The essential Mediterranean
how reagional cooks transform key ingredients into the world's favorite cuisines
1st ed.
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Author
Publication
2003 - HarperCollins, New York, New York (State)
Language
English
Word Count
109,000 words, Guess
Page Count
436 pages
Identifiers
- Open LibraryOL3568572M
- ISBN-100060196513
- OCLC Control Number49925240
- OCLC Control Numberessentialmediter00jenk
- Library of Congress Control Number2002069054
and 2 more
- LibraryThing272557
- Goodreads1561383
Classifications
- DDC641.59/11822
- LCCTX725.M35 J46 2003
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.
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