COOKING THE ROMAN WAY : Autjentic Recipes from the Home Cooks and Trattorias of Rome

David Downie

ISBN 10: 0060188928 / ISBN 13: 9780060188924

Published by HarpeCollins, New York, NY, 2002

About this Item

EX-LIB/UNCIRCULATED Copy/No loan pocket. First Edition, First Printing. Text/NEW & Bright. Black boards/NF. DJ/NF, under library mylar. A cookery to tradtional delights of the Eternal City of Rome's home cooking and offerings from Rome's lively, family-run trattorias (cafes, diners &, taverns, all less formal than restorantes). 314 pgs w/color photos w/some 100 recipes. San Francisco-born author David D. Downie (1958 -) is now a Parisian. In between, the move, author, crime novelist, journalist, and food columnist Downie found time to graduate from UC Berkeley, earn a Master's Degree in Italian from Brown Univ, Rhode Island, and work as a translator, interpreter & press officer in Milan. This highly regarded cookery is rich in anecdotes of the names, hidden meanings and origins of Italian foods. Fine copy of a former libray book.

Seller Inventory # 019547

Bibliographic Details

• Title: COOKING THE ROMAN WAY : Autjentic Recipes from the Home Cooks and Trattorias of Rome
• Publisher: HarpeCollins, New York, NY
• Publication Date: 2002
• Language: English
• ISBN 10: 0060188928
• ISBN 13: 9780060188924
• Binding: Hardcover
• Illustrator: Alison Harris (Photographer)
• Edition: First Edition, First Printing
• Condition: Very Good
• Dust Jacket Condition: Near Fine
• Seller catalogs:
  • Cookery, Cookbook, Culinary Arts
  • Social Sciences, Cultural Studies

About this title

Synopsis

Rome is the most beloved city in Italy, if not the world. Rich in culture, art, and charm, the Eternal City is also home to some of the most delicious and accessible cooking in all of Italy. Influenced by both the earthy peasant fare of the surrounding hillsides and the fish from the nearby Mediterranean, Roman food makes the most of local ingredients and simple, age-old techniques. Yet while Italian cookbooks abound, no American book has focused on Romes unique and varied fare. In this beautifully illustrated cookbook, author David Downie and photographer Alison Harris offer a comprehensive collection of more than 125 Roman recipes, exploring the lively, uncomplicated food traditionally served in Roman homes and trattorie. From well-known dishes like Spaghetti Carbonara, to popular snack food like Pizza Bianca, to distinctive specialties like Roast Suckling Lamb, each recipe in Cooking the Roman Way is simple, authentic, and easy to make at home. With four-color photographs of landmarks, markets and food, stories about and profiles of food vendors, entertaining anecdotes, and a food lovers guide to the streets of the city, this book paints a vivid picture of Rome and the food that has sustained it for millennia.

About the Author

David Downie is the author of Enchanted Liguria: A Celebration of the Culture, Lifestyle, and Food of the Italian Riviera. His food and travel articles have appeared in many publications, including Saveur, Departures, and the Los Angeles Times Magazine. He has also published a book of essays in Italian and a thriller in French. He and his wife, Alison Harris, divide their time between Paris and Italy.