The Food of Italy

The Food of Italy Region by Region

Illustrated

Hardback (20 Mar 2014)

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Synopsis

'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs' Nigella Lawson

A fully illustrated updated edition of Claudia Roden's masterpiece cookbook including over 300 delicious recipes and gorgeous full colour photography of local Italian scenery.


The Food of Italy was written after Claudia Roden spent a year in Italy researching the subject. Regional recipes, country cooking, the bravura of grand dishes; pasta, seafood, rice dishes and authentic Italian desserts; Claudia Roden's encyclopedic knowledge of her subject infuses a rich and stunning book.


The Food of Italy was first published in 1989. But the recipes are fresh yet timeless. For this edition Claudia has updated over 30% of the recipes to fit modern tastes, with new inclusions like farro salad and burrata.


The book is structured by region. So you get the glorious tomato and aubergine dishes of Sicily; the classically Roman dishes like salty meat and fried vegetables, and rich Tuscan stews and soups. Featuring an incredible repertoire, The Food of Italy is completely approachable for home cooks.

Book information

ISBN: 9780224096010
Publisher: Random House
Imprint: Square Peg
Pub date:
Edition: Illustrated
DEWEY: 641.5945
DEWEY edition: 23
Language: English
Number of pages: 432
Weight: 1442g
Height: 251mm
Width: 197mm
Spine width: 39mm