Food Of Culture World Of Pizza

Author: Peter Ingrasselino(tm)
Editor:
ISBN: 9781715533960
File Size: 35,41 MB
Format: PDF, Mobi
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"Food of Culture" cookbook "World of Pizza" is part of a reality series of cookbooks by Author and Chef Peter Ingrasselino about his travels, experiences and recipes threw his journey in Food and Culture.
Food of Culture World of Pizza
Language: en
Pages:
Authors: Peter Ingrasselino(tm)
Categories:
Type: BOOK - Published: 2020-09-22 - Publisher:

"Food of Culture" cookbook "World of Pizza" is part of a reality series of cookbooks by Author and Chef Peter Ingrasselino about his travels, experiences and recipes threw his journey in Food and Culture.
Food of Culture
Language: en
Pages: 142
Authors: Peter Ingrasselino(tm)
Categories: Cooking
Type: BOOK - Published: 2020-09-22 - Publisher: Blurb

"Food of Culture" cookbook "World of Pizza" is part of a reality series of cookbooks by Author and Chef Peter Ingrasselino about his travels, experiences and recipes threw his journey in Food and Culture.
Street Food around the World: An Encyclopedia of Food and Culture
Language: en
Pages: 504
Authors: Bruce Kraig, Colleen Taylor Sen Ph.D.
Categories: Cooking
Type: BOOK - Published: 2013-09-09 - Publisher: ABC-CLIO

In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos. • Presents an international survey of street foods in
Red Sauce
Language: en
Pages: 224
Authors: Ian MacAllen
Categories: Cooking, American
Type: BOOK - Published: 2022 - Publisher: Rowman & Littlefield

"A narrative social history tracing the evolution of traditional Italian American cuisine from its origins in Italy and its transformation in America into a distinct new cuisine"--
Pizza and Pizza Chefs in Japan: A Case of Culinary Globalization
Language: en
Pages: 160
Authors: Rossella Ceccarini
Categories: Business & Economics
Type: BOOK - Published: 2011-02-03 - Publisher: BRILL

This book analyzes the reception of artisanal pizza in Japan through the lens of professional pizza chefs. The movement of food and workers, and the impact that such movements have on the artisanal workers occupation are at issue.