Windows Software for Wine Collectors
Wine Organizer Deluxe: the easy way to organize and manage your wine collection.
Wine Collector Books > Wine Guides :
Dictionary of Italian Food and Drink
by:
Mariani, John
Mariani, John
Publisher:
Broadway
Published:June 8, 1998
ISBN:0767901290
Format:Paperback
Pages:320
Broadway
Published:June 8, 1998
ISBN:0767901290
Format:Paperback
Pages:320
Read More, Buy It
#commissionsearned
Description:
Amazon.com
As more and more Italian foods and wines cross the seas, you may need to know the difference between terms like "passito" and "passato." According to the Dictionary of Italian Food and Drink, the first is a type of sweet wine, the second a puréed soup or smooth tomato sauce. Within the 2300 definitions, John Mariani includes the history of many items in this comprehensive yet concise guide. He explains the origins of popular dishes and why, for example, you won't find Veal Parmigiano in Italy. Along with information that will help cooks in tracking down ingredients there are recipes for Spaghetti Carbonara, Pasta & Fagioli, Zuppa Inglese, and other classics. The entries for regional Italian foods make this book a useful companion for travelers, and it's compact enough to fit in your carry-on bag. --Dana Jacobi
From Library Journal
From the origins of gnocchi to a short history of restaurants in Italy, Mariani's latest book is a treasure trove of Italian culinary terms. Entries, ranging from a single sentence to several pages in length, are arranged alphabetically with a phonetic spelling of the Italian word to guide non-Italian speakers. When it comes to entries on specific dishes, Mariani (The Dictionary of American Food and Drink, LJ 2/15/94) tries to note enough regional variations on classic recipes so that the reader... read more
Book Description
Everybody does like Italian food. But did you ever wonder what goes into an authentic rag alla bolognese? What's the difference between tagliatelle and fettuccine? Why won't you find pasta primavera or veal parmesan on menus in Italy? What makes a Super Tuscan wine "super"? How did Italian dishes like spaghetti alla puttanesca (in the style of a whore), strezzopretti (a pasta shape meaning priest stranglers), and minni di Sant'Agata (breast-shaped cookies in honor of a martyred saint) get their names?
The answers to these and thousands of other questions can be found in this comprehensive, user-friendly reference book. With the most up-to-date information on Italian culinary terms, The Dictionary of Italian Food and Drink is the reliable resource for authentic definitions, classic recipes, correct spellings, proper pronunciations, and historical origins.
As more and more Italian foods and wines cross the seas, you may need to know the difference between terms like "passito" and "passato." According to the Dictionary of Italian Food and Drink, the first is a type of sweet wine, the second a puréed soup or smooth tomato sauce. Within the 2300 definitions, John Mariani includes the history of many items in this comprehensive yet concise guide. He explains the origins of popular dishes and why, for example, you won't find Veal Parmigiano in Italy. Along with information that will help cooks in tracking down ingredients there are recipes for Spaghetti Carbonara, Pasta & Fagioli, Zuppa Inglese, and other classics. The entries for regional Italian foods make this book a useful companion for travelers, and it's compact enough to fit in your carry-on bag. --Dana Jacobi
From Library Journal
From the origins of gnocchi to a short history of restaurants in Italy, Mariani's latest book is a treasure trove of Italian culinary terms. Entries, ranging from a single sentence to several pages in length, are arranged alphabetically with a phonetic spelling of the Italian word to guide non-Italian speakers. When it comes to entries on specific dishes, Mariani (The Dictionary of American Food and Drink, LJ 2/15/94) tries to note enough regional variations on classic recipes so that the reader... read more
Book Description
Everybody does like Italian food. But did you ever wonder what goes into an authentic rag alla bolognese? What's the difference between tagliatelle and fettuccine? Why won't you find pasta primavera or veal parmesan on menus in Italy? What makes a Super Tuscan wine "super"? How did Italian dishes like spaghetti alla puttanesca (in the style of a whore), strezzopretti (a pasta shape meaning priest stranglers), and minni di Sant'Agata (breast-shaped cookies in honor of a martyred saint) get their names?
The answers to these and thousands of other questions can be found in this comprehensive, user-friendly reference book. With the most up-to-date information on Italian culinary terms, The Dictionary of Italian Food and Drink is the reliable resource for authentic definitions, classic recipes, correct spellings, proper pronunciations, and historical origins.
Bestselling and bargain books: Collecting Wines
#commissionsearned
* Search bestsellers
* Search bargain books
* Other books
Read More, Buy It
#commissionsearned
Track your book collections, book libraries with our software:
- tiny libraries, personal book collections: try our simple book organizer
- for small libraries we offer small and powerful library software for Windows
#commissionsearned
PrimaSoft, as an Amazon Associate, receives a commission from qualifying purchases made on the affiliate links we share.
Copyright © 2019 · All Rights Reserved · PrimaSoft PC