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Venetian Republic: Recipes From the Veneto, Adriatic Croatia, and the Greek Islands (en Inglés)
Nino Zoccali (Autor)
·
Interlink Pub Group Inc
· Tapa Dura
Venetian Republic: Recipes From the Veneto, Adriatic Croatia, and the Greek Islands (en Inglés) - Nino Zoccali
$ 51.322
$ 64.152
Ahorras: $ 12.830
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Origen: Estados Unidos
(Costos de importación incluídos en el precio)
Se enviará desde nuestra bodega entre el
Viernes 21 de Junio y el
Martes 02 de Julio.
Lo recibirás en cualquier lugar de Argentina entre 1 y 3 días hábiles luego del envío.
Reseña del libro "Venetian Republic: Recipes From the Veneto, Adriatic Croatia, and the Greek Islands (en Inglés)"
Charting the culinary history and traditions of the lands that once belonged to the Venetian Republic; part culinary journey, part cookbook, this gorgeous book is informed by the cultural heritage of Italian chef Nino Zoccali and his Greek wife. The food of the Venetian Republic is diverse: Prosecco & snapper risotto Croatian roast lamb shoulder with olive oil potatoes Sweet & sour red mullet of Crete Zabaglione from Corfu Dubrovnik's ricotta & rose liqueur crepes These are recipes steeped in history; dishes from the days when Venice was a world power. How did this small city state rule the waters of the Mediterranean, enjoying unrivaled wealth and prestige? How could this serene, safe-haven city of canals come to play a defining role in shaping the cuisine, culture, and architecture of her Mediterranean neighbors? Yet, for a thousand years, the ships and merchants of the Republic dominated salt, silk, and spice trade routes. To tell this story, respected writer and restaurateur Nino Zoccali focuses on the four key regions that geographically encapsulate the Venetian Republic, each of which has its own distinct cuisine: Venice and its lagoon islands; the Veneto, of which Venice is the capital; the Croatian coast and the Greek Islands formerly under Venetian rule. The 80 dishes he has selected all have strong traditional Venetian roots or influence, celebrating ingredients and techniques that show how, to this day, food in this magnificent region continues to be influenced by neighboring cultures. Stunning food and location photography from around Venice, the Dalmatian Coast, and Greek Islands make this cookbook a must-have for foodies and lovers of Mediterranean cuisine.
