The Food of Italy
A Culinary Guidebook
$41.08
- Paperback
768 pages
- Release Date
2 June 1992
Summary
In this thoroughly comprehensive, utterly captivating culinary guidebook, acclaimed food writer Waverley Root traverses Italy from Lombardy to Sicily, and across 3,000 years of invasions. An exhaustive catalog of the country’s gastronomic legacy, The Food of Italy explains the regional delicacies, the traditions, and the history that define the way Italians eat.
From the legally enforced frugality of the Renaissance table to the enduring Saracen luxury of Sicilian desserts, f…
Book Details
| ISBN-13: | 9780679738961 |
|---|---|
| ISBN-10: | 0679738967 |
| Author: | Waverley Root |
| Publisher: | Random House USA Inc |
| Imprint: | Vintage Books |
| Format: | Paperback |
| Number of Pages: | 768 |
| Release Date: | 2 June 1992 |
| Weight: | 613g |
| Dimensions: | 202mm x 131mm x 42mm |
| Series: | Vintage |
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What They're Saying
Critics Review
“Root has managed to capture not only the essence of the Italian table but also the Italian soul.“—Newsweek “A remarkable book … rich in verve and intellect … sophisticated and expansive.” —The Washington Post Book World
About The Author
Waverley Root
Waverley Root was a foreign correspondent in Europe for nearly fifty years, representing the Chicago Tribune, The Washington Post, Time, and other outlets. He also contributed regularly to The New York Times Magazine, International Herald Tribune, and Gourmet. Among his books are The Food of Italy, The Food of France, Contemporary French Cooking, The Best of Italian Cooking, and Eating in America. Considered one of the major writers on cuisine of his time, Root passed away in 1982.
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