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The Food of Italy
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The Food of Italy

4.3 of 5 stars 4.30  ·  rating details  ·  37 ratings  ·  4 reviews
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.
Paperback, 768 pages
Published June 2nd 1992 by Vintage (first published August 12th 1977)
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Reading this is almost as much fun as eating. I got my recipe for mussel soup (Zuppa di cozze) from this guy and I have been making it for years and years. I would love to read this book again but it is stored away back in the States somewhere. I think I also picked up my recipe for tomato sauce from Mr. Root.

I write a lot about the food of Spain and I would love to expand it into a book some day. One thing that I have learned about living in Europe is to respect food. It isn't something just t...more
Patrick O'Connell
My suspicion is that you have to love food and history to love this book. It is a long book and I keep picking it up and putting it down, but never stop enjoying reading it.

We may call it ciappino, but every region of Italy seems to have its own version of fish stew.

Did you know that the Roman Army survived on a diet of Polenta? But then it was made from wheat, not corn.
Jerome Baladad
This book is kinda long read, actually, especially if you're not fond of, nor familiar with technical aspects of cooking. But really, I learned a lot from it (particularly about sausages, hams, cheeses, wines). It's a great introduction to Italian history and culture, more than anything else.
always reading and re-reading. never stopping. never wanting to.
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