Sweet Myrtle & Bitter Honey
The Mediterranean Flavors of SardiniaBook - 2007
Sardinian cuisine is an ancient hybrid with influences from occupiers over the millennia from the Middle East, Rome, Catalonia, and North Africa. The book will be divided into the following chapters: Breads, Appetizers, Pastas and Soups, Main Dishes, Desserts, and Wines and Cheeses.
Publisher: New York : Rizzoli : Distributed in the U.S. trade by Random House, 2007.
Branch Call Number: 641.5945 FARRIS E
Characteristics: 272 pages : illustrations (some color), col. maps ; 24 cm.
Alternative Title: Mediterranean flavors of Sardinia