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The Italians

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Food And Drink Italy

RRP $14.99

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Enjoy sampling the local food on holiday in Italy, read restaurant menus and shop with confident using this practical pocket guide:

  • Guide to Italian regions and specialities
  • A-Z translations of local dishes and ingredients
  • Advice on good wishes, spirits and non-alcoholic drinks
  • What to expect when eating out
  • Tips on shopping for food
  • Shopping for special diets and food for children
  • Tempting regional recipes to try
  • Practical section with self catering and budgeting tips
  • Useful Italian phrases.


Blue Guide Italy Food Companion

RRP $20.99

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This good-looking little book presents how to enjoy the best of Italian food, understand what is offered, and order in an Italian restaurant or street market. Complementing the Blue Guides classic Italian cultural guidebook range as preparation for and accompaniment to any visit to Italy, it offers comprehensive coverage from pizza and gelato to rare regional delicacies and fine wine, along with separate sections on such subjects as seasonal food, Mediterranean fish, Italian wines and aperitifs, and star chefs. A phrasebook-divided into 'what it means' (Italian into English, including a glossary) and 'how to ask for' (English into Italian)-will make up most of the book. Supplemented with historical information on, for example, Roman banquets or Renaissance food, plus stylish black-and-white line drawings, this guide is suitable as a gift as well as a handy reference book for the traveler's on-site use. Assembled by the Blue Guides authors and editorial team, with many years of cumulative experience visiting and eating well throughout the length and breadth of Italy.


The Street Food Journal

RRP $16.99

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This unique, stunningly illustrated journal is ideal for use as a travel notebook or sketchpad.

Food lovers and travel enthusiasts will delightedly explore street food from all around the world through Sophia Augusta's vibrant illustrations. There is something for everyone, from the instantly recognizable (Italian ice-cream, American hot dogs, and Belgian waffles) to more unusual delicacies such as starfish on sticks from China and 'red red' stew from Ghana.

Containing 128 blank pages and 26 colourful illustrations to inspire your notes and sketches.


A Sterner Plan For Italian Unity

RRP $307.00

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Italy in 1850 was a politically weak and divided country. The revolutionary spirit of 1848 had faded; much of the country was again under foreign control. Her political leaders were in exile, but they could not dismiss their dreams of a united Italy. Raymond Grew, in his account of the Italian National Society, shows the part that the Society had in realizing these dreams, and presents fresh material on the climactic years of the Risorgimento--who participated in it, what issues were involved, and how unification was accomplished. Drawing upon unpublished materials from archives and libraries throughout Europe, the author presents a comprehensive picture of the social, political, and intellectual climate of the period in which Italy became a nation.


Originally published in 1963.


The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These paperback editions preserve the original texts of these important books while presenting them in durable paperback editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.



Biochemistry Of Foods

RRP $381.99

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This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry.

Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application.

  • Features new and updated material since the second edition with many more illustrations
  • Discusses the nature, synthesis and processing aspects of food components
  • Written by an accomplished scientist who was awarded the William J Eva award by the Canadian Institute of Food Science and Technology (CIFST)



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Sydney Sydney Hotel Travel Sydney History Sydney
Sydney Style Annual Festival Italian Food Italian Wine
Italian Cuisine

The Italians