Research Catalog
Tasting Rome : fresh flavors and forgotten recipes from an ancient city
- Title
- Tasting Rome : fresh flavors and forgotten recipes from an ancient city / Katie Parla and Kristina Gill ; [foreword by Mario Batali].
- Author
- Parla, Katie
- Publication
- New York : Clarkson Potter/Publishers, [2016]
Items in the Library & Off-site
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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Book/text | Use in library | JFF 16-1875 | Schwarzman Building - Main Reading Room 315 |
Details
- Additional Authors
- Gill, Kristina
- Subject
- Genre/Form
- Cookbooks.
- Bibliography (note)
- Includes bibliographical references and index.
- Contents
- About this book -- Snacks, starters, and street food -- Classics and variations -- Jewish cuisine -- Quinto quarto -- Vegetables -- Bread and pizza -- Sweets -- Drinks.
- Call Number
- JFF 16-1875
- ISBN
- 9780804187183
- 0804187185
- LCCN
- 2015023715
- OCLC
- 911200040
- Author
- Parla, Katie.
- Title
- Tasting Rome : fresh flavors and forgotten recipes from an ancient city / Katie Parla and Kristina Gill ; [foreword by Mario Batali].
- Publisher
- New York : Clarkson Potter/Publishers, [2016]
- Edition
- First edition.
- Description
- 255 pages : color illustrations ; 26 cm
- Type of Content
- textstill image
- Type of Medium
- unmediated
- Type of Carrier
- volume
- Bibliography
- Includes bibliographical references and index.
- Summary
- "Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine-- mirrors of their culture, history, and geography. But the cucina romana is the country's greatest standout. In [this book], journalist Katie Parla and photographer Kristina Gill capture Rome's unique character and truly evolved food culture--a [culmination] of two thousand years of history"--Amazon.com.
- Added Author
- Gill, Kristina, author.
- Research Call Number
- JFF 16-1875