000			03035cam a22004698i 4500
001			on1133126973
003			OCoLC
005			20200521170501.0
008			200305s2020 mauab 001 0 eng
010			_a 2020009033
040			_aDLC _beng _erda _cDLC _dGK8 _dCLE _dVIA _dOQX _dGP5 _dOCLCF _dNFG
019			_a1140641141
020			_a9781623719432 _q(hardback)
020			_a1623719437
035			_a(OCoLC)1133126973 _z(OCoLC)1140641141
042			_apcc
043			_ae-it--- _ae-ci--- _ae-gr---
092			_a641.5945 _bZ84
049			_aNFGA
100	1		_aZoccali, Nino, _eauthor.
245	1	0	_aVenetian Republic : _brecipes from the Veneto, Adriatic Croatia, and the Greek Islands / _cNino Zoccali.
250			_aFirst.
263			_a2005
264		1	_aNorthampton : _bInterlink Books, _c2020.
300			_a253 pages : _bcolor illustratons, map ; _c27 cm
336			_atext _btxt _2rdacontent
336			_astill image _bsti _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
520			_a"The food of the Venetian Republic is diverse: prosecco & snapper risotto, Croatian roast lamb shoulder with olive oil potatoes, the sweet & sour red mullet of Crete, zabaglione from Corfu, or 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"-- _cProvided by publisher.
505	0	0	_tVenice -- _tThe Veneto -- _tVenetian Croatia -- _tGreek Islands of the Republic.
650		0	_aCooking, Italian _xNorthern style. _9348468
650		0	_aCooking _zItaly _zVeneto. _9348470
650		0	_aCooking, Croatian.
650		0	_aCooking, Greek. _954409
650		0	_aCooking, Italian _xVenetian style. _9348469
651		0	_aItaly.
655		7	_aCookbooks. _2lcgft _92680
655		7	_aIllustrated works. _2lcgft _94636
994			_aC0 _bNFG
999			_c310328 _d310328