Tasting Rome

Tasting Rome by Katie Parla

Tasting Rome PDF
✏Book Title : Tasting Rome
✏Author :
✏Publisher : Clarkson Potter
✏Release Date : 2016-03-29
✏Pages : 256 pages
✏ISBN : 9780804187190
Rating: 4.5/5 from 2 users

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✏Tasting Rome Book Summary : 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 ✍ Katie Parla

Tasting Rome PDF
✏Book Title : Tasting Rome
✏Author : Katie Parla
✏Publisher : Clarkson Potter
✏Release Date : 2016-03-29
✏Pages : 256
✏ISBN : 9780804187190
✏Available Language : English, Spanish, And French

GET BOOK

✏Tasting Rome Book Summary : 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 ✍ Katie Parla

Tasting Rome PDF
✏Book Title : Tasting Rome
✏Author : Katie Parla
✏Publisher : Clarkson Potter
✏Release Date : 2016
✏Pages : 256
✏ISBN : 9780804187183
✏Available Language : English, Spanish, And French

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✏Tasting Rome Book Summary : "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 PDF
✏Book Title : Food of the Italian South
✏Author : Katie Parla
✏Publisher : Clarkson Potter
✏Release Date : 2019-03-12
✏Pages : 256
✏ISBN : 9781524760472
✏Available Language : English, Spanish, And French

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✏Food of the Italian South Book Summary : 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 ✍ Ilaria Gozzini Giacosa

A Taste Of Ancient Rome PDF
✏Book Title : A Taste of Ancient Rome
✏Author : Ilaria Gozzini Giacosa
✏Publisher : University of Chicago Press
✏Release Date : 1994-05-02
✏Pages : 248
✏ISBN : 0226290328
✏Available Language : English, Spanish, And French

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✏A Taste of Ancient Rome Book Summary : 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 Of Persia ✍ Naomi Duguid

Taste Of Persia PDF
✏Book Title : Taste of Persia
✏Author : Naomi Duguid
✏Publisher : Artisan Books
✏Release Date : 2016-09-20
✏Pages : 400
✏ISBN : 9781579655488
✏Available Language : English, Spanish, And French

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✏Taste of Persia Book Summary : 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.

📒My Kitchen In Rome ✍ Rachel Roddy

My Kitchen In Rome PDF
✏Book Title : My Kitchen in Rome
✏Author : Rachel Roddy
✏Publisher : Grand Central Life & Style
✏Release Date : 2016-02-02
✏Pages : 384
✏ISBN : 9781455585175
✏Available Language : English, Spanish, And French

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✏My Kitchen in Rome Book Summary : 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.

📒Taste And The Ancient Senses ✍ Kelli C. Rudolph

Taste And The Ancient Senses PDF
✏Book Title : Taste and the Ancient Senses
✏Author : Kelli C. Rudolph
✏Publisher : Routledge
✏Release Date : 2017-07-31
✏Pages : 296
✏ISBN : 9781317515401
✏Available Language : English, Spanish, And French

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✏Taste and the Ancient Senses Book Summary : 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.

Cookery And Dining In Imperial Rome PDF
✏Book Title : Cookery and Dining in Imperial Rome
✏Author : Apicius
✏Publisher : Good Press
✏Release Date : 2019-11-20
✏Pages : 1846
✏ISBN : EAN:4057664190437
✏Available Language : English, Spanish, And French

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✏Cookery and Dining in Imperial Rome Book Summary : "Cookery and Dining in Imperial Rome" by Apicius (translated by Joseph Dommers Vehling). Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.

📒The Roads To Rome ✍ Jarrett Wrisley

The Roads To Rome PDF
✏Book Title : The Roads to Rome
✏Author : Jarrett Wrisley
✏Publisher : Clarkson Potter
✏Release Date : 2020
✏Pages : 336
✏ISBN : 9781984822321
✏Available Language : English, Spanish, And French

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✏The Roads to Rome Book Summary : "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"--

📒Roman Cookery ✍ Mark Grant

Roman Cookery PDF
✏Book Title : Roman Cookery
✏Author : Mark Grant
✏Publisher : Serif
✏Release Date : 2015-05-19
✏Pages : 186
✏ISBN : 9781909150461
✏Available Language : English, Spanish, And French

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✏Roman Cookery Book Summary : 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.