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The Oxford Companion to Italian Food
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 and implements, regional specialties, the universal appeal of Italian cuisine, ...more
Hardcover, 637 pages
Published November 1st 2007 by Oxford University Press, USA
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Typical "Oxford Companion to" book, this one on Italian food. Basically no illustrations, just lots and lots of words, so if you want an encyclopedic discussion of Italian food from a scholarly British perspective, then this one is for you. If not, then not so much. At least they got Mario Batali to write the foreward!