The Food of Italy

The Food of Italy

Book rating: 03 Paperback

By (author) Claudia Roden

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Hardback $33.07
  • Publisher: VINTAGE
  • Format: Paperback | 448 pages
  • Dimensions: 134mm x 214mm x 38mm | 480g
  • Publication date: 12 December 1998
  • Publication City/Country: London
  • ISBN 10: 009927325X
  • ISBN 13: 9780099273257
  • Illustrations note: halftones
  • Sales rank: 134,298

Product description

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.

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Author information

Claudia Roden was born in Cairo, educated in Paris and London, where she has lived for many years. Widely admired as both a great cook and a fine writer, she has written classic works on Middle Eastern and Mediterranean cookery and, most recently, her award-winning The Book of Jewish Food.

Customer reviews

By a Book Depository customer 10 Dec 2008 3

"Adding my support to all the reviews that have gone before. I had heard of this book as being a must -have for the lover of Italian food, but that it was out of print. Happy to have found it here, because it does live up to it's reputation. Delicious food, simply (and authentically) prepared with the added bonus of food-related information from each of the regions. I've travelled extensively in Italy and must say, this book is spot on!"

Review quote

"Timeless... 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 "A glorious feast of a book, a splendid history, geography and cookery lesson rolled into one" Financial Times