The Food of Italy

Cover
Vintage Books, 1992 - 750 Seiten
1 Rezension
In this thoroughly comprehensive, utterly captivating culinary guidebook, acclaimed food writer Waverley Root traverses Italy from Lombardy to Sicily, and across 3,000 years of invasions. An exhaustive catalog of the country's gastronomic legacy, The Food of Italy explains the regional delicacies, the traditions, and the history that define the way Italians eat.

From the legally enforced frugality of the Renaissance table to the enduring Saracen luxury of Sicilian desserts, from the lasagna of Bologna to the saltimbocca of Rome, Root explores the secrets and customs of a cuisine so nuanced that even the basic ragu Bolognese has some two hundred variations.

A culinary adventurer who made his mark decades before Anthony Bourdain appeared on the scene, Root shares the stories of an elephant forced to spend the winter of 1551 in the South Tyrol and the dishes named after him, the proper way to bottle Chianti, and the mysteries surrounding the origin of tortellini. Essential reading for travelers--of the armchair and ticketed variety, alike--The Food of Italy, which features decorative maps (that may not be legible for all readers) and illustrations, brings the subtleties of the Italian palate into any home.
 

Was andere dazu sagen - Rezension schreiben

LibraryThing Review

Nutzerbericht  - Cacuzza - LibraryThing

As the introduction states, "Classic" Vollständige Rezension lesen

Inhalt

Etruscans Greeks and Saracens
3
THE DomAIN of THE ETRUSCANS II Tuscany
25
Maps tº 1 Tuscany PAGE 2627
26
Lazio
71
Lazio Umbria and The Marches 7273
72
Umbria i i I
103
The Marches I 24
124
EmiliaRomagna
140
vil Venezia Euganea Venezia Giulia and Venezia
389
Venezia Tridentina
461
Venezia Giulia
476
THE DomAIN of THE GREEKs XIII The Campania 49 I
491
Abruzzi and Molise
515
Abruzzi e Molise 5
517
Apulia
537
Apulia Basilicata and Calabria 538539
538

EmiliaRomagna 142143
142
vil Lombardy
253
Lombardy
255
Piedmont and the Valle dAosta 31 I
311
Piedmont and Valle dAosta 312313
312
Liguria
349
Veneto
387
Basilicata
561
Calabria
570
THE DOMAIN of THE SARACENs xvin Sicily
591
Sicily
593
Sardinia
655
Index
701
Urheberrecht

Andere Ausgaben - Alle anzeigen

Häufige Begriffe und Wortgruppen

Über den Autor (1992)

Waverley Root was a foreign correspondent in Europe for nearly fifty years, representing the Chicago Tribune, The Washington Post, Time, and other outlets. He also contributed regularly to The New York Times Magazine, International Herald Tribune, and Gourmet. Among his books are The Food of Italy, The Food of France, Contemporary French Cooking, The Best of Italian Cooking, and Eating in America. Considered one of the major writers on cuisine of his time, Root passed away in 1982.

Bibliografische Informationen