The Roads to Rome

The Roads to Rome
افزودن به بوکمارک اشتراک گذاری 0 دیدگاه کاربران 4 (1)

A Cookbook

مشارکت: عنوان و توضیح کوتاه هر کتاب را ترجمه کنید این ترجمه بعد از تایید با نام شما در سایت نمایش داده خواهد شد.
iran گزارش تخلف

فرمت کتاب

ebook

تاریخ انتشار

2020

نویسنده

Paolo Vitaletti

شابک

9781984822338
  • اطلاعات
  • نقد و بررسی
  • دیدگاه کاربران
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نقد و بررسی

Publisher's Weekly

July 6, 2020
In this lushly photographed cookbook, Wrisley and Vitaletti, who own Italian restaurants in Bangkok, take readers on a delightful culinary tour of Italy. For five years the pair deepened their knowledge of Italian cuisine by feasting north to south along the Appian Way and its arteries, stories of which they share in chapter introductions. They open with a trip to Norcia, near Perugia, which inspires a simple platter of cold cuts (along with sliced porchetta, roasted red peppers, and grilled marinated eggplant), and they end back at their farm outside of Rome with a demanding, sublime preparation of pappardelle in a ragu of pigeon and quail. In between, the duo spends days with a quirky inventor-farmer who lives near Pisa and inspired their creamy, egg-rich carbonara; discover that colatura, an Italian condiment similar to Asian fish sauce, is produced much the same as it was in the 1700s, in the coastal Campania region; and dine on seafood meatballs (minced calamari and white fish) and orecchiette with broccoli rabe from Bari—“the end of the Appian Way.” The result is a tantalizing collection of authentic, rustic Italian recipes.



Library Journal

November 1, 2020

Combining travelog and cookbook, this work follows chefs and restaurateurs Wrisley and Vitaletti as they drive through the regions of Tuscany, Umbria, Abruzzo, Campania, and Puglia in search of iconic food. They meet farmers, chefs, tradespeople, and many nonnas, all working to keep traditional foodways thriving. Recipes are organized by locale; pastas and entr�es predominate, accompanied by appetizers, antipasto, and desserts. Dishes such as beans cooked with ham skin and chicken smothered with peppers are simple and rustic but flavorful and filling. Other recipes, such as cavatelli with lamb ragu, are more time-consuming yet worth the effort. Featured are a combination of meat-based dishes as well as vegetarian options. Gorgeous color photographs of local scenery and townspeople sit alongside black-and-white maps placing each region in context. Stories of local chefs are a bonus. VERDICT A beautiful and delicious journey through the Roman countryside. Recommended for those looking for true Italian country cooking.--Susan Hurst, Miami Univ. Libs., Oxford, OH

Copyright 2020 Library Journal, LLC Used with permission.




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