A new addition to the best-selling range of Oxford food and drink Companions, The Oxford Companion to Italian Food is the quintessential guide for anyone who enjoys eating or cooking Italian food. A blend of history, anecdote, and practical information, it is a fascinating survey of every aspect of Italian food, exploring the ingredients, dishes, preparation methods, regions, and culture of this most popular of cuisines. Hundreds of delectable A-Z entries offer coverage not only of food – fish, meat, pasta, cheese, bread, condiment, beverage, fruit, and vegetables – but also of the people that are intrinsically linked to Italian food.

Gillian Riley

"The book is easy to read and, with the extensive cross-referencing system, it is easy to find items written in either Italian or English. The author is well-qualified to write this book, having written many books on the topics of and also having had collaborated with many expert contributors to this text. The book is on above average paper, well bound, and the font is of appropriate size. Anyone with Italian ancestries would be interested in the book and it should be in all food science libraries."--Herbert W. Ockerman, American Reference Books Annual |k No