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The Food of Italy |
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The Food of Italy |
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by: Waverly Root
Dewey Decimal Number: 641.0945 EAN: 9780679738961 ISBN: 0679738967 Label: Vintage Languages: Manufacturer: Vintage Number Of Items: 1 Number Of Pages: 768 Publication Date: June 02, 1992 Publisher: Vintage Release Date: June 02, 1992 Studio: Vintage Editorial Review: Product Description: To read this book is not just to learn the proper preparation for lasagna and risotto, but also to encounter the Medicis, to witness an opulent banquet for two, and to learn the fables surrounding the origin of tortellini. Amazon.com Review: The Food of Italy is the book to get if you're traveling there. You know about the Coliseum, you've heard about the canals of Venice, but what should you order? Waverly Root supplies the answers in this travelogue focusing on the foods of various regions in Italy. Root, who made his living as a foreign correspondent and has written several volumes on his penchant for food, is an excellent guide whose descriptions will convince globetrotters that there's much more to travel than sightseeing. Along with The Food of France, this book won the 1990 James Beard Cookbook Award. Related Items:
Average Rating:
 Rating: - Satisfied CustomerI am pleased to have received the book exactly as listed. The shipment was prompt, and I am pleased. I highly recommend this seller. Thanks. Rating: - Amazing read!The level of detail is fantastic and the Italian trivia in the book is fascinating! I am enjoying reading this book with pen in hand, making stars in the margins so I can reread the good parts. Definitely a great part of my wine self-education. Rating: - JNR in CTA great background read for anyone who wants a better understanding of the origins of "Italian" food. Though now about 35 years old, the book includes solid historical facts about the many cultures that have influenced the cuisine of the Itallian peninsula. Still a classic read for foodies and history buffs alike. Rating:  - Holy Food Trinity.This is a richly descriptive book organized mainly by geography. Cataloging a colorful cook's tour of very diverse regional cuisines. He proves that there is much more to being a traveler, than sightseeing. The differences in geography, history, and culture make up the foundation of a peoples cuisine. From less known wines and dishes to the well cherished ones. What to order and where is all here. The depth of his knowledge of Italian food isn't equal to that he showed in "The Food Of France." Ex: The chapter on Liguria was choppy, and the very chapter titles were not as precise as in the aforementioned title. With France he used names of what the regions main cooking fat was. Here he used the names of historical peoples "Saracens, etc that contributed to the areas cuisines." Still an excellent read.
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