Product Description
by Waverley Root (Author)
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, from the lasagna of Bologna to the saltimbocca of Rome, Root explores the secrets and customs of a cuisine so nuanced that even the basic ragu Bolognese has some two hundred variations. A culinary adventurer who made his mark decades before Anthony Bourdain appeared on the scene, Root shares the stories of an elephant forced to spend the winter of 1551 in the South Tyrol and the dishes named after him, the proper way to bottle Chianti, and the mysteries surrounding the origin of tortellini. Essential reading for travelers--of the armchair and ticketed variety, alike--The Food of Italy, which features decorative maps (that may not be legible for all readers) and illustrations, brings the subtleties of the Italian palate into any home.Front Jacket
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.
Back Jacket
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.
Author Biography
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.
