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A Hungarian tome
and Lust’s account—and wonderful recipes—will help readers bring an Italian sensibility to their home tables
From garbanzos to lentils
this volume is a wonderful journey along the wine routes of Sicily with special attention to the rising stars of the Etna Valley
Savoir-Faire: A History of Food in France (Maryann Tebben) Peruvian A Hungarian tomeSavoir Faire is a comprehensive account of Frances rich culinary history, which is not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and placesfrom snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to bread debates from the Middle Ages to the present. It examines the use of less familiar ingredients such as chestnuts, couscous, and oysters; explores
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