Cooking the Roman Way

Cooking the Roman Way

Authentic Recipes From the Home Cooks and Trattorias of Rome

Book - 2002
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Baker & Taylor
A culinary tour of Rome offers more than one hundred recipes from the Eternal City, as well as information on subjects as diverse as Easter picnicking rites and Rome's coffee culture.

HARPERCOLL

Rome is the most beloved city in Italy, if not the world. Rich in culture, art, and charm, the Eternal City is also home to some of the most delicious and accessible cooking in all of Italy. Influenced by both the earthy peasant fare of the surrounding hillsides and the fish from the nearby Mediterranean, Roman food makes the most of local ingredients and simple, age-old techniques. Yet while Italian cookbooks abound, no American book has focused on Romes unique and varied fare. In this beautifully illustrated cookbook, author David Downie and photographer Alison Harris offer a comprehensive collection of more than 125 Roman recipes, exploring the lively, uncomplicated food traditionally served in Roman homes and trattorie. From well-known dishes like Spaghetti Carbonara, to popular snack food like Pizza Bianca, to distinctive specialties like Roast Suckling Lamb, each recipe in Cooking the Roman Way is simple, authentic, and easy to make at home. With four-color photographs of landmarks, markets and food, stories about and profiles of food vendors, entertaining anecdotes, and a food lovers guide to the streets of the city, this book paints a vivid picture of Rome and the food that has sustained it for millennia.

Publisher: New York : Harper Collins, 2002
ISBN: 9780060188924
0060188928
Branch Call Number: 641.59456 D7591c 2002
Characteristics: xxii, 314 p. ill. (some col.) ; 24 cm

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