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Uneasy people with nascent, health-related resolutions dreading warmed-over, calorie controlled frozen dinners should know that the Mediterranean diet, with its super-fresh foods filled with advantageous fats, is a healthy, appetizing alternative. Here to help is the Italian Pantry Collection published in North America by The Wine Appreciation Guild. The Italian Pantry:Prosciutto is filled with vibrant, full-color photographs and are written by native food writers and cooking instructors. Each distinct food is coupled with a recipe, a map pointing out its production zone, nutritional information, its constituents, uses, variations and flavor. The authors also tell the life-story, part history part lore, of Italy's four most famous foodstuffs.
It's time to put the bacon away. Carla Bardi offers up 25 of the world's tastiest cured meats, from pancetta to prosciutto di cinghiale (from wild boar) to prosciutto d'oca (from geese). Listed with each meat are the curing agents used, aging span and taste. She also covers production processes and creative ways to serve prosciutto (during the summer and fall try prosciutto crudo with kiwi fruit).
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