Rome is the most beloved city in Italy, if not the world. Rich in culture, art, and charm, the Eternal City is also home to some of the most delicious and accessible cooking in all of Italy. Influenced by both the earthy peasant fare of the surrounding hillsides and the fish from the nearby Mediterranean, Roman food makes the most of local ingredients and simple, age-old techniques. Yet while Italian cookbooks abound, no American book has focused on Romes unique and varied fare. In this beautifully illustrated cookbook, author David Downie and photographer Alison Harris offer a comprehensive collection of more than 125 Roman recipes, exploring the lively, uncomplicated food traditionally served in Roman homes and trattorie. From well-known dishes like Spaghetti Carbonara, to popular snack food like Pizza Bianca, to distinctive specialties like Roast Suckling Lamb, each recipe in Cooking the Roman Way is simple, authentic, and easy to make at home. With four-color photographs of landmarks, markets and food, stories about and profiles of food vendors, entertaining anecdotes, and a food lovers guide to the streets of the city, this book paints a vivid picture of Rome and the food that has sustained it for millennia.
David Downie's delectable Cooking the Roman Way begins with an irresistible invitation: "Close your eyes and imagine you're in Rome, seated al fresco in the sun on a rooftop terrace...." This is a must-have cookbook for anyone who loves Italy and its food, serious cooks and armchair cooks alike. The recipes are simple, well-researched, and perfectly authentic. Downie delivers history and tradition so vividly you feel as though you went to Rome and learned these facts for yourself, and Alison Harris's photos help make that impression all the more real.
The more than 100 recipes are divided by course. Antipasti include the venerable Sweet-And-Sour Baby Pearl Onions, even more addictive than, Downie warns, Farro Risotto Balls with Basil and Parmigiano-Reggiano, little deep-fried nuggets of comfort food. Primi piatti include the aromatic Fennel and Bean Soup with Cherry Tomatoes, Mint, Basil, and Sage, and plenty of pasta recipes, any of which would make a great meal. Secondi cover meat, poultry, fish, and eggs, and include the marvelously rich Roman Oxtail Stew, and Spicy Boned Lamb Leg Sautéed with Rosemary, Wine, and Vinegar. Contorni are vegetables and side dishes, such as Sweet Pepper Rolls Stuffed with Cheese and Anchovy, and dolci include desserts such as Ricotta Lemon Fritters with Sambuca and Fresh Strawberry Tiramisu. Beautiful enough to give as a gift, easy enough to use every day, Downie will definitely have you Cooking the Roman Way. --Leora Y. Bloom
Customer Reviews:
Avg. Customer Rating: 5.0 / 5.0
Simple, authentic & fabulous recipes!:
This is a completely enjoyable book. The recipes are authentic and accessible. The photos and stories are wonderful as well. Anyone who has been to Sant'Eustachio for coffee will appreciate his quest for the secrets of the Gran Caffe! All of the recipes I've tried have been fabulous. Make sure to try the Gnocchi alla Romana and the Carciofi alla Romana. They are perfect!
Excellent Collection of Mainstays:
Everything I eat comes almost exclusively from this book. Downie does an excellent job in presenting an unbiased, uncompromising view. I would be very pleased to read a book on the raising, selection, and slaughtering of swine detailing the curing processes used in rural America for Italian-style deli meats. I think David Downie is just the man for this task.
Awesome, authentic Roman recipes:
Many excellent recipes with a bit of history thrown in. The Tiramisu recipe is worth the cost of the book.
indispensable guide:
I bought this book before a planned trip to Rome for the stories of restaurants and food stalls and eating in Rome. Then I realized how wonderful the recipes are. This book was an indispensable addition for our trip to Rome - I took along a list of restaurants and dishes to try, which I would never have known about without this book. And one of my best purchases in Rome was an abundance of dried spices from the Campo de Fiori spice man, one of many colorful locals featured in "Cooking the Roman Way"! Back... more info
