Claudia Roden travelled up and down Italy for a year, through every region, taking in city and countryside, to discover the local specialities on their home ground. She visited the kitchens of both professional and private cooks, watching them at work and listening to their stories. From simple and rustic to grand bravura, the recipes she collected and tested represent traditional regional dishes as they are cooked today in Italy, and as they can now be cooked in our own kitchens, with ease and delight.

The food of the Italian regions – simple, unaffected but frest and full of flavour – is the kind of food we all want to eat today. Made up of over 300 recipes, Claudia Rodens timeless and enchanting book is set against a backdrop of the story of Italy and its people – a splendid history, geography and cooking lesson rolled into one.

A glorious feast of a book, a splendid history, geography and cookery lesson rolled into one. – Financial Times Claudia Rodens Food of Italy is one of the most used and loved books on our book shelf. 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

An award–winning culinary classic by one of the great food writers of our time. Original, mouth–watering and irresistible, The Food of Italy remains the most authoritative and approachable guide to one of the worlds favourite cuisines –– an inspiration to home cooks everywhere as well as to a new generation of chefs in todays best Italian restaurants. Containing more than 300 recipes, this timeless and enchanting book is set against a backdrop of the story of Italy and its people.

Author:

Claudia Roden

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ISBN:

9780701173616

Publish Date:

9/2002

Pages:

256

Publisher:

Chatto & Windus

Format:

Paperback

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