From the rear cover
For many years this marvelously evocative book has been essential reading for the traveler wanting to savor the cuisine of Italy as well as to tour its cities and countryside. And it has been equally indispensable for the cook wishing to capture the subtleties of the Italian palate in his or her own kitchen. With great learning and omnivorous curiosity, Waverley Root explores all of the byways of a cuisine so nuanced that event the basic ragu Bolognese has some two hundred variations.
From the jacket flap
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.
Details
- Title The Food of Italy
- Author Waverley Root
- Binding Paperback
- Edition Reissue
- Pages 768
- Volumes 1
- Language ENG
- Publisher Vintage, New York
- Date 1992-06-02
- Illustrated Yes
- Features Illustrated, Index, Maps
- ISBN 9780679738961 / 0679738967
- Weight 1.7 lbs (0.77 kg)
- Dimensions 8.03 x 5.17 x 1.57 in (20.40 x 13.13 x 3.99 cm)
-
Themes
- Cultural Region: Italy
- Ethnic Orientation: Italian
- Library of Congress subjects Cookery, Italian, Wine and wine making - Italy
- Library of Congress Catalog Number 91058071
- Dewey Decimal Code 641.094
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