The Sardinian Cookbook: The Cooking and Culture of a Mediterranean Island

Viktorija Todorovska

ISBN 10: 1572841478 / ISBN 13: 9781572841475

Verlag: Agate Surrey October 2013, 2013

Beschreibung

Signed by author. Laminated board cover with french flaps. No dust jacket, as issued. In new condition. 9.5 x 7.5, 271 pp with index and bio. 1107058.

Bestandsnummer des Verkäufers 1107058

Bibliografische Details

• Titel: The Sardinian Cookbook: The Cooking and Culture of a Mediterranean Island
• Verlag: Agate Surrey October 2013
• Erscheinungsjahr: 2013
• Sprache: Englisch
• ISBN-10: 1572841478
• ISBN-13: 9781572841475
• Einband: Paperback
• Zustand: New
• Zustand des Schutzumschlags: No Jacket
• Signiert: Signed By Author
• Verkäuferkataloge:
  • Cookbook

Über diesen Titel

Inhaltsangabe

Sardinia, the isolated and majestic island off the southwest coast of Italy, has a rich and ancient history as home to different Mediterranean peoples whose customs have intertwined over the centuries. The result is an unparalleled richness of cuisine. The Sardinian Cookbook captures these wonderful flavors, delivering more than 100 easy-to-make recipes that are as healthful as they are delicious. Sardinia is an island of many distinct landscapes and nationalities, from its rugged interior and breath-taking coastline to its diverse blend of Spanish, French, Italian, and Moorish cultures. From myrtle, saffron, and honey to lamb, seafood, and specialty cheeses, Sardinian food features a broad variety of flavors for any occasion. Many traditional Sardinian recipes are simple and straightforward -- reflecting the peasant cuisine heavy on legumes, fresh vegetables, olive oil, and bread. However, it is common for Sardinians to celebrate holidays with lavish feasts and special delicacies: suckling pig, lobster, bottarga (Sardinian caviar), and the full-bodied yet natural flavorings of Sardinian sausages.

Über die Autorin bzw. den Autor

Viktorija Todorovska runs Oliva Cooking, a cooking, wine, and travel company based in Chicago. She studied cooking at Apicius in Florence.