Mediterranean cuisine
Subtitle: secrets from coastal Italian kitchens
By: [edited by Academia Barilla ; introductions, Guido, Luca e Paolo Barilla, Gianluigi Zenti, Todd English ; text, Lorena Carrara, Mario Grazia ; photographs, Alberto Rossi, Stefano Lodi, Matteo Manferdini]
Contributors: Academia Barilla
Publisher: White Star Editions
Published: 2011
Place of publication: [Vercelli, Italy]
Language: eng
Number of pages: 303
ISBN-13: 9788854406056
Subjects: Italian Cooking; Mediterranean Cooking
Description: Starting with the triad of grains/vegetables/oil, which remains constant, each culture of the Mediterranean basis has distilled its own elementary model, typical and distinctive. Italy has succeeded in expressing an infinity of recipes and typical dishes.
Notes: Includes bibliographic references and index.
Table of contents: title: Human cultures and the Mediterranean diet / Guido, Luca and Paolo Barilla; title: Academia Barilla: Italian gastronomy ambassador to the world / Gianluigi Zenti; title: Common ingredients in uncommon ways / Todd English; title: Queen of the Mediterranean; title: The food pyramid and the environmental pyramid; title: Appetizers; title: First courses; title: Second courses; title: Salads and vegetables; title: Desserts; title: Bread and focaccia; title: Preserves and liqueurs.