Dictionary of Italian Food and Drink

by John Mariani

Paperback, 1998

Status

Call number

Italian -- MAR

Call number

Italian -- MAR

Publication

Broadway (1998), Edition: 1, Paperback, 320 pages

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.… (more)

Physical description

320 p.; 9.22 inches

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