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The Cooking of Italy (Foods of the World) by Waverley Root and Time-Life Books

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Notes about this book

  • Eat Your Books

    The recipes EYB has indexed are from the companion spiral-bound Recipes booklet, some of which do not appear in the main hardcover book.

  • jumali on November 13, 2011

    My family has been using this recipe for over 30 years. Never fails.

Notes about Recipes in this book

  • Spaghetti with eggs and bacon sauce (Spaghetti alla carbonara)

    • XXOOL on January 08, 2018

      Save some of the pasta water and use it to loosen the sauce and noodles at the end if needed.

  • Stuffed zucchini baked in tomato sauce (Zucchini ripieni)

    • okcook on August 03, 2015

      This was very nice. The tomato sauce really made the dish flavourful and moist.

  • Baked red mullet with black olives and capers (Triglie alla Calabrese)

    • wester on December 12, 2011

      The Dutch version translates this fish wrongly as "Poon" (gurnard). It should be "Rode mul". Red mullet (or possibly goatfish) is the right translation of the Italian.

  • Boned chicken breasts with prosciutto and cheese (Petti di pollo alla Bolognese)

    • twoyolks on October 25, 2017

      This was pretty simple to make but was really good if a bit rich. The prosciutto and cheese go really well with the chicken. Because the cheese and prosciutto are rather salty, only lightly season the chicken breast. I'd also consider deglazing the pan the chicken was browned in and pouring that over the chicken prior to baking instead of using chicken stock.

    • lhudson on February 20, 2017

      Simple but so very good.

  • Sautéed veal scallops with Marsala sauce (Scaloppine al Marsala)

    • okcook on August 13, 2015

      So simple yet so flavourful. This would make an excellent dish for company because it take no time to make.

  • Meatballs (Polpette alla casalinga)

    • okcook on August 17, 2018

      This is an excellent recipe. I used my Kitchen Aid paddle attachment to knead the mixture into a 'fluffy' consistency asked for in the recipe. Fry a bit of mixture to test for seasoning before forming the balls. Made each meatball at 2 tablespoons which resulted in the perfect size. I used the frying method recommended in the recipe. I did re-roll the meatballs from the fridge before frying so they were round which made for easy rolling around in the pan. Eight minutes at a medium high heat resulted in perfectly folded meatballs (165F)

    • okcook on August 18, 2018

      Correction to above....perfectly cooked meatballs.

  • Pork chops braised in white wine (Costolette di maiale alla Modenese)

    • twoyolks on February 24, 2018

      I liked the sauce that went with the pork chops but the pork chops themselves were dry and overcooked.

    • Rinshin on January 09, 2015

      One of my favorite pork chop recipes and it's one of the first I made when I started cooking. It's also the first recipe I made for my husband when we were dating. The recipe is easy, but the pork chops really shine in this recipe with wonderful aroma of herbs, wine, savory taste. Great recipe for weeknight dinner.

    • lhudson on December 03, 2016

      Had some pork chops in the freezer and this recipe was perfect for them. I even has all the other ingredients on hand. Great flavor and very moist.

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  • ISBN 10 0809400308
  • ISBN 13 9780809400300
  • Linked ISBNs
  • Published Dec 01 1968
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Time-Life Books
  • Imprint Time-Life Books

Publishers Text

Foods of the World was a popular series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the early 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang.

Each volume came in two parts -- the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book. The individual volumes remain collector's items and are widely available on the secondhand market.



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