The Food of Italy Paperback – 26 Nov. 1998

This is a wonderful book which I picked up on Amazon cheaply (the original brilliant Sunday Times mag series of the 80s(?) with even more great photos I kept in cuttings for years).. Claudia Rosen went all over Italy responding to the different regions with her enthusiasm, curiosity and search for authenticity. The research prompted working recipes full of love and knowledge and taste. For example: 'chicken with peppers', she tags as an old Roman recipe, taking you back centuries. Recipe has simple ingredients, is easy and very delicious. This book is THE star on my shelf of Italian cookbooks. PUblishers should re-issue.

Not exactly Michelin Star cooking but interesting and the real, original ways to cook recipes. Enough images to be satisfying and good descriptions of the gastronomy of Italy

i purchased this book on my kindle and although it is fine on the kindle i still prefer a cookery book to look at it has loads of recipes and lots of info on areas of italy and the food styles they use a lovely book

I am absolutely thrilled with this hardback edition of a book I have in paperback which is beginning to fall apart from long usage. This book is beautifully presented with lovely colour photos of some of the dishes. It really is one of the best cookery books around and one I turn to again and again.

I have had this book at the top of my cookery book pile for many years. It has the best Bolognese sauce recipe the world has ever seen as far as I am concerned plus many, many, many more authentic Italian dishes! I think it has been well out of print for years, but I decided to get her a second hand copy anyway. A 'must have' if you do anything resembling Italian cooking!

This book was a present for a friend who was very taken with it when she visited me and found me using the recipes. It was a Christmas present and she is delighted with it. It gives a lot of information on the various regions of Italy as well as great regional dishes.

ok

I found this book to be so similar to so many others before. The Regional direction is interesting but most of the best recipes are so well known that it is hard to know what I will actually use from it. For the majority, they are interested in the taste of the food rather than the history of how it evolved and the lengthy descriptions of the area do nothing to entice me to cook them. It really provided nothing new for me, sadly.