{"id":71106,"date":"2026-03-19T23:24:12","date_gmt":"2026-03-19T22:24:12","guid":{"rendered":"https:\/\/ktebiktebek.com\/?post_type=product&p=71106"},"modified":"2026-10-10T23:17:55","modified_gmt":"2026-10-10T22:17:55","slug":"the-food-of-italy-a-culinary-guidebook","status":"publish","type":"product","link":"https:\/\/ktebiktebek.com\/ar\/livre\/the-food-of-italy-a-culinary-guidebook\/","title":{"rendered":"The Food of Italy: A Culinary Guidebook"},"content":{"rendered":"

The Food of Italy: A Culinary Guidebook est un guide culinaire de Waverley Root, publi\u00e9 en anglais, qui parcourt l'Italie de la Lombardie \u00e0 la Sicile. L'auteur, journaliste gastronomique am\u00e9ricain, y d\u00e9taille les sp\u00e9cialit\u00e9s r\u00e9gionales, traditions et histoire de la cuisine italienne.<\/p>\n

\u00c9tat et d\u00e9tails de cet exemplaire<\/h2>\n

The Food of Italy: A Culinary Guidebook by Waverley Root<\/h3>\n

In this thoroughly comprehensive, utterly captivating culinary guidebook, acclaimed food writer Waverley Root traverses Italy from Lombardy to Sicily, and across 3,000 years of invasions. An exhaustive catalog of the country\u2019s gastronomic legacy, The Food of Italy explains the regional delicacies, the traditions, and the history that define the way Italians eat.<\/p>\n

From the legally enforced frugality of the Renaissance table to the enduring Saracen luxury of Sicilian desserts, from the lasagna of Bologna to the saltimbocca of Rome, Root explores the secrets and customs of a cuisine so nuanced that even the basic ragu Bolognese has some two hundred variations.<\/p>\n

A culinary adventurer who made his mark decades before Anthony Bourdain appeared on the scene, Root shares the stories of an elephant forced to spend the winter of 1551 in the South Tyrol and the dishes named after him, the proper way to bottle Chianti, and the mysteries surrounding the origin of tortellini. Essential reading for travelers\u2014of the armchair and ticketed variety, alike\u2014 The Food of Italy, which features decorative maps (that may not be legible for all readers) and illustrations, brings the subtleties of the Italian palate into any home.<\/p>\n

R\u00e9sum\u00e9 de The Food of Italy: A Culinary Guidebook<\/h2>\n

The Food of Italy est un guide culinaire exhaustif qui traverse l'Italie, de la Lombardie \u00e0 la Sicile, \u00e0 travers trois mill\u00e9naires d'invasions et d'influences. L'auteur y recense les sp\u00e9cialit\u00e9s r\u00e9gionales, les traditions et l'histoire qui fa\u00e7onnent la mani\u00e8re de manger des Italiens : de la frugalit\u00e9 impos\u00e9e \u00e0 la table de la Renaissance aux desserts siciliens d'h\u00e9ritage sarrasin, de la lasagne de Bologne \u00e0 la saltimbocca romaine. Il \u00e9voque aussi la rag\u00f9 bolognaise et ses deux cents variantes, l'\u00e9l\u00e9phant qui passa l'hiver 1551 dans le Tyrol du Sud, la bonne mani\u00e8re de mettre le Chianti en bouteille et les myst\u00e8res entourant l'origine des tortellini. Richement illustr\u00e9 de cartes d\u00e9coratives et de dessins, l'ouvrage s'adresse aussi bien aux voyageurs qu'aux amateurs de cuisine.<\/p>\n

\u00c0 propos de Waverley Root<\/h2>\n

Waverley Root (1903-1982) est un journaliste et \u00e9crivain am\u00e9ricain sp\u00e9cialis\u00e9 dans la gastronomie. Install\u00e9 en Europe, notamment \u00e0 Paris, il a travaill\u00e9 comme correspondant de presse et s'est fait conna\u00eetre par ses ouvrages culinaires, dont The Food of France. The Food of Italy, publi\u00e9 en 1971, est l'un de ses livres les plus connus sur la cuisine italienne.<\/p>\n

Tous les livres de Waverley Root<\/a><\/p>\n

Fiche du livre<\/h2>\n