Tasting Rome

Tasting Rome
Author: Katie Parla,Kristina Gill
Publsiher: Clarkson Potter
Total Pages: 255
Release: 2016
ISBN 10: 0804187185
ISBN 13: 9780804187183
Language: EN, FR, DE, ES & NL

Tasting Rome Book Review:

"Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine-- mirrors of their culture, history, and geography. But the cucina romana is the country's greatest standout. In [this book], journalist Katie Parla and photographer Kristina Gill capture Rome's unique character and truly evolved food culture--a [culmination] of two thousand years of history"--Amazon.com.

Tasting Rome

Tasting Rome
Author: Katie Parla,Kristina Gill
Publsiher: Clarkson Potter
Total Pages: 256
Release: 2016-03-29
ISBN 10: 0804187193
ISBN 13: 9780804187190
Language: EN, FR, DE, ES & NL

Tasting Rome Book Review:

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!

Food of the Italian South

Food of the Italian South
Author: Katie Parla
Publsiher: Clarkson Potter
Total Pages: 256
Release: 2019-03-12
ISBN 10: 1524760471
ISBN 13: 9781524760472
Language: EN, FR, DE, ES & NL

Food of the Italian South Book Review:

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 there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel

A Taste of Ancient Rome

A Taste of Ancient Rome
Author: Ilaria Gozzini Giacosa
Publsiher: University of Chicago Press
Total Pages: 248
Release: 1994-05-02
ISBN 10: 9780226290324
ISBN 13: 0226290328
Language: EN, FR, DE, ES & NL

A Taste of Ancient Rome Book Review:

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.

Sweeter Off the Vine

Sweeter Off the Vine
Author: Yossy Arefi
Publsiher: Unknown
Total Pages: 256
Release: 2016
ISBN 10: 1607748584
ISBN 13: 9781607748588
Language: EN, FR, DE, ES & NL

Sweeter Off the Vine Book Review:

"A cozy collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats that cherishes the fruit of every season. In this visually stunning collection of flavor-forward recipes, summer's wild raspberries become Raspberry Pink Peppercorn Sorbet, ruby red rhubarb is roasted to adorn a pavlova, juicy apricots and berries are baked into galettes with saffron sugar, and winter's bright citrus shine in Blood Orange Donuts and Tangerine Cream Pie. The recipes celebrate what's fresh and vibrant any time of year by enhancing fruits' enticing sweetness with bold flavors like rose and orange flower water from the author's native Iran or whole-grain flours like rye and spelt. Each recipe is photographed--in addition to fruit in the field, on the vine, and at farm stands and the market--in Arefi's signature moody, earthy style"--

My Kitchen in Rome

My Kitchen in Rome
Author: Rachel Roddy
Publsiher: Grand Central Life & Style
Total Pages: 384
Release: 2016-02-02
ISBN 10: 1455585173
ISBN 13: 9781455585175
Language: EN, FR, DE, ES & NL

My Kitchen in Rome Book Review:

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.

Florentine

Florentine
Author: Emiko Davies
Publsiher: Hardie Grant Publishing
Total Pages: 256
Release: 2016-03-01
ISBN 10: 1743584075
ISBN 13: 9781743584071
Language: EN, FR, DE, ES & NL

Florentine Book Review:

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

Flour Lab

Flour Lab
Author: Adam Leonti,Katie Parla
Publsiher: Clarkson Potter
Total Pages: 256
Release: 2019-09-10
ISBN 10: 152476096X
ISBN 13: 9781524760960
Language: EN, FR, DE, ES & NL

Flour Lab Book Review:

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)

Eating Rome

Eating Rome
Author: Elizabeth Minchilli
Publsiher: St. Martin's Griffin
Total Pages: 256
Release: 2015-04-07
ISBN 10: 1250047846
ISBN 13: 9781250047847
Language: EN, FR, DE, ES & NL

Eating Rome Book Review:

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.

Southern Italian Desserts

Southern Italian Desserts
Author: Rosetta Costantino,Jennie Schacht
Publsiher: Unknown
Total Pages: 211
Release: 2013
ISBN 10: 1607744023
ISBN 13: 9781607744023
Language: EN, FR, DE, ES & NL

Southern Italian Desserts Book Review:

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.

