The Food of Italy

A Culinary Guidebook

Waverley Root

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Paperback

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English

Vintage Books
02 June 1992

National & regional cuisine

In this thoroughly comprehensive, utterly captivating culinary guidebook, acclaimed food writer Waverley Root traverses Italy from Lombardy to Sicily, and across 3,000 years of invasions. An exhaustive catalog of the country's gastronomic legacy, The Food of Italy explains the regional delicacies, the traditions, and the history that define the way Italians eat.

From the legally enforced frugality of the Renaissance table to the enduring Saracen luxury of Sicilian desserts, from the lasagna of Bologna to the saltimbocca of Rome, Root explores the secrets and customs of a cuisine so nuanced that even the basic ragu Bolognese has some two hundred variations.

A culinary adventurer who made his mark decades before Anthony Bourdain appeared on the scene, Root shares the stories of an elephant forced to spend the winter of 1551 in the South Tyrol and the dishes named after him, the proper way to bottle Chianti, and the mysteries surrounding the origin of tortellini. Essential reading for travelers-of the armchair and ticketed variety, alike-The Food of Italy, which features decorative maps (that may not be legible for all readers) and illustrations, brings the subtleties of the Italian palate into any home.

By: Waverley Root
Imprint: Vintage Books
Country of Publication: United States
Dimensions: Height: 202mm, Width: 131mm, Spine: 42mm
Weight: 584g
ISBN: 9780679738961
ISBN 10: 0679738967
Pages: 768
Publication Date: 02 June 1992
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Waverley Root was a foreign correspondent in Europe for nearly fifty years, representing theChicago Tribune,TheWashington Post,Time, and other outlets. He also contributed regularly toThe New York Times Magazine,International Herald Tribune, andGourmet. Among his books areThe Food of Italy,The Food of France,Contemporary French Cooking,The Best of Italian Cooking, andEating in America. Considered one of the major writers on cuisine of his time, Root passed away in 1982.

Reviews for The Food of Italy: A Culinary Guidebook

Root has managed to capture not only the essence of the Italian table but also the Italian soul. Newsweek A remarkable book . . . rich in verve and intellect . . . sophisticated and expansive. The Washington Post Book World