The Food of Italy
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The Food of Italy

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Description

Like Elizabeth David, Claudia Roden can write about anything. Whether it's Middle Eastern, Spanish or Italian food, she is the cook to turn to. She is world renowned for her classic books like Arabesque and the Book of Jewish Food. These draw on her Egyptian Jewish roots so it's no wonder Middle Eastern chefs like Ottolenghi are among her biggest fans. But it is interesting to see that Russell Norman of Polpo cites Food of Italy as his favourite cookbook. Polpo is very cool, very modern, very Italian and yet still Claudia Roden's classic is his go-to cookbook. Food of Italy was first published 25 years ago next year. But the recipes are so fresh yet timeless they are hard to date. For this edition she has updated over 30 per cent of the recipes to fit modern tastes with new inclusions like farro salad and burrata. The book is structured by region. So you get the glorious tomato and aubergine dishes of Sicily; the classically Roman dishes like salty meat and fried vegetables, and rich Tuscan stews and soups, and so on. With over 300 short recipes it is an incredible repertoire, and it is completely approachable for home cooks.This fully illustrated edition includes recipe photos as well as local Italy scenes. This is the first time it has had photos since it was originally published.show more

Product details

  • Hardback | 432 pages
  • 199 x 253 x 39mm | 1,466.99g
  • Vintage Publishing
  • SQUARE PEG
  • London, United Kingdom
  • English
  • Illustrated
  • Illustrated edition
  • 022409601X
  • 9780224096010
  • 80,862

About Claudia Roden

Claudia Roden was born and brought up in Cairo, educated in Paris and in 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 food and Mediterranean cookery including The Book of Jewish Food and The Food of Spain.show more

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 "'My favourite cookbook is Claudia Roden's Food of Italy. Her writing is wonderful and she is incredibly thorough. I love this book in particular.'" Russell Norman, Polposhow more

Back cover copy

'My favourite cookbook is Claudia Roden's The Food of Italy. Her writing is wonderful and she is incredibly thorough. I love this book in particular.' RUSSELL NORMAN, POLPO 'The Food of Italy has been the first resource for anyone interested in the subject since it was first published, and is the still the first place I turn.' JACOB KENNEDY, BOCCA DI LUPO 'Claudia Roden's The Food of Italy is one of the most used and loved books on our bookshelf. Her knowledge and understanding of the regions and their food and culture makes this one of the most authentic of all Italian cookbooks.' RUTH ROGERS AND ROSE GRAY, THE RIVER CAFE 'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs.' NIGELLA LAWSONshow more

Review Text

"Claudia’s erudite style remains as compelling as ever"show more

Flap copy

The Food of Italy is an award-winning classic by one of the great food writers of our time. When the book first came out in 1989 it had a huge impact, and it has remained the most authoritative and approachable guide to one of the world's best-loved cuisines, an inspiration to home cooks everywhere, as well as to a new generation of chefs in today's best Italian restaurants. This new anniversary edition was an opportunity for Claudia Roden to update and add many new recipes to the book. To research the book, Claudia Roden travelled up and down Italy through every region, taking in city and countryside to discover the local specialities on their home ground. She spent much time in both restaurant and private kitchens, watching people cook and listening to their stories. Simple and unaffected, mouthwatering and irresistible, Italian food is a combination of country cooking, peasant food and the grand dishes that belonged to the nobility. From rustic to grand bravura the recipes Claudia has collected represent traditional Italian food as it is cooked in Italy today. Made up of 300 recipes, Claudia's enchanting and entertaining book is set against a fascinating backdrop of the story of Italy and its people.show more
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