Tasting Rome by Katie Parla

Tasting Rome
  • Author : Katie Parla
  • Publisher : Clarkson Potter
  • Release Date : 2016-03-29
  • Categories : Cooking
  • ISBN : 9780804187190
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A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book!

Tasting Rome by Katie Parla

Tasting Rome
  • Author : Katie Parla
  • Publisher : Clarkson Potter
  • Release Date : 2016
  • Categories : Cooking
  • ISBN : 9780804187183
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"Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city's culture, history, and geography. Cucina romanais the country's greatest standout. Tasting Romeprovides a complete picture of a place that many love but few know completely. In sharing Rome's celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill showcase its unique character and reveal its truly evolved food culture-a culmination of 2,000 years of history. The recipes here acknowledge the foundations of this cuisine and demonstrate how it has transitioned to the variations found today. They cover the more expected classics (Cacio e Pepe, Pollo alla Romana); the fascinating but largely undocumented Sephardic Jewish cuisine (Polpette Finte, Pizzarelle); the authentic and tasty offal (Guanciale, Insalata di Nervitti); and so much more. Studded with chef features and gorgeous photography highlighting both the food and its hidden city, this book transports readers and immediately inspires them to start cooking the oreally Romano way."

Food of the Italian South by Katie Parla

Food Of The Italian South
  • Author : Katie Parla
  • Publisher : Clarkson Potter
  • Release Date : 2019-03-12
  • Categories : Cooking
  • ISBN : 9781524760472
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85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review) “There's There’s Italian food, and then there's th

A Taste of Ancient Rome by Ilaria Gozzini Giacosa

A Taste Of Ancient Rome
  • Author : Ilaria Gozzini Giacosa
  • Publisher : University of Chicago Press
  • Release Date : 1994-05-02
  • Categories : History
  • ISBN : 0226290328
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From appetizers to desserts, the rustic to the refined, here are more than two hundred recipes from ancient Rome tested and updated for today's tastes. With its intriguing sweet-sour flavor combinations, its lavish use of fresh herbs and fragrant spices, and its base in whole grains and fruits and vegetables, the cuisine of Rome will be a revelation to serious cooks ready to create new dishes in the spirit of an ancient culture.

Taste and the Ancient Senses by Kelli C. Rudolph

Taste And The Ancient Senses
  • Author : Kelli C. Rudolph
  • Publisher : Routledge
  • Release Date : 2017-07-31
  • Categories : History
  • ISBN : 9781317515401
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Olives, bread, meat and wine: it is deceptively easy to evoke ancient Greece and Rome through a few items of food and drink. But how were their tastes different from ours? How did they understand the sense of taste itself, in relation to their own bodies and to other modes of sensory experience? This volume, the first of its kind to explore the ancient sense of taste, draws on the literature, philosophy, history and archaeology of Greco-Roman antiquity to provide answers to these central questions. By surveying and probing the literary and material remains from the Archaic period to late antiquity, contributors investigate the cultural and intellectual development towards attitudes and theories about taste. These specially commissioned chapters also open a window onto ancient thinking about perception and the body. Importantly, these authors go beyond exploring the functional significance of taste to uncover its value and meaning in the actions, thoughts and words of the Greeks and Romans. Taste and the Ancient Senses presents a full range of interpretative approaches to the gustatory sense, and provides an indispensable resource for students and scholars of classical antiquity and sensory studies.

Flour Lab by Adam Leonti

Flour Lab
  • Author : Adam Leonti
  • Publisher : Clarkson Potter
  • Release Date : 2019-09-10
  • Categories : Baking
  • ISBN : 9781524760960
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Adam Leonti started a movement--now with Flour Lab, he puts fresh flour within reach for all home bakers with this informative and authoritative guide on making, baking, and cooking with flour milled from whole grains, which includes 20 tentpole recipes. In Flour Lab, the new definitive book on flour, chef Adam Leonti shows you the best tools and techniques for making flour that is better-tasting and more nutritious than pre-ground flours. He gives expert tips on where to source wheat, how to mill at home, and how to work with different grains. Here, too, he specifically addresses the idiosyncrasies of working with freshly milled flour as opposed to what's found on supermarket shelves. Twenty recipes for breads, pasta, pizza, cakes, and pastries serve as a practical instruction for using fresh flour in a variety of ways. Advance praise for Flour Lab "Bread lovers of all skill levels are sure to find themselves returning to this one time and again. This unique and practical collection of standards stands out."--Publishers Weekly (starred review)

I Heart Rome by Maria Pasquale

I Heart Rome
  • Author : Maria Pasquale
  • Publisher : Rizzoli Publications
  • Release Date : 2017-10-31
  • Categories : Cooking
  • ISBN : 9781925418552
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A love letter to Rome, with beautiful food and location photography, classic recipes, and stories from the heart of the Eternal City. Rome is an open-air museum; it's a modern-day marvel of a city that has seen centuries of emperors, popes, movements, triumphs, and tragedies. It's a city where the present and past sit side by side and interact in a beautiful, yet sometimes complex, kind of way. Rome begs to be uncovered at every turn. Through quirky local stories and glorious pictures, I Heart Rome takes you on an inspiring journey through the Rome that tourists rarely get to see. In a country justifiably famous for its food, Rome boasts its own fascinating and unique cuisine that is intrinsically tied to its history. Influences from Ancient Rome through to more recent events are reflected in the food culture of the Eternal City today. And given the passionate nature of Romans as a people, it's no wonder that dining is taken so seriously. From carbonara recipes to artichoke-frying techniques, just about everything food-related is up for--and causes much--debate in Rome. You too will heart Rome after delving into this book.

