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THE FOOD OF ITALY was written after Claudia Roden spent a year in Italy researching the subject. Regional recipes, country cooking, the bravura of grand dishes; pasta, seafood, rice dishes and authentic Italian desserts; Claudia Roden's encyclopedic knowledge of her subject infuses a rich and stunning book.
Claudia Roden was born and brought up in Cairo. She went to school in Paris and studied art in London where she has lived ever since. Widely admired as both a great cook and a fine writer, she has written classic works on Middle Eastern food and Mediterranean cookery, including The Food of Italy, The Food of Spain, and the award-winning The Book of Jewish Food.
Pressestimmen
"A glorious feast of a book, a splendid history, geography and cookery lesson rolled into one" Financial Times "Claudia Roden's 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" -- Puth Rogers And Rose Gray The River Cafe
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