The Food of Italy by Claudia Roden

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    • Categories: Dips, spreads & salsas; Appetizers / starters; Small plates - tapas, meze; Cooking ahead; Italian
    • Ingredients: chicken livers; butter; rosemary; Marsala wine; Cognac
    • Accompaniments: Caramelised onions
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Italian
    • Ingredients: olive oil; garlic; anchovies; butter
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    • Categories: Dips, spreads & salsas; Sauces, general; Appetizers / starters; Main course; Italian; Vegetarian
    • Ingredients: Fontina cheese; milk; egg yolks; white pepper
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    • Categories: Appetizers / starters; Side dish; Italian
    • Ingredients: red peppers; anchovies; tomatoes; basil
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    • Categories: Appetizers / starters; Side dish; Italian
    • Ingredients: bell peppers; capers; oregano; jarred anchovies in oil
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    • Categories: Appetizers / starters; Main course; Italian
    • Ingredients: mushrooms; thyme; parsley
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    • Categories: Fried doughs; Appetizers / starters; Small plates - tapas, meze; Italian
    • Ingredients: breadcrumbs; all-purpose flour; variety meats of your choice; vegetables of your choice; oil
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Main course; Italian
    • Ingredients: beef fillets; lemons; parsley; capers; pickled cucumbers
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    • Categories: Sauces for meat; Appetizers / starters; Main course; Italian
    • Ingredients: beef tongue; whole cloves; carrots; celery; bay leaves; red bell peppers; anchovies; tomatoes; rosemary; basil; parsley; onions; dried chilli flakes
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    • Categories: Sauces, general; Italian
    • Ingredients: celery; carrots; red bell peppers; tomatoes; anchovies; rosemary; basil; parsley; chilli flakes; onions
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    • Categories: Pasta, doughs & sauces; Main course; Fall / autumn; Winter; Italian; Vegetarian
    • Ingredients: white truffles; butter; Parmesan cheese; nutmeg; tagliatelle pasta
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    • Categories: Pasta, doughs & sauces; Main course; Cooking for 1 or 2; Italian
    • Ingredients: butter; Parmesan cheese; nutmeg; tagliatelle pasta; double cream; truffle oil; black truffles
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    • Categories: Rice dishes; Main course; Italian
    • Ingredients: lemons; chicken stock; onions; risotto rice; Parmesan cheese; mascarpone cheese
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    • Categories: Rice dishes; Appetizers / starters; Main course; Italian
    • Ingredients: cooked ham; rosemary; Arborio rice; chicken stock; Parmesan cheese; onions; Fontina cheese
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    • Categories: Rice dishes; Main course; Appetizers / starters; Fall / autumn; Winter; Italian
    • Ingredients: chicken stock; Arborio rice; Barolo wine; Parmesan cheese; onions
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    • Categories: Sauces, general; Dips, spreads & salsas; Italian
    • Ingredients: parsley; mint; anchovies; capers; store-cupboard ingredients; pickled gherkins; breadcrumbs
    • Accompaniments: Mixed boiled meats (Bollito misto)
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    • Categories: Jams, jellies & preserves; Italian
    • Ingredients: pears; apples; ground cinnamon; walnuts; grape juice; ground cloves; oranges
    • Accompaniments: Mixed boiled meats (Bollito misto)
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    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: celery; carrots; rosemary; Barolo wine; nutmeg; onions; beef topside
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    • Categories: Main course; Italian
    • Ingredients: veal kidneys; Cognac; parsley; onions
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    • Categories: Pasta, doughs & sauces; Main course; Canapés / hors d'oeuvre; Appetizers / starters; Italian
    • Ingredients: chicken livers; pancetta; Marsala wine; onions
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    • Categories: Main course; Italian
    • Ingredients: quail; white wine; sage; rosemary; unsmoked bacon; prepared polenta
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    • Categories: Main course; Italian
    • Ingredients: quail; grapes; grape juice; prepared polenta
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    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: pheasant; carrots; anchovies; celery; Marsala wine; red wine; sage; rosemary; bay leaves; whole cloves; ground cinnamon; juniper berries; unsmoked bacon; onions
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  • ISBN 10 022409601X
  • ISBN 13 9780224096010
  • Linked ISBNs
  • Published Mar 06 2014
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher Vintage
  • Imprint Square Peg

Publishers Text

Like Elizabeth David, Claudia Roden can write about anything. Whether it's Middle Eastern, Spanish or Italian food, she is the cook to turn to.

She is world renowned for her classic books like Arabesque and the Book of Jewish Food. These draw on her Egyptian Jewish roots so it's no wonder Middle Eastern chefs like Ottolenghi are among her biggest fans.

But it is interesting to see that Russell Norman of Polpo cites Food of Italy as his favourite cookbook. Polpo is very cool, very modern, very Italian and yet still Claudia Roden's classic is his go-to cookbook.

Food of Italy was first published 25 years ago next year. But the recipes are so fresh yet timeless they are hard to date. For this edition she has updated over 30% of the recipes to fit modern tastes with new inclusions like farro salad and burrata.

The book is structured by region. So you get the glorious tomato and aubergine dishes of Sicily; the classically Roman dishes like salty meat and fried vegetables, and rich Tuscan stews and soups, and so on. With over 300 short recipes it is an incredible repertoire, and it is completely approachable for home cooks.

This fully illustrated edition includes recipe photos as well as local Italy scenes. This is the first time it has had photos since it was originally published.



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