Roman Cookery

Roman Cookery
Author: Mark Grant
Publsiher: Serif
Total Pages: 186
Release: 2015-05-19
ISBN 10: 1909150460
ISBN 13: 9781909150461
Language: EN, FR, DE, ES & NL

Roman Cookery Book Review:

Roman Cookery unveils one of Europe's last great culinary secrets – the food eaten by the ordinary people of ancient Rome. Based on olive oil, fish and fresh vegetables, it was the origin of of the Mediterranean diet as we know it today and, in particular, of classic Italian cooking. Mark Grant, researcher extraordinaire, has unearthed everyday recipes like Tuna Wrapped in Vine Leaves, Olive Oil Bread Flavoured with Cheese, and Honeyed Quinces. Like an archaeologist uncovering a kitchen at Pompeii, he reveals treasures such as Ham in Red Wine and Fennel Sauce, Honey and Sesame Pizza, and Walnut and Fig Cakes. The Romans were great lovers of herbs, and Roman Cookery offers a delicious array of herb sauces and purées, originally made with a pestle and mortar, but here adapted, like all these dishes, to be made with modern kitchen equipment. This revised and expanded edition includes previously unknown recipes, allowing the reader to savour more than a hundred simple but refined dishes that were first enjoyed more than two millennia ago.

Taste and the Ancient Senses

Taste and the Ancient Senses
Author: Kelli C. Rudolph
Publsiher: Routledge
Total Pages: 296
Release: 2017-07-31
ISBN 10: 1317515404
ISBN 13: 9781317515401
Language: EN, FR, DE, ES & NL

Taste and the Ancient Senses Book Review:

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.

The Roads to Rome

The Roads to Rome
Author: Jarrett Wrisley,Paolo Vitaletti
Publsiher: Clarkson Potter
Total Pages: 336
Release: 2020
ISBN 10: 1984822322
ISBN 13: 9781984822321
Language: EN, FR, DE, ES & NL

The Roads to Rome Book Review:

"A visually stunning, culturally rich story of discovering Roman cuisine via the trade routes that lead to the great city. Writer and restaurateur Jarrett Wrisley fell in love with the food of Rome when he went there with his chef and business partner, Paolo Vitaletti, ate Paolo's mother's Roman cooking, and decided they would open the most authentic Roman restaurant they could. However, during his stay, he found more questions than answers about what Roman cuisine really was, and realized that the food of Rome was never solely from or of Rome, but the product of the trade routes that came in from neighboring regions of Italy. Thus, The Roads to Rome: a cookbook written and researched in the culinary-anthropology tradition of Fuchsia Dunlop and Claudia Rodin; a beautifully written journey that traces the origins of Rome's most iconic flavors, ingredients, and dishes; a chance to meet the Norcian butchers, Campanian fishermen, and other artisans who feed this city's cuisine; and a journey to see how history and culture come to the plate"--

The Artful Baker

The Artful Baker
Author: Cenk Sonmezsoy
Publsiher: Abrams
Total Pages: 384
Release: 2017-10-17
ISBN 10: 1683351029
ISBN 13: 9781683351023
Language: EN, FR, DE, ES & NL

The Artful Baker Book Review:

A collection of more than 100 extraordinary desserts—all with photos and meticulous instructions—by Cenk Sönmezsoy, creator of the internationally acclaimed blog Cafe Fernando. Written, styled, photographed, and designed by Cenk Sönmezsoy, The Artful Baker shares the inspiring story of a passionate home baker, beginning with his years after graduate school in San Francisco and showcasing the fruits of a baking obsession he cultivated after returning home to Istanbul. Sönmezsoy’s stories and uniquely styled images, together with his original creations and fresh take on traditional recipes, offer a thoughtful and emotional window into the life of this luminary artist. The Artful Baker is comprised of almost entirely new content, with a few updated versions of readers’ favorites from his blog, such as Brownie Wears Lace, his signature brownies topped with blond chocolate ganache and bittersweet chocolate lace (originally commissioned by Dolce & Gabbana and awarded “Best Original Baking and Desserts Recipe” by Saveur magazine); Raspberry Jewel Pluot Galette, a recipe inspired by Chez Panisse’s 40th year anniversary celebrations; and Devil Wears Chocolate, his magnificent devil’s food cake that graces the cover of the book. Each chapter highlights a variety of indulgences, from cookies to cakes and tarts to ice creams, including recipes like Pistachio and Matcha Sablés; Tahini and Leblebi (double-roasted chickpeas) Swirl Brownies; Sakura Madeleines; Sourdough Simit, the beloved ring-shaped Turkish bread beaded with sesame seeds; Isabella Grape and Kefir Ice Cream; Pomegranate Jam; and Blanche, a berry tart named after the Golden Girl Blanche Devereaux. Every recipe in The Artful Baker has gone through a meticulous development phase, tested by an army of home bakers having varying levels of skill, equipment, and access to ingredients, and revised to ensure that they will work flawlessly in any kitchen. Measurements of ingredients are provided in both volume and weight (grams). Where a volume measurement isn’t useful, weight measurements are provided in both ounces and grams.

