The essential Mediterranean
Subtitle: how reagional cooks transform key ingredients into the world's favorite cuisines
By: Nancy Harmon Jenkins.
Edition: 1st ed.
Publisher: HarperCollins
Published: 2003
Place of publication: New York
Language: eng
Number of pages: 436
Subjects: Cookery, Mediterranean.
Description: Concentrates on the core ingredients common to the diverse cuisines of the region : salt, wine and vinegar, pasta and couscous, bread, olive oil, Old World legumes, New World peppers and tomatoes, dairy products, the family pig, and the resources of the sea.
Notes: Includes bibliographical references (p. [417]) and index.