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Download The Food of Italy djvu

Download The Food of Italy djvu

by Waverley Root

Author: Waverley Root
Subcategory: Regional & International
Language: English
Publisher: Vintage; Reissue edition (June 2, 1992)
Pages: 768 pages
Category: Cooking
Rating: 4.3
Other formats: mbr azw rtf doc

Waverley Lewis Root (April 15, 1903, in Providence, Rhode Island – October 31, 1982 in Paris) was an American journalist and writer. Root authored the classic The Food of Italy on Italy and its regional cuisines.

Waverley Lewis Root (April 15, 1903, in Providence, Rhode Island – October 31, 1982 in Paris) was an American journalist and writer. Root was born in Providence, Rhode Island, and raised in Fall River, Massachusetts. He obtained his degree from Tufts College in Medford, Mass. Root was a news correspondent for over 30 years; in 1969 he retired from daily journalism

The Food of Italy is the book to get if you're traveling there.

Only 7 left in stock (more on the way). The Food of Italy is the book to get if you're traveling there. Root, who made his living as a foreign correspondent and has written several volumes on his penchant for food, is an excellent guide whose descriptions will convince globetrotters that there's much more to travel than sightseeing.

I originally had this book in 1987 for a class on Historical valued of Food for Penn State. I LOVED the book, but have since lost it to moving with the Navy. One person found this helpful.

The Food of Italy is the book to get if you're traveling there. Definitely a great part of my wine self-education.

Waverley Root was a foreign correspondent in Europe for nearly fifty years, representing the Chicago Tribune, The Washington .

Waverley Root was a foreign correspondent in Europe for nearly fifty years, representing the Chicago Tribune, The Washington Post, Time, and other outlets. He also contributed regularly to The New York Times Magazine, International Herald Tribune, and Gourmet. Among his books are The Food of Italy, The Food of France, Contemporary French Cooking, The Best of Italian Cooking, and Eating in America. Considered one of the major writers on cuisine of his time, Root passed away in 1982. Библиографические данные. Among his books are The Food of Italy, The Food of. Among his books are The Food of Italy, The Food o. ore about Waverley Root.

urn:acs6:foodofitaly00root:pdf:048-1b954f945dbb urn:acs6:foodofitaly00root:epub:36c9b050bdffa urn:oclc:record:1034672548. ark:/13960/t3nw0r27v.

Before getting to the book, I just ask you to say out loud: WAVERLEY ROOT.

First published in the 1970s, it remains a standard-bearer. Before getting to the book, I just ask you to say out loud: WAVERLEY ROOT. What a great name! It sounds like a posh tearoom in Notting Hill or an heirloom turnip grown in Jamie Oliver’s garden. Root originally published The Food of Italy in 1971 as a follow-up to his beloved The Food of France.

The Food of Italy book. To read this book is not just to learn the proper preparation for. Details (if other): Cancel. Thanks for telling us about the problem.

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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.