The Sardinian Cookbook

The Cooking and Culture of a Mediterranean Island

Viktorija Todorovska (Autor)

Buch | Softcover

288 Seiten

2013
Agate Publishing (Verlag)
978-1-57284-147-5 (ISBN)

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Sardinia, the isolated and majestic island off the southwest coast of Italy, has a rich and ancient history as home to different Mediterranean peoples whose customs have intertwined over the centuries. The result is an unparalleled richness of cuisine. The Sardinian Cookbook captures these wonderful flavors, delivering more than 100 easy-to-make recipes that are as healthful as they are delicious. Sardinia is an island of many distinct landscapes and nationalities, from its rugged interior and breath-taking coastline to its diverse blend of Spanish, French, Italian, and Moorish cultures. From myrtle, saffron, and honey to lamb, seafood, and specialty cheeses, Sardinian food features a broad variety of flavors for any occasion. Many traditional Sardinian recipes are simple and straightforward -- reflecting the peasant cuisine heavy on legumes, fresh vegetables, olive oil, and bread. However, it is common for Sardinians to celebrate holidays with lavish feasts and special delicacies: suckling pig, lobster, bottarga (Sardinian caviar), and the full-bodied yet natural flavorings of Sardinian sausages.

Viktorija Todorovska runs Oliva Cooking, a cooking, wine, and travel company based in Chicago. She studied cooking at Apicius in Florence.

Erscheint lt. Verlag	28.11.2013
Zusatzinfo	Color photos throughout
Verlagsort	Evanston
Sprache	englisch
Maße	184 x 234 mm
Gewicht	666 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
Themenwelt	Reiseführer ► Europa ► Italien
ISBN-10	1-57284-147-8 / 1572841478
ISBN-13	978-1-57284-147-5 / 9781572841475
Zustand	Neuware