A Book of Mediterranean Food (New York Review Books Classics)
Contributors: Clarissa Dickson Wright (Foreword)
Edition: 2 Rev Sub edition
Publisher: NYRB Classics
Published: April 30, 2002
Language: eng
Format: Paperback
Number of pages: 222
ISBN-13: 9781590170038
Subjects: Cookery; Cooking; Cooking / Wine; Regional & Ethnic - Mediterranean; Cooking / General; Cooking / Mediterranean; Cookery, Mediterranean
First sentence: The origin of pistou is Genoese, but it has become naturalized in Nice and the surrounding country.