This book is certainly not the biggest or the most ambitious on the subject, but it really shows the essence of this rather fairly kitchen. Of course like everything about the culture of a place or time that is no more, and which consists of a sum of addition of all cultures and traditions present the bottom that moment, he n ' there is not ONE recipe, or "true or good" recipe, but every family each region to hers with variations for each. What is significant in this book is that it is quite concise, and takes "the base" of such revenues. After each family certainly changes here or in their family recipes, but this one, lets have a good basis on which each can bring its variants.
It has been "validated" by my grandmother, for whom this is the "best book on the subject she read." It takes out all the influences of the Mediterranean cuisine combining the traditions and cuisines of all the cultures that have coexisted and mixed in this period and of the world.
If you want to find a book with the basic of this kitchen, I heartily recommend. Each page brings out memories and flavors of these dishes for those who came. A kind of Proust's madeleine of "low"!
