Sweet Myrtle and Bitter Honey: The Mediterranean Flavors of Sardinia

by Efisio Farris

Hardcover, 2007

Status

Call number

Italian -- FAR

Call number

Italian -- FAR

Publication

Rizzoli (2007), 272 pages

Description

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.

Language

Physical description

272 p.; 7.59 inches

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