Front cover image for The Oxford companion to Italian food

The Oxford companion to Italian food

Gillian Riley
A blend of cultural history, facts, practical information, and anecdote, this new companion to food, with a foreward by chef Mario Batali. This shall be the first in a series of food history companions devoted to regional cuisine. Forthcoming titles include French, Southeast Asian, and food of the British Isles.
Print Book, English, 2007
Oxford University Press, Oxford, 2007