Made in Quebec

Made in Quebec
Author: Julian Armstrong
Publsiher: Harper Collins
Total Pages: 416
Release: 2014-10-14
ISBN 10: 1443425338
ISBN 13: 9781443425339
Language: EN, FR, DE, ES & NL

Made in Quebec Book Review:

Canada’s culinary treasure revealed in recipes, stories and photographs Canada has a culinary treasure in Quebec, one that is not perhaps as celebrated as it could be, at least outside of that distinct and gloriously food-obsessed region. Julian Armstrong, longtime food writer for The Montreal Gazette, has spent her career eating, cooking, thinking and writing about Quebecois food. Quebec, A Cookbook is the result of those years of delicious effort. Quebec has a cuisine firmly based on French foundations, but blended and enriched over the years by the cooking styles of a variety of immigrant groups, initially British and American, more recently Italian, Greek, Middle Eastern and Asian. More than in any other province or region in Canada, people in Quebec are passionate and knowledgeable about their food. The restaurant scene is robust, not just in Montreal and Quebec City—you can go to just about any small town in La belle province and have a splendid meal. Farmers, purveyors, chefs, casual and dedicated home cooks all are poised in every season to produce or procure the perfect, seasonal ingredient; not for them the out-of-season asparagus from Chile. Quebec is where you can truly experience what food tasted like before the industrial food complex. Here unpasteurized milk and cheese is commonplace; indeed there is a herd of cattle descended from cows brought from France by Samuel de Champlain producing dairy just for this purpose. Imagine that in Ontario! Of course, Quebec is big news in the global foodie world these days, with Martin Picard (Au Pied de Cochon), Dave Macmillan and Fred Morin (The Art of Living According to Joe Beef), and even our own Chuck Hughes showing off the joys of dining in this great province. But there is much more still to discover about Quebec, from restaurateurs certainly, but also from farmers, foragers, artisanal cheese and bread makers, home cooks, and so many more. These people, their stories and recipes, will make up the bulk of Quebec: a Cookbook. It is high time for a comprehensive celebration of Quebecois cuisine.

Small Plates and Sweet Treats

Small Plates and Sweet Treats
Author: Aran Goyoaga
Publsiher: Little, Brown
Total Pages: 288
Release: 2012-10-23
ISBN 10: 0316215732
ISBN 13: 9780316215732
Language: EN, FR, DE, ES & NL

Small Plates and Sweet Treats Book Review:

Trained pastry chef, blogger, and mother of two Aran Goyoaga turned to gluten-free cooking when she and her children were diagnosed with gluten intolerance. Combining the flavors of her childhood in Bilbao, Spain, with unique artistry and the informal elegance of small-plate dining, Aran has sacrificed nothing. Dishes range from soups and salads to savory tarts and stews to her signature desserts. With delicate, flavorful, and naturally gluten-free recipes arranged by season, and the author's gorgeously sun-filled food photography throughout, Small Plates and Sweet Treats will bring the magic of Aran's home to yours. Fans of Cannelle et Vanille, those with gluten allergies, and cookbook enthusiasts looking for something new and special will all be attracted to this breathtaking book.

Mouthfeel

Mouthfeel
Author: Ole Mouritsen,Klavs Styrbæk
Publsiher: Columbia University Press
Total Pages: 416
Release: 2017-02-21
ISBN 10: 0231543247
ISBN 13: 9780231543248
Language: EN, FR, DE, ES & NL

Mouthfeel Book Review:

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.

From Rome with Love Escape the winter blues with the perfect feel good romance

From Rome with Love  Escape the winter blues with the perfect feel good romance
Author: Jules Wake
Publsiher: HarperCollins UK
Total Pages: 332
Release: 2017-01-13
ISBN 10: 0008221944
ISBN 13: 9780008221942
Language: EN, FR, DE, ES & NL

From Rome with Love Escape the winter blues with the perfect feel good romance Book Review:

‘Charming...romance, wit and a fabulous “all is lost” moment’ Sue Moorcroft, bestselling author of The Christmas Promise If you can’t stand the heat...

I Heart Rome

I Heart Rome
Author: Maria Pasquale
Publsiher: Rizzoli Publications
Total Pages: 264
Release: 2017-10-31
ISBN 10: 1925418553
ISBN 13: 9781925418552
Language: EN, FR, DE, ES & NL

I Heart Rome Book Review:

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.

Word Sightings

Word Sightings
Author: Sarah Riggs
Publsiher: Psychology Press
Total Pages: 134
Release: 2002
ISBN 10: 9780415938594
ISBN 13: 0415938597
Language: EN, FR, DE, ES & NL

Word Sightings Book Review:

First Published in 2002. Routledge is an imprint of Taylor & Francis, an informa company.