Description
Book SynopsisRoden'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.
Trade ReviewTimeless... Completely approachable for home cooks * Daily Telegraph *
So much more than a catch-all Italian cookbook. Claudia's writing puts the romance back into ubiquitous dishes such as panzanella and bolognese, and gives context to classic flavour combinations and techniques we take for granted... It's time to fall back in love with Italian mama food, guided by the mama of cookery writing and food anthropology -- Eve O'Sullivan * Guardian *
Claudia’s erudite style remains as compelling as ever * Waitrose Kitchen *
The writing is peerless, the recipes as meticulous as you would expect from perhaps the planet’s finest food writer * Observer *
‘My favourite cookbook is Claudia Roden’s
Food of Italy. Her writing is wonderful and she is incredibly thorough. I love this book in particular.’ * Russell Norman, Polpo *
