“Cooking the Roman Way: Authentic Recipes from the Home Cooks and Trattorias of Rome” got some pretty nice reviews when it came out. Publishers Weekly gave it a red star (only 5 percent of reviewed books get one) and called it a “wonderfully complete culinary tour of the Eternal City.”
Library Journal raved that “Of course, there are regional cookbooks that include the city and its environs, and dishes alla romana appear in many other Italian cookbooks, but none has explored Roman food in such passionate detail… Highly recommended.” And the San Francisco Chronicle, Chicago Tribune, Seattle Post-Intelligencer and Boston Globe all put it on their top-10 cookbook lists.
So I’m thrilled to announce that Cooking the Roman Way is back — in ebook format (click to see). The hardback edition is still available, and this new edition may bring the book welcome attention from a new generation of readers.
Here are two shots from the inside. One shows a waiter at Da Gino, our favorite trattoria in Rome.
The other shows very rustic, very delicious homemade Roman ravioli. Yes, I did make them myself. Both photos are of course by Alison Harris (copyright). The book is lavishly illustrated with her photos.
For those of you who already have a copy of Cooking the Roman Way, I can recommend the natural companion volume, my Food Wine Rome guide to gourmet specialty food and wine shops, plus restaurants, in Rome. It has a big glossary, and dozens of boxed sidebars with city lore and historical tidbits. Here’s the cover and a link.
Please tell your friends!
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