The Food Of Italy

The Food Of Italy

Claudia Roden

Claudia Roden travelled up and down Italy for a 12 months, via each area, taking in urban and geographical region, to find the neighborhood specialities on their domestic floor. She visited the kitchens of either specialist and personal chefs, staring at them at paintings and hearing their tales. From easy and rustic to grand bravura, the recipes she amassed and established signify conventional neighborhood dishes as they're cooked this present day in Italy, and as they could now be cooked in our personal kitchens, conveniently and pleasure. The foodstuff of the Italian areas - uncomplicated, unaffected yet clean and whole of flavour - is the type of meals all of us are looking to devour this present day.

Made up of over three hundred recipes, Claudia Roden's undying and mesmerizing booklet is determined opposed to a backdrop of the tale of Italy and its humans - 'a superb background, geography and cooking lesson rolled into one'.

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