The Food of Italy: Region by Region by Claudia Roden

Search this book for Recipes »
    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Italian
    • Ingredients: calf livers; chicken livers; butter; rosemary; Marsala wine; Cognac
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Italian
    • Ingredients: olive oil; garlic; anchovies; butter
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Italian; Vegetarian
    • Ingredients: Fontina cheese; milk; egg yolks; white pepper
    show
    • Categories: Appetizers / starters; Italian
    • Ingredients: bell peppers; anchovies; capers; oregano
    show
    • Categories: Egg dishes; Appetizers / starters; Italian; Vegetarian
    • Ingredients: tomatoes; basil; parsley; eggs; store-cupboard ingredients
    show
    • Categories: Appetizers / starters; Italian
    • Ingredients: sweet onions; ground veal; Parmesan cheese; oregano; parsley; tomato paste
    show
    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: sweet onions; pumpkins; amaretti cookies; mostarda di frutta; nutmeg
    show
    • Categories: Appetizers / starters; Italian
    • Ingredients: breadcrumbs; all-purpose flour; variety meats of your choice; vegetables of your choice; oil
    show
    • Categories: Appetizers / starters; Italian
    • Ingredients: beef fillets; lemons; parsley; cornichons; capers
    show
    • Categories: Appetizers / starters; Italian
    • Ingredients: beef tongue; whole cloves; carrots; celery; bay leaves; red bell peppers; anchovies; tomatoes; rosemary; ground cayenne pepper; basil; parsley
    show
    • Categories: Sauces, general; Italian
    • Ingredients: celery; carrots; red bell peppers; tomatoes; anchovies; rosemary; ground cayenne pepper; basil; parsley
    show
    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: white truffles; butter; Parmesan cheese; nutmeg; tagliatelle pasta
    show
    • Categories: Rice dishes; Appetizers / starters; Italian
    • Ingredients: cooked ham; rosemary; Arborio rice; chicken stock; Fontinella cheese; Parmesan cheese
    show
    • Categories: Rice dishes; Appetizers / starters; Italian
    • Ingredients: chicken stock; Arborio rice; Barolo wine; Parmesan cheese
    show
    • Categories: Main course; Italian
    • Ingredients: carrots; celery; onions; tongue; pig feet; beef brisket; whole chicken; veal rump; cotechino sausages
    show
    • Categories: Sauces, general; Italian
    • Ingredients: parsley; mint; anchovies; capers; cornichons; store-cupboard ingredients
    show
    • Categories: Jams, jellies & preserves; Italian
    • Ingredients: red grape juice; pears; apples; ground cinnamon; whole cloves; walnuts
    show
    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: celery; carrots; rosemary; beef bottom round; Barolo wine; nutmeg
    show
    • Categories: Main course; Italian
    • Ingredients: veal kidneys; Cognac; parsley
    show
    • Categories: Main course; Italian
    • Ingredients: chicken livers; pancetta; Marsala wine
    show
    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: whole duck; carrots; celery; dry white wine; Cognac
    show
    • Categories: Main course; Italian
    • Ingredients: pheasant; bacon; carrots; anchovies; celery; celery leaves; Marsala wine; red wine; sage; rosemary; bay leaves; whole cloves; ground cinnamon; juniper berries
    show
    • Categories: Main course; Italian
    • Ingredients: pheasant; sage; rosemary; thyme; celery; carrots; dry white wine; shallots; egg yolks
    show
    • Categories: Main course; Italian
    • Ingredients: quail; white wine; sage; rosemary; bacon; polenta
    show
    • Categories: Main course; Italian
    • Ingredients: carrots; celery; celery leaves; hare; red wine; bay leaves; whole cloves; ground cinnamon; Marsala wine
    show

Notes about this book

  • RobertaMuir on October 14, 2011

    Needs to be linked to ISBN: 9781586420628 Paperback (United States) 1/1/2003

  • RobertaMuir on October 14, 2011

    Needs to be linked to: ISBN: 9780099273257 Paperback (United Kingdom) 11/26/1998

  • mziech on October 14, 2011

    Great basic italian book. Chapters are based on Italian regions. Well researched as always.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0701173610
  • ISBN 13 9780701173616
  • Published Aug 22 2002
  • Format Hardcover
  • Page Count 256
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Imprint Chatto & Windus

Publishers Text

The Food of Italy is an award-winning classic by one of the great food writers of our time - now available in a beautiful new hardback edition. Original, mouthwatering and irresistible, it remains the most authoritative and approachable guide to one of the world's best-loved cuisines - an inspiration to home cooks everywhere as well as to a new generation of chefs in today's best Italian restaurants. Claudia Roden travelled up and down Italy for a year, through every region, taking in city and countryside, to discover the local specialities on their home ground. She visited the kitchens of both professional and private cooks, watching them at work and listening to their stories. From simple and rustic to grand bravura, the recipes she collected and tested represent traditional regional dishes as they are cooked today in Italy, and as they can now be cooked in our own kitchens, with ease and delight. The food of the Italian regions - simple, unaffected but fresh and full of flavour - is the kind of food we all want to cat today.

Made up of over 300 recipes, Claudia Roden's timeless and enchanting book is set aginst a backdrop of the story of Italy and its people - 'a splendid history, geography and cooking lesson rolled into one'.



Other cookbooks by this author