Thomas Pellechia is a seasoned wine/food writer in magazines, newspapers and online. He has also been a winemaker at his own winery and a wine retailer in Manhattan.
With historical facts and quotes, personal memoir, and both ancient and modern quick-and-easy recipes, this book describes how the reverence for these three foods developed and what keeps it going, from the land of Ur to the contemporary kitchen. In a concise, informative narrative,...
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