Cover image for The good food of Italy, region by region
The good food of Italy, region by region
Roden, Claudia.
Personal Author:
Uniform Title:
Food of Italy
First edition.
Publication Information:
New York : Knopf : Distributed by Random House, 1990.
Physical Description:
301 pages ; 26 cm
General Note:
Originally published in Great Britain by Chatto & Windus under the title: The food of Italy.

Includes index.
Subject Term:
Format :


Call Number
Material Type
Home Location
Central Library TX723 .R535 1990 Adult Non-Fiction Central Closed Stacks
Clearfield Library TX723 .R535 1990 Adult Non-Fiction Open Shelf

On Order



Based on a highly successful series in the London Sunday Times magazine, this is an illustrated cookbook with 300 superb recipes that also serves as a colorful travel guide to all of Italy's regions. Illustrated.

Author Notes

Author Claudia Roden was raised in Cairo, Egypt, where she was deeply involved in the Jewish traditions of her family.

Roden's recollection of girlhood, The Book of Jewish Food: An Odyssey from Samarkand to New York, won the James Beard Foundation Award for Kitchen Aid Cookbook of the Year. Her other books include Coffee: A Connoisseur's Companion and A Book of Middle Eastern Food.

(Bowker Author Biography)

Reviews 1

Library Journal Review

Roden is the author of several cookbooks on Mediterranean cuisines; her guide to Italian regional cooking grew out of a London Sunday Times series. There are other good cookbooks in this area, but Roden includes a number of unusual dishes and creates as much a travel book as a recipe collection. Lengthy introductions to each region include historical background and discussions of local ingredients, including wines; headnotes provide more details about the provenance of individual recipes. Recommended. BOMC alternate. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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