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Eating in Italy: A Traveler's Guide to the Hidden Gastronomic Pleasures of Northern Italy |
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Eating in Italy: A Traveler's Guide to the Hidden Gastronomic Pleasures of Northern Italy |
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Dewey Decimal Number: 641.5945 EAN: 9780688146146 Edition: Rev Upd ISBN: 0688146147 Label: William Morrow Cookbooks Languages: Manufacturer: William Morrow Cookbooks Number Of Items: 1 Number Of Pages: 416 Publication Date: March 04, 1998 Publisher: William Morrow Cookbooks Release Date: February 18, 1998 Studio: William Morrow Cookbooks Editorial Review: Product Description: Faith Heller Willinger has the unique advantage of being an American with an insider's knowledge of the culinary mysteries of Italy and a profound love for all of them. Drawn from her extensive knowledge and expertise Eating in Italy is a gastronomic tour of the regions that comprise the northern half of the country. The finest restaurants in Florence, the best chocolate anywhere, the chic kitchenware shops in Milan, outdoor markets in towns not on any tourist's map, elegant and affordable hotels in Venice, picnic spots in the countryside -- there's information for every traveler, armchair or otherwise, who wants to experience the authentic flavor of northern Italy. Here is the Italian table for the adventurous and sophisticated, including every food-related situation, ritual, and tradition, from weather to waiters, climate to Chianti. Amazon.com Review: Grab this book and your forchetta (fork) and head to Italy for a tantalizing tour of tastes. Faith Heller Willinger is an American living in Italy who has devoted her taste buds to sampling and reporting on the best Italian kitchens have to offer. If you think Italian food equals pizza and spaghetti, the variety of offerings found in the 11 northern regions explored in this book will astound you. Each regional section begins with helpful explanations of Italian dishes from local menus. Next, the wine and food specialties are temptingly presented with interesting tidbits about production methods and historical origins. For example, grissini, yard-long breadsticks of the Piemonte region, were first made in 1668, when "the Savoia court doctor, Don Baldo Pecchio, had the court baker whip up some crunchy, thin and easily digestible breadsticks for the sickly Prince Vittorio Amadeo II, who suffered from 'intestinal fevers.'" Each section is finished off with a listing of restaurants and inns, organized by city. If you aren't sated yet, Eating in Italy also provides gelato flavors, a key to Italian opening and closing hours, types of pasta, wine terminology, and a food glossary. Related Items:
Average Rating:
 Rating:  - ok bookI have this book and didn't find it terribly interesting. When I went to Italy, I didn't stay in the north, maybe thats why I didn't find it so useful. Rating: - Eating in ItalyVery good for its age, but beware of this 1998 edition. We just spent 3 weeks in Tuscany, Umbria, Verona and Bologna. Many of the establishments named have closed or moved. But those businesses written about and yet enduring are terrific. Rating:  - Great Guide, But Out of DateThis is a most excellent guide to the food of northern Italy, maybe the ONLY comprehensive guide in English to that vast and delectable region. It covers a huge range of cuisines from the rustic simplicty of Tuscany to the highly inflected Franco-Savoyard provincial foods of the Val d'Aosta. It gives special attention to the rich traditions of Emiglia-Romagna, especially Bologna. It also does a fine job of sampling the gamut of local offerings, from simple but excellent family kitchens to the greatest restaurants. Unfortunately, the book is out of date. Last updated in 1998, I have found that maybe one third of its listings are now defunct, and many more can no longer be reached at the phone/fax numbers listed. I am currently planning a trip to Arezzo, Pisa, Assisi, Bologna, and Modena, and many of the restaurants I wanted to visit no longer exist. Still, the larger, more established restaurants and the older more established family kitchens tend to have the same contact information that they did eight years ago. Please join with me in encouraging the author and publisher to revise and reissue this great guide. I'd love to see it as a supplement to the Fodor's Italy guide, which is generally excellent but provides only cursory coverage of food. Please note that my rating is somewhat arbitrary given that the book has become largely obsolete. Rating:  - Would not go to Italy without Faith's latest book!This was our second trip to Italy using Faith's guide to help us find local markets. We were invited to prepare a celebration dinner at a villa for family/friends in Tuscany. We were able to locate all the special ingredients we needed for the feast which lasted 6 hours and ended with a standing ovation. It was a dream come true. Before and after the week at the villa, we traveled in Italy, also relying on Faith's excellent recommendations. She reports that she is currently writing a book for Southern Italy. You can bet we will plan a return visit when it becomes available. Faith has foodie tours of Florence and offers small cooking classes, as well. Check out her website.
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