Claudia Roden's The Food of Italy: Region by Region by Claudia Roden

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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.

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  • ISBN 10 1586420623
  • ISBN 13 9781586420628
  • Linked ISBNs
  • Published Jan 01 2003
  • Format Paperback
  • Page Count 440
  • Language English
  • Countries United States
  • Publisher Publishers Group West
  • Imprint Publishers Group West

Publishers Text

Containing more than three hundred recipes, Claudia Roden’s timeless and enchanting book is set against a backdrop of the story of Italy and its people and is the most authoritative and approachable guide to one of the world’s best-loved cuisines by one of the great food writers of our time. For an entire year Roden traveled up and down Italy, through every region, taking in city and countryside, to discover the local specialties 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 collected here represent traditional regional dishes as they are cooked today in Italy, and as they can now be cooked with ease and delight in our own kitchens. The Sunday Telegraph has called The Food of Italy, “Excellent . . . a collection of delicious recipes chosen on the basis of strong flavors and ease of preparation.” “A glorious feast of a book, a splendid history, geography and cooking lesson rolled into one,” says the Financial Times.

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