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Williams-Sonoma Foods of the World: Rome: Authentic Recipes Celebrating the Foods of the World, by Maureen B. Fant
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Hearty pastas accented with tomato, pizzas with a crispy-thin crust, and artichokes braised to perfection are all hallmarks of the Roman table. A cookbook that showcases the cuisine and food artisans one of the world`s most beautiful cities, Williams-Sonoma Rome is required reading for anyone with a passion for Italy.
- Sales Rank: #552000 in Books
- Published on: 2005-10-01
- Original language: English
- Number of items: 1
- Dimensions: 10.75" h x .88" w x 10.13" l, 2.84 pounds
- Binding: Hardcover
- 192 pages
Most helpful customer reviews
26 of 26 people found the following review helpful.
Excellent effort to define Roman Cooking
By Amalfi Coast Girl
This review is written from the perspective of someone that has been studying cooking for 25 years, and concentrating on Italian cooking for the last 10 years. I have more than 100 cookbooks on Italian cooking and have traveled to Italy many times. I am a tough critic on Italian cookbooks.
This book begins with a little history of Italian cooking, the outdoor markets in Rome, and the distinct differences in the neighborhoods. Then the book discusses the following topics from a Roman perspective:
Coffee
Pasta
Greens
Pizza
Cucina Ebraica (Jewish Cooking)
Wine
Dolci (dessert)
The recipe section is subdivided as follows:
Antipasti
Primi (first course: soup, pasta, pizza)
Secondi (second course: meat and fish
Contorni (side dishes: vegetables)
Dolci (sweets)
The photography in this book is fabulous. They did a wonderful job of capturing what it is like to walk down the streets in Rome. As you turn the pages each new photo is another little peak into Roman life and food.
The recipes are very authentic. I was pleased to see that the recipe for Carbonara did not include the Americanized version which adds cream. This recipe is for the Carbonara that you would find in Rome. Of the recipes that I have prepared (approximately 50% of the book) all have turned out exactly as I expected them. A few of the recipes are time consuming. But, making homemade stuffed pasta is not something that happens in a flash.
If you are looking for a nice authentic cookbook on the cooking of Rome, written for Americans, you will love this book. My only complaint is that the book left me wanting more photographs and more recipes. Overall, this is an excellent book for those that love Italian cooking.
7 of 7 people found the following review helpful.
good quality book on Roman cuisine and culture
By D. B. H.
Williams-Sonoma Foods of the World: Rome is one of the renowned book series of `authentic recipes celebrating the foods of the world', a Weldon Owen Production created in 2005 in collaboration with Williams-Sonoma Inc. Part of the same series are also the books dedicated to the foods of Florence, Paris, Barcelona, San Francisco, New York and New Orleans.
This book is presented only in a hardback and slightly oversize version, which makes it sometimes impractical to use in a busy kitchen. However, the reader - or the cook - will find in it a large collection of authentic recipes, selected from the best Roman tradition, all matched by pictures of each finished dish and its ingredients. Remarkable also the job done by the book producer in balancing the pace between recipes, informative passages and genuine images of Roman life, presented with elegant realism, which to me make Williams-Sonoma Foods of the World: Rome a cookbook suitable both for a kitchen collection, as well as a stylish coffee table.
Selected Recipes:
Being Rome my home city, I have to admit that trying to select a few "recipes of choice" out of all the great dishes presented in this book without giving space to my sentimental side, was not an easy job. In the other end, I can assure that the subtitle of the Bruschetta al Pomodoro recipe, describing it as "Garlic-Rubbed Toast With Fresh Tomatoes And Basil", is actually the most true and simple account I have found so far of this famous Italian antipasto in an Italian cookbook written by a non-Italian author. The recipe how-to steps are exact and would be appreciated by any roman chef, because is not the complexity of the preparation but the care for authenticity and details that make a great recipe.
I can't leave Carciofi alla Romana, Braised Whole Artichokes, out of this list. The artichoke, il Carciofo, is the quintessential traditional vegetable of Rome, prepared in many ways and a "must-eat" for anyone who visits the city. This particular recipe gives fairly simple instruction for properly cleaning and preparing these leafy vegetables (in reality big flower buds) and enjoys them whole, in all their buttery tenderness. A recipe really worth trying also in your kitchen.
Pasta con i Broccoli, described as "Pasta with Broccolo Romanesco", also gets a pass. Not only it gives a wonderful example of how pasta in Italy goes far beyond the Marinara/Alfredo sauce myth-relationship, too often the only identified pasta recipes in other countries; the recipe introduction also gives a good concept of one of the Italian food basics: create great recipes making the best use of fresh and seasonal ingredients. The use of all the different variety of the Brassica family, such as green or white cauliflower, regular broccoli and broccoli rabe, is suggested and indicated for the same recipe, as during the cold months they all are available (and cheaper) in the square markets of Rome. Good inspiring material for any cook, at any level and from all over the world.
Saltimbocca alla Romana, literally "jump in the mouth", veal scaloppini with prosciutto and sage, is another classic Roman recipe well portrayed in the book and worth to be mentioned. But my favorite is Baccalà in Guazzetto, or Salt Cod with Raisins and Pine Nuts in Tomato Sauce, known also as Baccalà alla Romana. Going through the process of presoaking the dry salted fish for 24 hours, changing the water 3 or 4 times before it becomes ready to cook might seem a bit much for some. But if you have the time to prepare and a way to find real Baccalà, this fish recipe is not hard to prepare at all, and will bring to your table all the flavors and colors of Italy - not just Rome - in one delicious dish.
Selected Quote:
"There might be a cell phone on the table, but the main influence on Roman eating is still tradition."
I chose this phrase, well thought and expressed by the book's recipes and text writer, Maureen B. Fant, because nothing could be more true and important when cooking in Rome, whether in a high end restaurant or in a home kitchen, than preparing - and sharing - traditional food, inspired by the best seasonal ingredients.
This is definitely a good quality cookbook on Roman cuisine, with great traditional recipes and easy to follow instructions. It is also a comprehensive summary of history, tradition and contemporary lifestyle of the "eternal city" of Rome, which makes it also a very good gift idea for any Italian food lover. I definitely recommend it to anyone.
4 of 4 people found the following review helpful.
A FANTastic feast for the eye as well as the tummy
By Marianne Becktel
I purchased this book since I had scheduled a cooking session with the author, Maureen Fant, to learn more about Roman cuisine. When it was delivered, I was blown away by not only the recipes but the beautiful pictures. I could hardly wait to get there.
I met Maureen in an area of Rome called Testaccio, a working class neighborhood yet largely undiscovered by tourists. We toured their fresh market and several specialty shops, then went to her apartment to cook what we had bought. It was a memorable meal, simple yet elegant.
Now that I am home, I often pick up the book and the pictures bring back such memories of my whole Roman stay. But this is no coffee table book! The recipes are delicious and easy to follow. She does an excellent job of providing you with the background as well as the steps, so you can understand what make the Roman cuisine unique among Italian styles of cooking.
If you purchase this book, and try the recipes, chances are you may be booking that flight to Rome in the near future. (Maureen offers her courses through ContextRome.com)
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