Verwandte Artikel zu THE COOKING OF SARDINIA: eight lands, five courses,...
Inhaltsangabe
Sardinia does not have one cuisine: it has at least eight, and they change within thirty kilometres. Between the bread soup of the Gallura and the cascà of Carloforte there is the same cultural distance that separates two different countries. That is why this book is organised by land rather than by course: each chapter is a territory, with its pantry, its calendar of feast days and its own way of cooking.
Every land has exactly the same structure, and the structure is the same for all eight. First an introduction to the territory, the map of the area and its pantry. Then seven recipes from the tradition: one breakfast, two first courses, two main courses, one everyday sweet and one festive sweet. Finally — mirrored, with the same courses in the same order and the same number — the vegan menu of that same land.
The Italian meal is built in two acts, and the book keeps that shape. A primo is the first course — pasta, soup, gnocchi, a grain — and it is a course in its own right, not a starter. A secondo is the main course that follows it: meat, fish or, here, a substantial vegetable dish. Neither is a side; both are eaten in sequence.
The vegan section is not an appendix or a grudging adaptation. In many cases it restores dishes that were already plant-based long before the word existed: the cascà of Carloforte, the broad beans a ischiscionera, the almond gueffus, the mustazzolus made with sapa. Where a substitution is genuinely needed, the aim has been to use ingredients the Sardinian pantry already held — almonds, sapa, semolina, citrus, the herbs of the maquis — and to keep the technique of the original dish, because it is technique, more than ingredients, that gives a recipe its identity.
Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.
Suchergebnisse für THE COOKING OF SARDINIA: eight lands, five courses,...
Beispielbild für diese ISBN
The Cooking of Sardinia (Paperback)
Print-on-DemandAnbieter: Grand Eagle Retail, Bensenville, IL, USA
Verkäuferbewertung 5 von 5 Sternen
Paperback. Zustand: new. Paperback. Sardinia does not have one cuisine: it has at least eight, and they change within thirty kilometres. Between the bread soup of the Gallura and the casca of Carloforte there is the same cultural distance that separates two different countries. That is why this book is organised by land rather than by course: each chapter is a territory, with its pantry, its calendar of feast days and its own way of cooking.Every land has exactly the same structure, and the structure is the same for all eight. First an introduction to the territory, the map of the area and its pantry. Then seven recipes from the tradition: one breakfast, two first courses, two main courses, one everyday sweet and one festive sweet. Finally - mirrored, with the same courses in the same order and the same number - the vegan menu of that same land.The Italian meal is built in two acts, and the book keeps that shape. A primo is the first course - pasta, soup, gnocchi, a grain - and it is a course in its own right, not a starter. A secondo is the main course that follows it: meat, fish or, here, a substantial vegetable dish. Neither is a side; both are eaten in sequence.The vegan section is not an appendix or a grudging adaptation. In many cases it restores dishes that were already plant-based long before the word existed: the casca of Carloforte, the broad beans a ischiscionera, the almond gueffus, the mustazzolus made with sapa. Where a substitution is genuinely needed, the aim has been to use ingredients the Sardinian pantry already held - almonds, sapa, semolina, citrus, the herbs of the maquis - and to keep the technique of the original dish, because it is technique, more than ingredients, that gives a recipe its identity. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Bestandsnummer des Verkäufers 9798192633229
Beispielbild für diese ISBN
THE COOKING OF SARDINIA: eight lands, five courses, two tables
Print-on-DemandAnbieter: California Books, Miami, FL, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: New. Print on Demand. Bestandsnummer des Verkäufers I-9798192633229
Neu kaufen
EUR 34,80
Versand gratis
Versand innerhalb von USA
Versand innerhalb von USA
Anzahl: Mehr als 20 verfügbar
Beispielbild für diese ISBN
The Cooking of Sardinia
Anbieter: PBShop.store US, Wood Dale, IL, USA
Verkäuferbewertung 5 von 5 Sternen
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers L2-9798192633229
Neu kaufen
EUR 36,18
Versand gratis