Taste of Persia by Naomi Duguid

Taste Of Persia
  • Author : Naomi Duguid
  • Publisher : Artisan Books
  • Release Date : 2016-09-20
  • Categories : Cooking
  • ISBN : 9781579655488
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Winner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal “A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.

Entertaining from Ancient Rome to the Super Bowl An Encyclopedia 2 volumes by Melitta Weiss Adamson

Entertaining From Ancient Rome To The Super Bowl  An Encyclopedia  2 Volumes
  • Author : Melitta Weiss Adamson
  • Publisher : ABC-CLIO
  • Release Date : 2008-10-30
  • Categories : History
  • ISBN : 9780313086892
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From the earliest times, humans have enjoyed dining and entertainment with family and friends, from sharing a simple meal to an extravagant feast for a special celebration. In this two-volume set, entries tell the history of wedding and religious customs, holidays such as Thanksgiving and Christmas, and modern day get togethers such as block parties and Superbowl parties. Providing a worldwide perspective on celebration, entries on topics such as Dim Sum, La Quinceanera Parties, Deepavali, and Juneteenth cover many cultures. In addition, entries on Ancient Rome, Medieval entertaining, and others give an inside view as to what entertaining was like during those times, should readers want to recreate these themes for school projects or club banquets. Whether a student of history or world language class, or an adult planning a theme party, there is something in Entertaining from Ancient Rome to the Super Bowl for everyone.

Lonely Planet Rome by Lonely Planet

Lonely Planet Rome
  • Author : Lonely Planet
  • Publisher : Lonely Planet
  • Release Date : 2019-12-01
  • Categories : Travel
  • ISBN : 9781788686785
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Lonely Planet's Rome is your passport to the most up-to-date advice on what to see and skip, and what hidden discoveries await you. Explore the Renaissance masterpieces at Villa Borghese, experience the awe-inspiring, ancient Colosseum, and walk one of the world's oldest roads- all with your trusted travel companion.

Southern Italian Desserts by Rosetta Costantino

Southern Italian Desserts
  • Author : Rosetta Costantino
  • Publisher :
  • Release Date : 2013
  • Categories : Cooking
  • ISBN : 9781607744023
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Presents a collection of seventy-five recipes for desserts organized by five regions of southern Italy, with a short history of Italian dessert cooking and advice on ingredients and cooking equipment.

Eating Rome by Elizabeth Minchilli

Eating Rome
  • Author : Elizabeth Minchilli
  • Publisher : St. Martin's Griffin
  • Release Date : 2015-04-07
  • Categories : Travel
  • ISBN : 9781250047847
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Elizabeth Minchilli has been eating her way through Rome since she was 12 years old. Eating Rome, based on her popular blog Elizabeth Minchilli in Rome, is her homage to the city that feeds her, literally and figuratively. Her story is a personal, quirky and deliciously entertaining look at some of the city's monuments to food culture. Join her as she takes you on a stroll through her favorite open air markets; stop by the best gelato shops; order plates full of carbonara and finish the day with a brilliant red Negroni. Coffee, pizza, artichokes and grappa are starting points for mouth-watering stories about this ancient city. Illustrated with Minchilli's beautiful full-color photos and enriched with her favorite recipes for Roman classics like vignarola, carciofi alla romana and carbonara, Eating Rome is the book that you want if you are planning your first trip to Rome or if you have been to Rome a dozen times. And even if you just want to spend a few hours armchair traveling, Elizabeth Minchilli is the person you want by your side.

My Kitchen in Rome by Rachel Roddy

My Kitchen In Rome
  • Author : Rachel Roddy
  • Publisher : Grand Central Life & Style
  • Release Date : 2016-02-02
  • Categories : Cooking
  • ISBN : 9781455585175
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When Rachel Roddy visited Rome in 2005 she never intended to stay. But then she happened upon the neighborhood of Testaccio, the wedge-shaped quarter of Rome that centers around the old slaughterhouse and the bustling food market, and fell instantly in love. Thus began an Italian adventure that has turned into a brand new life. My Kitchen in Rome charts a year in Rachel's small Italian kitchen, shopping, cooking, eating, and writing, capturing a uniquely domestic picture of life in this vibrant, charismatic city. Weaving together stories, memories, and recipes for thick bean soups, fresh pastas, braised vegetables, and slow-cooked meats, My Kitchen in Rome captures the spirit of Rachel's beloved blog, Rachel Eats, and offers readers the chance to cook "cucina romana" without leaving the comfort of home.

