Sweet Myrtle and Bitter Honey: The Mediterranean Flavors of Sardinia

by Efisio Farris

Hardcover, 2007


Call number

Italian -- FAR

Call number

Italian -- FAR


Rizzoli (2007), 272 pages


Sardinian cuisine is an ancient hybrid with influences from occupiers over the millennia from the Middle East, Rome, Catalonia, and North Africa. The book will be divided into the following chapters: Breads, Appetizers, Pastas and Soups, Main Dishes, Desserts, and Wines and Cheeses.


Physical description

272 p.; 7.59 inches

Similar in this library

Page: 0.3176 seconds