|
 |
|
|
|
| |
"Cooking the Roman
Way captures the ethereal essence of great Roman cooking that one
could never learn by just eating there. The extensive research definitely
pays off in guanciale and puntarella with these simple, beautiful
and definitely authentic recipes. This is without a doubt the indispensable
tome of Eternal City cooking." |
|
Mario Batali
Chef-Owner, Babbo, Lupa, and
Esca restaurants in New York. |
|
|
|
|
| |
"This is the book I've been waiting
for. Who can resist the fascinations of Rome: its history and culture
and of course its remarkable food. Bravo David and bravo again for
such a lively and delicious gift to us all." |
|
|
Carol Field
Author of The Italian Baker,
Celebrating Italy, and In
Nonna's Kitchen |
|
|
|
| |
 |
| |
 |
|
|
Italian food recipes
Cooking the roman way is an italian cookbook containing authentic italian recipes, authentic italian food recipes, italian recipe, roman food, roman recipes, online cook book, italian recipes, sapgetti sauce recipe, pasta recipe, roman recipes, italian bread recipe, italian food recipes, pasta salad recipes, spaghetti recipe, italian cookie recipe, italian bread recipe, spagetti sauce recipe
authentic italian recipes
Cooking the roman way is an italian cookbook containing authentic italian recipes, authentic italian food recipes, italian recipe, roman food, roman recipes, online cook book, italian recipes, sapgetti sauce recipe, pasta recipe, roman recipes, italian bread recipe, italian food recipes, pasta salad recipes, spaghetti recipe, italian cookie recipe, italian bread recipe, spagetti sauce recipe authentic italian recipe authentic italian recipe roman recipes roman recipe authentic roman cooking italian recipe cooking cooking roman roman recipe cookbook italian recipe cookbook italian recipes cookbook italian cookbook
| |
 |
|
Easy
to make, good for you, gutsy, flavorful and fun to eat -- that's
my one-line definition of Roman food today.
Cooking the Roman Way is the first major cookbook on Rome to be
published in the United States in decades. It brings you the luscious
food and rich culinary culture of the Eternal City, a continuum
spanning centuries that's fresher today than ever.
There
are over 100 authentic recipes in Cooking the Roman Way. What my
wife Alison and I wanted to do was share with you the secrets of
our Roman friends: home cooks, bakers, pastry-makers, fish mongers,
butchers, green grocers and cooks at homey, family-run places, plus
a famous chef or two.
|
|
|
|
|
| |
Some
of the classics of Italian cooking come from Rome and the Latium region
surrounding the city: bruschetta, spaghetti alla carbonara, bucatini
all'amatriciana, fettuccine Alfredo, saltimbocca, crostata trellis-crust
pie, tartufo chocolate ice cream and zabaglione. Cooking the Roman
Way gives you the authentic, authoritative version of each of these
classics from the source. Alfredo Di Lelio III showed us how he makes
his to-die-for fettuccine. Eugenio Velardi at La Matricianella taught
us his version of amatriciana, the house specialty. Nando Ciampini
of the Tre Scalini made tartufo ice cream with us, and we bring you
his family's wonderful recipe.
But
Cooking the Roman Way is also about discovering taste sensations new
to many readers. We entice you to try stuffed zucchini flowers fried
golden in olive oil, artichokes braised alla romana or fried alla
giudia, puntarella chicory salad with anchovy dressing, cheese-stuffed
sweet pepper rolls, rosemary-perfumed roast suckling lamb, garlicky
gratin of sole, hazelnut brutte ma buone meringues, Roman-Jewish ricotta
cake, frozen fresh fruit cremolato and more. Once you've read Cooking
the Roman Way we hope you'll love Rome and its food as much as we
do. Buon appetito!
|
|
 |
|
|
| |
|
