The Cooking of Parma

The Cooking of Parma

Description

The province of Parma makes up the western half of Emilia-Romagna, the only region Italians from other places concede has food as good as their own. With its sophisticated city cuisine and the simpler, heartier fare, from Val Taro in the heart of the Apennines, Parma offers a deep and varied cooking style. World famous for two glorious products - prosciutto di Parma and Parmigiano-Reggiano cheese - Parma also boasts rice and corn which are turned into endless dishes of risotto and polenta; wild mushrooms, celebrated both fresh and dried; a rich bounty of fresh fruit and vegetables; and superior meats, poultry, game, and freshwater fish.


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Details

Author(s)
Richard Camillo Sidoli
Format
Hardback | 190 pages
Dimensions
203 x 254 x 19.05mm | 907g
Publication date
01 Oct 1996
Publisher
Rizzoli International Publications
Publication City/Country
New York, United States
Language
English
Illustrations note
20col.ill.
ISBN10
0847819264
ISBN13
9780847819263