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Over 900 entries on all aspects of Italian food and culture, with 70 b/w images and maps, detailing the ways in which a dish or food was conceived and developed, as well as how it should be prepared and consumed.
Synopsis
A blend of cultural history, facts, practical information, and anecdote, The Oxford Companion to Italian Food features 900 entries, black and white illustrations throughout, and a foreword by chef and media personality Mario Batali.