Versand innerhalb von USA
Versand innerhalb von USA
Anzahl: Mehr als 20 verfügbar
Beispielbild für diese ISBN
THE COOKING OF SARDINIA
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers L2-9798192633229
Neu kaufen
EUR 33,43
EUR 4,88 Versand
Versand von Vereinigtes Königreich nach USA
Versand von Vereinigtes Königreich nach USA
Anzahl: Mehr als 20 verfügbar
Foto des Verkäufers
The Cooking of Sardinia : eight lands, five courses, two tables
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Taschenbuch. Zustand: Neu. Neuware - Sardinia does not have one cuisine: it has at least eight, and they change within thirty kilometres. Between the bread soup of the Gallura and the cascà of Carloforte there is the same cultural distance that separates two different countries. That is why this book is organised by land rather than by course: each chapter is a territory, with its pantry, its calendar of feast days and its own way of cooking.Every land has exactly the same structure, and the structure is the same for all eight. First an introduction to the territory, the map of the area and its pantry. Then seven recipes from the tradition: one breakfast, two first courses, two main courses, one everyday sweet and one festive sweet. Finally - mirrored, with the same courses in the same order and the same number - the vegan menu of that same land.The Italian meal is built in two acts, and the book keeps that shape. A primo is the first course - pasta, soup, gnocchi, a grain - and it is a course in its own right, not a starter. A secondo is the main course that follows it: meat, fish or, here, a substantial vegetable dish. Neither is a side; both are eaten in sequence.The vegan section is not an appendix or a grudging adaptation. In many cases it restores dishes that were already plant-based long before the word existed: the cascà of Carloforte, the broad beans a ischiscionera, the almond gueffus, the mustazzolus made with sapa. Where a substitution is genuinely needed, the aim has been to use ingredients the Sardinian pantry already held - almonds, sapa, semolina, citrus, the herbs of the maquis - and to keep the technique of the original dish, because it is technique, more than ingredients, that gives a recipe its identity. Bestandsnummer des Verkäufers 9798192633229
Neu kaufen
EUR 44,53
EUR 35,00 Versand
Versand von Deutschland nach USA
Versand von Deutschland nach USA
Anzahl: 2 verfügbar
Beispielbild für diese ISBN
The Cooking of Sardinia (Paperback)
Print-on-DemandAnbieter: CitiRetail, Stevenage, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Paperback. Zustand: new. Paperback. Sardinia does not have one cuisine: it has at least eight, and they change within thirty kilometres. Between the bread soup of the Gallura and the casca of Carloforte there is the same cultural distance that separates two different countries. That is why this book is organised by land rather than by course: each chapter is a territory, with its pantry, its calendar of feast days and its own way of cooking.Every land has exactly the same structure, and the structure is the same for all eight. First an introduction to the territory, the map of the area and its pantry. Then seven recipes from the tradition: one breakfast, two first courses, two main courses, one everyday sweet and one festive sweet. Finally - mirrored, with the same courses in the same order and the same number - the vegan menu of that same land.The Italian meal is built in two acts, and the book keeps that shape. A primo is the first course - pasta, soup, gnocchi, a grain - and it is a course in its own right, not a starter. A secondo is the main course that follows it: meat, fish or, here, a substantial vegetable dish. Neither is a side; both are eaten in sequence.The vegan section is not an appendix or a grudging adaptation. In many cases it restores dishes that were already plant-based long before the word existed: the casca of Carloforte, the broad beans a ischiscionera, the almond gueffus, the mustazzolus made with sapa. Where a substitution is genuinely needed, the aim has been to use ingredients the Sardinian pantry already held - almonds, sapa, semolina, citrus, the herbs of the maquis - and to keep the technique of the original dish, because it is technique, more than ingredients, that gives a recipe its identity. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Bestandsnummer des Verkäufers 9798192633229
Neu kaufen
EUR 38,05
EUR 43,41 Versand
Versand von Vereinigtes Königreich nach USA
Versand von Vereinigtes Königreich nach USA
Anzahl: 1 verfügbar