attentive to both tradition and innovation in Italian cooking, and covers an extraordinary range of information. For anyone with a hunger to learn more about the history, culture and variety of Italian cuisine, The Oxford Companion to Italian Food offers endless satisfactions.… (more)
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Author nameRoleType of authorWork?Status
Gillian Rileyprimary authorall editionscalculated
Batali, MarioForewordsecondary authorsome editionsconfirmed
Dalby, AndrewContributorsecondary authorsome editionsconfirmed
Del Conte, AnnaContributorsecondary authorsome editionsconfirmed
Di Schino, JuneContributorsecondary authorsome editionsconfirmed
Field, CarolContributorsecondary authorsome editionsconfirmed
Saberi, HelenEditorsecondary authorsome editionsconfirmed
Taruschio, AnnContributorsecondary authorsome editionsconfirmed
Taruschio, FrancoContributorsecondary authorsome editionsconfirmed

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Universally acclaimed by the critics, and now available for the first time in paperback, here is an inspiring, wide-ranging, AZ 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 and implements, regional specialties, the universal appeal of Italian cuisine, influences from outside Italy, and much more. Gillian Riley here celebrates a heritage of amazing richness and delight. She brings 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. The Companion is attentive to both tradition and innovation in Italian cooking, and covers an extraordinary range of information. For anyone with a hunger to learn more about the history, culture and variety of Italian cuisine, The Oxford Companion to Italian Food offers endless satisfactions.

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