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Old 10-13-2014, 03:54 AM   #1
ATDrake
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Thumbs up Free (nook/Kindle/Kobo) Sardinian Cookbook: Cooking & Culture… [DIY Food & Travel]

The Sardinian Cookbook: The Cooking and Culture of a Mediterranean Island by Viktorija Todorovska is a guide to both the cuisine and also a little bit about the island's history and culture with a few bonus travel tips, free courtesy of publisher Agate's Surrey imprint.

Currently free @ B&N & Kobo (not available to Canadians), and slated to drop in the main Amazon store after midnight Pacific Time. Will also likely show up in DRM-free PDF available worldwide at the publisher's webstore in a few days' time like their other recent freebies.

And this has been the selected 3rd (non-repeat) free ebook thread of the day.

Because even though I'm a lousy, lazy cook (or maybe because of it), for some reason I just love reading food culture & travel writing when it's reasonably substantial and they give you little stories about each of the dishes and the surrounding region which gave rise to them.

Enjoy!

Description
Sardinia, the isolated and majestic island off the southwest coast of Italy, has a rich and ancient history as home to different Mediterranean peoples whose customs have intertwined over the centuries. The result is an unparalleled richness of cuisine. The Sardinian Cookbook captures these wonderful flavors, delivering more than 100 easy-to-make recipes that are as healthful as they are delicious.

Sardinia is an island of many distinct landscapes and nationalities, from its rugged interior and breath-taking coastline to its diverse blend of Spanish, French, Italian, and Moorish cultures. From myrtle, saffron, and honey to lamb, seafood, and specialty cheeses, Sardinian food features a broad variety of flavors for any occasion. Many traditional Sardinian recipes are simple and straightforward — reflecting the peasant cuisine heavy on legumes, fresh vegetables, olive oil, and bread. However, it is common for Sardinians to celebrate holidays with lavish feasts and special delicacies: suckling pig, lobster, bottarga (Sardinian caviar), and the full-bodied yet natural flavorings of Sardinian sausages.
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