The Best of cookery from France, Italy, Spain, Greece, Turkey and the Mediterranean
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The Best of cookery from France, Italy, Spain, Greece, Turkey and the Mediterranean

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Published by Brian Trodd in London .
Written in English


Book details:

Edition Notes

Statement[by] Anna Macmiadhacháin ... [et al.].
ContributionsMacmiadhacháin, Anna.
ID Numbers
Open LibraryOL15379777M
ISBN 10185361243X
OCLC/WorldCa86022292

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Williams-Sonoma Essentials of Mediterranean Cooking takes you on a journey around that legendary sea, from southern Spain and its famous paellas to the cuisines of southern France and Italy to the spice-laden dishes of Greece and Turkey. The tour continues through the Middle East and North Africa, with dishes that range from the everyday.   Best Ever Mediterranean Recipes: Sun-drenched dishes from Morocco, Spain, Turkey, Greece, France and Italy, with more than photographs [Jollands, Beverly] on *FREE* shipping on qualifying offers. Best Ever Mediterranean Recipes: Sun-drenched dishes from Morocco, Spain, Turkey, Greece, France and ItalyReviews: Experience in-depth new itineraries visiting Europe’s most iconic places, as well as its best-kept secrets on Mediterranean cruises And discover four exciting new destinations, including the charming and historic ports of Zakynthos, Hydra, and Thessaloniki in Greece and the captivating coastal city of Taranto, Italy. New places. New spaces. Mediterranean cuisine is the foods and methods of preparation by people of the Mediterranean idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food () and was amplified by other writers working in English. Many writers define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive.