Tasting Rome

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. eBook Bonus Material ...

Author: Katie Parla

Publisher: Clarkson Potter

ISBN: 0804187193

Category: Cooking

Page: 256

View: 467

A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. 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 cucina romana is the country’s greatest standout. Tasting Rome 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 2000 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. 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. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book!

Word Sightings

... smelling or tasting Rome . Stevens conveys to McGreevy not just the awareness , but the experience , of having - been - there via the postcard .

Author: Sarah Riggs

Publisher: Psychology Press

ISBN: 9780415938594

Category: Literary Criticism

Page: 134

View: 454

First Published in 2002. Routledge is an imprint of Taylor & Francis, an informa company.

A Taste of Naples

... Faith Willinger, Claudia Esposito, Francesco Strazzanti, and Kristina Gill, photographer and coauthor of the book Tasting Rome.

Author: Marlena Spieler

Publisher: Rowman & Littlefield

ISBN: 1442251263

Category: History

Page: 312

View: 292

Naples is an international and deeply traditional city, especially in its foodstyle and cuisine. Its mysteries reveal themselves the more you learn about it. Marlena Spieler takes readers on a vivid tour of this vibrant culinary culture with recipes and history, as well as an exploration of the dishes of holidays and celebrations.

The Eternal Table

A Cultural History of Food in Rome Karima Moyer-Nocchi ... elaborated expressly for The Eternal Table from Katie Parla, coauthor of Tasting Rome. 36.

Author: Karima Moyer-Nocchi

Publisher: Rowman & Littlefield

ISBN: 1442269758

Category: History

Page: 266

View: 158

The Eternal Table is the first concise cultural history of food in Rome from the pre-Romans to modern day. This historical narrative revisits the rich story of Rome through a culinary lens recounting the human partnership with what was raised, picked, fished, caught, slaughtered, cooked, and served, from farm and market to banquets and festivals.

American Sfoglino

... site KatieParla.com, the ebook Eating & Drinking in Rome, more than twenty travel guides, and co-author of the IACP award–winning cookbook Tasting Rome.

Author: Evan Funke

Publisher: Chronicle Books

ISBN: 1452173389

Category: Cooking

Page: 272

View: 418

2020 James Beard Award Winner for Photography "Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia-Romagna. It's bold in its simplicity and focus." — Missy Robbins, chef/owner of Lilia and MISI 2020 IACP Awards Finalist - Chefs & Restaurants 2020 IACP Awards Finalist - Food Photography & Styling A comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia-Romagna training and provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces. Features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni. Beginning with four foundational doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna). Includes stories from Italy and the kitchen at Felix Trattoria that add the finishing touches to this master class in pasta, while sumptuous photographs and a bold package offer a feast for the eyes. Forget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and American Sfoglino. Evan Funke is a master pasta maker and the chef-owner of Felix Trattoria in Venice, California. Katie Parla is a food writer and IACP award-winning author whose work has appeared in numerous outlets, including the New York Times, Food & Wine, and Saveur. Eric Wolfinger is a James Beard Award-winning food photographer. Makes an excellent gift idea for any pasta aficionado or avid Italian cook.

Tastes Like Fear D I Marnie Rome 3

DI Marnie Rome has faced many dangerous criminals but she has never come up ... Because when Harm's family is threatened, everything tastes like fear .

Author: Sarah Hilary

Publisher: Hachette UK

ISBN: 1472226402

Category: Fiction

Page: 352

View: 932

A dark, compelling Marnie Rome novel, rich with psychological insight, from the winner of the Theakston's Crime Novel of the Year. For readers of Clare Mackintosh and Alex Marwood. 'Intelligently and fluently written with a clever plot and an energetic pace, dealing with harrowing topics and shot through with humanity' Cath Staincliffe The fragile young girl who causes the fatal car crash disappears from the scene. A runaway who doesn't want to be found, she only wants to return to the man who understands her and offers her warmth, comfort, a home. He gives her shelter. Just as he gives shelter to the other lost girls who live in his house. D.I. Marnie Rome thinks that she knows families, their secrets and their fault lines. But as she begins investigating the girl's disappearance nothing can prepare her for what she's about to face.

A Taste of Ancient Rome

From appetizers to desserts, the rustic to the refined, here are more than two hundred recipes from ancient Rome tested and updated for today's tastes.

Author: Ilaria Gozzini Giacosa

Publisher: University of Chicago Press

ISBN: 9780226290324

Category: History

Page: 248

View: 887

From appetizers to desserts, the rustic to the refined, here are more than two hundred recipes from ancient Rome tested and updated for today's tastes. With its intriguing sweet-sour flavor combinations, its lavish use of fresh herbs and fragrant spices, and its base in whole grains and fruits and vegetables, the cuisine of Rome will be a revelation to serious cooks ready to create new dishes in the spirit of an ancient culture.

Back Pocket Pasta

PASTA with MUSSELS & PECO RINO RO MANO The summer I went to Rome, I had the pleasure of meeting ex-pat Katie Parla, the coauthor of Tasting Rome, ...

Author: Colu Henry

Publisher: Clarkson Potter

ISBN: 0553459759

Category: Cooking

Page: 240

View: 507

Here are more than 75 sophisticated, weeknight-friendly pasta dishes that come together in the same amount of time it takes to boil the water. As much a mindset as it is a cookbook, Back Pocket Pasta shows how a well-stocked kitchen and a few seasonal ingredients can be the driving force behind delicious, simply prepared meals. Pantry staples—a handful of items to help you up your dinner game—give you a head start come 6pm, so you can start cooking in your head on the way home from work. For instance, if you know that you have a tin of anchovies, a hunk of parmesan, and panko bread crumbs, you can pick up fresh kale to make Tuscan Kale "Caesar" Pasta. Or if you have capers, red pepper flakes, and a lemon, you can make Linguine with Quick Chili Oil. With genius flavor combinations, a gorgeous photograph for every recipe, and a smart guide to easy-drinking cocktails and wine, Back Pocket Pasta will inspire you to cook better meals faster. "Who knew just five ingredients could taste like magic?!" --Refinery29

Food of the Italian South

When Ibitinto it, it didn't taste like any fruit I'd ever had before—I knew that in ... her first book, Tasting Rome, at Tratto, my restaurant in Phoenix.

Author: Katie Parla

Publisher: Clarkson Potter

ISBN: 1524760471

Category: Cooking

Page: 256

View: 611

85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review) “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel

The Official Railway Guide

... Comstock Ottumw Pawn Pzincod wisto Sterling Tasting Rome Prairie Roma Brighton Fairfield Connty Line Selmi Salle Tloldredge airburyo Muscatine Jumgussy ...

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Category: Railroads

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Pasta Pane Vino

(Her 2015 cookbook, Tasting Rome, is a gorgeous love letter to her adopted city.) “Rome has been a tourist destination for eating for over five hundred ...

Author: Matt Goulding

Publisher: HarperCollins

ISBN: 0062655108

Category: Cooking

Page: 368

View: 234

“Italy is a beautiful but complicated place, not so much a country as a collection of cultures and cuisines. Matt Goulding expertly navigates it’s wonders and eccentricities with wisdom and great passion.” -Anthony Bourdain "Goulding is pioneering a new type of writing about food." -Financial Times This is not a cookbook. This is something more: a travelogue, a patient investigation of Italy’s cuisine, a loving profile of the everyday heroes who bring Italy to the table. Pasta, Pane, Vino is the latest edition of the genre-bending Roads & Kingdoms style pioneered under Anthony Bourdain’s imprint in Rice, Noodle, Fish ( 2016 Travel Book of the Year, Society of American Travel Writers ) and Grape, Olive, Pig ( 2017 IACP Award, Literary Food Writing). Town by town, bite by bite, author Matt Goulding brings Italy to life through intimate portraits of its food culture and the people pushing it in new directions: Three globe-trotting brothers who became the mozzarella kings of Puglia; the pizza police of Naples and the innovative pies that stay one step ahead of the rules; the Barolo Boys who turned the hilly Piedmont into one of the world’s great wine regions. Goulding’s writing has never been better, in complete harmony with the book's innovative design and the more than 200 lush color photographs that introduce the chefs, shepherds, fisherman, farmers, grandmas, and guardians who power this country’s extraordinary culinary traditions. From the pasta temples of Rome to the multicultural markets of Sicily to the family-run, fish-driven trattorias of Lake Como, Pasta, Pane, Vino captures the breathtaking diversity of Italian regional food culture.

Italy Central Italy and Rome

While in Tuscany popular forces directed by the municipalities provided an ample field for the cultivation of artistic tastes , Rome was distracted by the ...

Author: Karl Baedeker (Firm)

Publisher:

ISBN:

Category: Italy

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View: 977


Piatti

–Katie Parla author of Tasting Rome - - - - - - - - - - - - - - - - - - - - - - - --- - - - - - - - - - - - - - - - - - - - - -- - - - - - Want More ...

Author: Stacy Adimando

Publisher: Chronicle Books

ISBN: 1452169667

Category: Cooking

Page: 224

View: 859

Executive editor of Saveur Stacy Adimando combines her Italian heritage and tradition of serving abundant spreads to create 75 recipes for generous plates and platters meant for grazing. Organized by season and ranging in size from starting bites, such as Grilled Bacon-Wrapped Leeks with Honey Glaze and Shaved Fennel Salad with Sweet Peas and Avocado, to main courses, such as Crispy Pork Ribs with Herb Sauce and Seared Shrimp with Braised Savoy Cabbage, these are generous dishes to serve to family and friends for gatherings large and small. Filled with advice on how to plate and pair dishes for a range of occasions, this visually stunning book, with distinctive binding featuring a partially exposed spine, imparts what many cooks of Italy seem born knowing: the secrets to pulling off an impressive feast, without formality or fussiness, but with love, ease, and elegance.

Central Italy and Rome

While in Tuscany popular forces directed by the municipalities provided an ample field for the cultivation of artistic tastes , Rome is distracted by the ...

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Page: 362

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Tasting the Dish

One tradition links the creation of Rome , the subjugator of the Jewish state and destroyer of the Tempe , to Solomon's marriage to the daughter of ...

Author: Michael L. Satlow

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Category: Religion

Page: 370

View: 254


The Quarterly review

... which represents or leads the public taste . Rome was too populous to crowd into a theatre , where the legitimate drama could be effectively performed .

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