Full Description
This is a unique celebration of the classic foods and flavors of Rome. From the savory splendor of crisply fried artichokes to the easy indulgence of spaghetti alla carbonara cooked perfectly al dente, the cooking of Rome is every bit as glorious as the city's breathtaking art and architecture. "In a Roman Kitchen" explores the delights of this rich culinary heritage with a spectacular tour of the markets, ingredients, and classic recipes of the Eternal City. Author Jo Bettoja invites readers into her storied kitchen to share over 200 authentic recipes from Roman home kitchens that are sophisticated, yet accessible, like Hazelnut Semifreddo; Artichokes, Fava Beans, and Peas (La Vignarola); and, Spareribs and Sausages with Polenta. With striking halftone photographs of the city taken by top Italian photographer Paolo Destephanis, this book is a delicious ode to the gustatory pleasures of one of the world's best-loved cities.Jo Bettoja (Rome, Italy) ran the world-renowned Lo Scaldavivande cooking school in Rome for over ten years.She is the author of "Southern Italian Cooking: Family Recipes from the Kingdom of the Two Sicilies" and coauthor of "Italian Cooking in the Grand Tradition". Her recipes have been featured in "The New York Times" and in magazines such as "Food & Wine", "Travel & Leisure", "Diversion", "McCalls", and "Town & Country".
Contents
An Appreciation (W. Veltroni); Foreword (M. Batterberry); Acknowledgments; Introduction; Antipasti; Pasta and Rice; Soups; Fish and Other Seafood; Chicken, Beef, Veal, Lamb, Pork and Game; Rome's Mixed Fries: Fritto Misto; Eggs; Vegetables and Salads; Desserts; Index
