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Essentials Of Mediterranean Cooking By Ferrets & Jacobi Hardcover Cookbook 2008
US $21.99
ApproximatelyS$ 28.53
or Best Offer
Condition:
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Shipping:
Free USPS Media MailTM.
Located in: Mount Vernon, Indiana, United States
Delivery:
Estimated between Mon, 3 Nov and Fri, 7 Nov to 94104
Returns:
No returns accepted.
Coverage:
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(Not eligible for eBay purchase protection programmes)
Seller assumes all responsibility for this listing.
eBay item number:266801154218
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- Type
- Cookbook
- Era
- 2000s
- Illustrator
- Bill Bettencourt
- Signed
- No
- Book Series
- Mediterranean
- Narrative Type
- Nonfiction
- Features
- Dust Jacket, Illustrated
- Original Language
- English
- Intended Audience
- Young Adults, Adults
- Country/Region of Manufacture
- China
- Edition
- First Edition
- ISBN
- 9780848732417
About this product
Product Identifiers
Publisher
Oxmoor House, Incorporated
ISBN-10
0848732413
ISBN-13
9780848732417
eBay Product ID (ePID)
66587552
Product Key Features
Book Title
Mediterranean Cooking : Authentic Recipes from Spain, France, Italy, Greece, Turkey, the Middle East, North Africa
Number of Pages
288 Pages
Language
English
Publication Year
2008
Topic
General, Regional & Ethnic / Mediterranean
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
54.4 Oz
Item Length
10.2 in
Item Width
9.8 in
Additional Product Features
Intended Audience
Trade
Grade From
Twelfth Grade
Grade To
College Graduate Student
Synopsis
Essentials of Mediterranean Cooking begins with an overview of the rich history of the region and the many elements that have come together to create one of the world'Äôs first'Äîand best'Äîfusion cuisines. The featured countries are showcased with a discussion of their iconic foods and a list of their specialties, from the bouillabaisse of Provence to the tagines of North Africa. A section on the Mediterranean diet explains the benefits of this traditional way of eating, with its emphasis on vegetables, grains, and seafood. Five chapters, with some 130 recipes drawn from the more than one dozen countries that ring the Mediterranean, are organized by courses. The exquisitely photographed dishes range from simple, earthy Spanish gazpacho to such showstopping main courses as Moroccan chicken bisteeya. The final chapter holds a wealth of seductive finales, including a pistachio-laced gelato from Italy and a lemon-and-lavender-scented granitv© from France. Detailed instructions and step-by-step photographs explain such basic techniques as working with filo dough and making romesco sauce. An informative glossary with culinary terms and ingredients completes this indispensable introduction to the cuisines of the Mediterranean.
Item description from the seller
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