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"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." -- Ruth Rogers and Rose Gray, The River Cafe
"From the Hardcover edition."
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Most Helpful Customer Reviews
24 of 24 people found the following review helpful:
5.0 out of 5 stars
A glorious book that has changed my life,
By A Customer
This review is from: The Food of Italy: Region by Region (Hardcover)
I have always been a keen fan of Italian cookery, but found some of the more trendy modern cookbooks a little too River Cafe, with recipes asking you to buy all manner of obscure ingredients and drizzle them about. Not so this book by Claudia Roden, which I discovered in 2000 as an out of print item in my local library and had out on almost permanent loan. Imagine my delight when it reissued in late 2002.What I loved about this book was the author's real feel for the country. The author spent a year travelling round Italy in 1989 from top to bottom and has themed the book in a regional manner starting with the Piedmont region and gradually working her way down the country to Sicily and Sardinia. In the original edition, it could be a little confusing if you liked to find your recipes by starter or fish / meat etc as the regional theming cut across looking in this way, However, the new edition has a very clear listing early on in this format so that you can easily find recipes by type of food as well as region. Where to start - my personal favourite sections are those which concentrate on the more earthy peasant food of the far South and Sicily. The Vermicelli alla sirucusana on p231 is a gorgeous mix of flavours - aubergine, yellow peppers, olive oil, garlic, anchovies, tomato, olives, capers (important, they must be the ones stored in salt), basil etc. Simple, flavoursome and amazing food. If you have a local market where you can buy fresh produce this book is great. For vegetarians there are plenty of options, with stuffed vegetables taking predecence. Recipes for stuffed mushrooms and peppers are good. Plenty of fresh soups are there for the making as well as vegetable side dishes. The basic recipe for pizza dough and associated tomato sauce makes some of the best pizzas I have ever tasted, whether at home / abroad or in Italian restaurants. You need to buy decent flour and get your oven really hot, but it is well worth it. Meat and fish are well represented, with some exotic recipes such as Wood pigeon with Wine and Herbs, Hare in wine sauce or some great swordfish recipes to try. Puddings have never been anything I get around to when eating Italian, but I would heartily recommend the Torta di Mele (Apple and Nut Cake) from the Trentino region. One of the most delicous cakes I have eaten, though you must be very careful with the quantities. All the obvious dishes are there for anyone wanting an Italian cookbook, usually though not always involving minimum prepation and clean simple flavours. More generally, as well as being a book stuffed full of delicious recipes, this books serves as a brilliant introduction to the history / culture and foods of all the different regions of Italy. I would recommend it to anyone who likes cooking, anyone who likes reading about cooking even if they don't cook much. It is a beautifully researched book with recipes that you instinctively know come from real places in often remote places, and none the worse for not being by a celebrity chef or linked to a TV series. Honestly, this is without a doubt my favourite Italian cookbook, and while it might seem expensive really is not once you start cooking from it.
4 of 4 people found the following review helpful:
5.0 out of 5 stars
A classic cook book every foodie should have.,
By
This review is from: The Food Of Italy (Paperback)
I was shown a copy of this book by a friend at work who new I was on the hunt for pumkin recipies as my allotment provided an abundance this year. She recomended this as it had some tasty pumkin dishes inside and described it as the most authentic source of Italian recipies she had read - and she herself is Italian so that carried some weight. Just a short read and I fell in love with it, not just its recipies but taking Italian cuisine region by region is an education in both culture and history of this facinating country. This must have been a first edition judging by copyright page info, dated 1989 - and I doubted I would find a copy for myself so I photocopied some pages and gave it back. She did not want it out of her shight or risk losing it and I could understand why.Imagine my excitement when I not only found many second hand copies available from Amazon and other sources, but new copies as well reprinted after more than 20 years. For a book to remain in print for so long must indicate it's quality and calling it a classic would be no understatement. Some my bemoan the lack of pictures or illustrations of the dishes described, but this is a book that takes its subject seriously and is to be used to make glorious food, not to rest on a coffee table and rarely see the inside of a kitchen. Clauia Rosen does not only write accurate and interesting recipies, but her introductions to each region, and little descriptions, memories and tips throughout are a delight to read. It baffles me that anyone would let go of a book like this and put it on the second hand market. Move aside Jamie Oliver, this is the real Italy on a plate.
11 of 12 people found the following review helpful:
5.0 out of 5 stars
probably my favourite italian cooking book,
This review is from: The Food of Italy: Region by Region (Hardcover)
I am really fond of Italy and italian food; as I lived there for a year, I had the opportunity to try many italian specialities, and was looking for a book that was both easy to use, concise, and very good, so I am happy that I found this book from Claudia Roden which is really good. All the recipes I tried were exactly what one could expect, and often I was surprised that despite the few ingredients ( the osso bucco for example) the dish is still very tasty. Thanks to this book, I can prepare a very decent lasagne bolognese, a tasty osso buco, a very good foccaccia bread, a nice panna cotta and many more. I am very enthousiastic about this writer and have also bought her book about mediterranean cooking, which is also very genuine. (By the way, I am a real mediterranean, so I should know these things ;-) )
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