{"product_id":"tasting-rome-fresh-flavors-and-forgotten-recipes-from-an-ancient-city-a-cookbook","title":"Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City: A Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eKatie Parla \u003c\/b\u003emoved to Rome in 2003 after graduating from Yale. She holds a sommelier certificate and a master's degree in Italian gastronomic culture. She writes about Roman food and beverage culture, and has contributed to and edited many travel guides. She often appears as a Rome expert on the History Channel and the university lecture circuit. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eKristina Gill\u003c\/b\u003e is the food and drinks editor at Design*Sponge, a home and lifestyle site with over 1.2 million readers per month. Her original recipes, and those she hand-selects from celebrated authors, chefs, and readers have appeared weekly as the \"In the Kitchen With\" column since 2007. She is also a food and travel photographer. Kristina transferred to Rome in 1999 after earning her BA from Stanford and her MA from Johns Hopkins SAIS.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The authors cover some major territory here, culling the best of Rome from peripheral neighborhoods and downloading kitchen wisdom from both the city's more innovative restaurants and generations-old institutions.\" \n\u003cb\u003e--\u003ci\u003eThe New York Times Book Review\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"A lively and educational read for anyone who has visited and fallen in love with the Eternal City, anyone planning a trip there (whether soon or someday), food history buffs, and fans of flatbread.\" \n\u003cb\u003e--\u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eEpicurious\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"You'll see Rome though the eyes and taste buds of Katie Parla and Kristina Gill in this attractive new cookbook. They lightly sketch Roman history through its neighborhoods and their culinary specialties, like offal in Testaccio, Jewish foods from the ghetto and the cooking of Libyan immigrants.\" \n\u003cb\u003e--\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"A fantastically detailed look into Rome's most remarkable dishes... a new classic in the Italian food library.\" \n\u003cb\u003e--\u003ci\u003eSaveur \u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003e\u003ci\u003eTasting Rome \u003c\/i\u003e\u003c\/i\u003eexplores both modern Roman cuisine as well as the history of flavors and recipes that have evolved with the city's population.\" \n\u003cb\u003e--\u003ci\u003eEater \u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"The survey of Roman food culture [in \n\u003ci\u003eTasting Rome\u003c\/i\u003e] highlights traditional and contemporary dishes alike, proving that you don't need to \n\u003ci\u003eparlare italiano\u003c\/i\u003e to master classics like cacio e pepe.\" \n\u003cb\u003e--\u003ci\u003eInStyle\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"When we think Rome, we think pizza and pasta (and can't get there soon enough). But Katie Parla and Kristina Gill, two Americans who have each lived in the Italian capital for more than a decade, want us to know that there's so much more to their adopted city.\" \n\u003cb\u003e--\u003ci\u003ePureWow\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"This book captures the beauty of artisan food! The combination of recipes and photographs make me feel as if I am back in Rome.\" \n\u003cb\u003e--Alice Waters, chef\/owner of Chez Panisse and author of \u003ci\u003eThe Art of Simple Food\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eTasting Rome \u003c\/i\u003eis the definitive vehicle for viewing Roman culture through its food. It is filled with exquisite recipes, fascinating craftspeople, accomplished chefs and stunning photography. They all make for a must have book for any food lover or home cook.\" \n\u003cb\u003e--Andrew Zimmern, chef and author\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This book is as much a comprehensive study as it is a love affair with one of my favorite cities in the world.\" \n\u003cb\u003e--Marc Vetri, chef\/owner of the Vetri Family of Restaurants and author of \u003ci\u003eMastering Pasta\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA love letter from two Americans to their adopted city, \u003ci\u003eTasting Rome\u003c\/i\u003e is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city's culture, history, and geography. But \n\u003ci\u003ecucina romana\u003c\/i\u003e is the country's greatest standout. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eTasting Rome\u003c\/i\u003e provides a complete picture of a place that many love, but few know completely. In sharing Rome's celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture--a culmination of two thousand years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You'll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. \n\u003cp\u003e\u003c\/p\u003e Studded with narrative features that capture the city's history and gorgeous photography that highlights both the food and its hidden city, you'll feel immediately inspired to start tasting Rome in your own kitchen.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 02\/15\/2016 (EAN 9780804187183, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Parla, Katie\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2016-03-29\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Italian|Cooking|Regional \u0026amp; Cultural|Mediterranean\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking|Italy|Rome|Cookbooks|Cooking, Italian\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.0 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780804187183\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780804187183\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51154433474838,"sku":"SP-9780804187183","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780804187183_spiral.png?v=1774944311","url":"https:\/\/lusper.myshopify.com\/products\/tasting-rome-fresh-flavors-and-forgotten-recipes-from-an-ancient-city-a-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}