The Wandering Vine by Nina Caplan

The Wandering Vine
  • Author : Nina Caplan
  • Publisher : Bloomsbury Publishing
  • Release Date : 2018-03-08
  • Categories : Cooking
  • ISBN : 9781472938435
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WINNER OF THE LOUIS ROEDERER INTERNATIONAL WINE BOOK OF THE YEAR AWARD 2018 SHORTLISTED FOR THE FORTNUM AND MASON AWARDS, 2019 LONGLISTED FOR THE BIG BOOK PRIZE 2018 'Wine is alive, ageing and changing, but it's also a triumph over death. These grapes should rot. Instead they ferment. What better magic potion could there be, to convey us to the past?' Impelled by a dual thirst, for wine and for knowledge, Nina Caplan follows the vine into the past, wandering from Champagne's ancient chalk to the mountains of Campania, via the crumbling Roman ruins that flank the river Rhône and the remote slopes of Priorat in Catalonia. She meets people whose character, stubbornness and sometimes, borderline craziness makes their wine great: an intrepid Englishman planting on rabbit-infested Downs, a glamorous eagle-chasing Spaniard and an Italian lawyer obsessed with reviving Falernian, legendary wine of the Romans. In the course of her travels, she drinks a lot and learns a lot: about dead conquerors and living wines, forgotten zealots and – in vino veritas, as Pliny said – about herself. In this lyrical and charming book, Nina Caplan drinks in order to remember and travels in order to understand the meaning of home. This is narrative travel writing at its best.

Food by Paul Freedman

Food
  • Author : Paul Freedman
  • Publisher : Univ of California Press
  • Release Date : 2007
  • Categories : Cooking
  • ISBN : 0520254767
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This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.

Soframiz by Ana Sortun

Soframiz
  • Author : Ana Sortun
  • Publisher : Ten Speed Press
  • Release Date : 2016-10-11
  • Categories : Cooking
  • ISBN : 9781607749196
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A charming collection of 100 recipes from Cambridge's Sofra Bakery and Cafe, showcasing modern Middle Eastern spices and flavors with exotic yet accessible sweet and savory dishes geared toward everyday cooking and entertaining. Ana Sortun and Maura Kilpatrick have traveled extensively throughout Turkey and the Middle East, researching recipes and gaining inspiration for their uber-popular cafe and bakery, Sofra. In their first cookbook together, the two demystify and explore the flavors of this popular region, creating accessible, fun recipes for everyday eating and entertaining. With a primer on essential ingredients and techniques, and recipes such as Morning Buns with Orange Blossom Glaze, Whipped Feta with Sweet and Hot Peppers, Eggplant Manoushe with Labne and Za'atar, and Sesame Caramel Cashews, Soframiz will transport readers to the markets and kitchens of the Middle East.

Florentine by Emiko Davies

Florentine
  • Author : Emiko Davies
  • Publisher : Hardie Grant Publishing
  • Release Date : 2016-03-01
  • Categories : Cooking
  • ISBN : 9781743584071
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In Florentine, Emiko Davis takes us on a stroll through the streets of Florence, past bakeries and pastry shops bustling with espresso sippers, colourful markets, busy trattorias, butchers, hole-in-the-wall wine bars and late-night gelaterias.

She stays true to the most classic recipes and traditions of the Renaissance city – which inspired her to start her eponymous blog five years ago while living in Florence – revealing an unpretentious and unchanging cuisine that tells the unique story of its city, dish by dish.

'Emiko Davies' work is not a casual appreciation of Italian cooking – it is a studied, observant, and celebratory one. To see – and cook – Florence's food traditions through Emiko's recipes, research, and immersive photography is to gain a deeper understanding of the city that you're like to get in years of visits.' – Kristen Miglore, Executive Editor, Food52

Mastering Pasta by Marc Vetri

Mastering Pasta
  • Author : Marc Vetri
  • Publisher :
  • Release Date : 2015
  • Categories : Cooking
  • ISBN : 9781607746072
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Collects directions for making fresh pastas along with recipes for dishes, including asparagus and egg yolk rotolo, doppio ravioli with lamb and polenta, and saffron fusilli with lobster and leeks.

Mourad New Moroccan by Mourad Lahlou

Mourad  New Moroccan
  • Author : Mourad Lahlou
  • Publisher : Artisan Books
  • Release Date : 2016-06-28
  • Categories : Cooking
  • ISBN : 9781579654795
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A soulful chef creates his first masterpiece What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.

Food Wine The Italian Table by The Editors of Food & Wine

Food   Wine The Italian Table
  • Author : The Editors of Food & Wine
  • Publisher : Time Home Entertainment
  • Release Date : 2019-09-27
  • Categories : Antiques & Collectibles
  • ISBN : 9781547850020
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The editors of Food & Wine Magazine present Food & Wine The Italian Table.