PDF Download Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City, by Katie Parla Kristina Gill

PDF Download Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City, by Katie Parla Kristina Gill

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Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City, by Katie Parla Kristina Gill

PDF Download Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City, by Katie Parla Kristina Gill

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Review

“Cooks who value history and context as crucial ingredients in their recipes will treasure Tasting Rome...One of the book’s many strengths is its ability to translate several thousand years of the city’s cuisine for today’s reader and home cook...The authors cover some major territory here, culling the best of Rome from peripheral neighborhoods and downloading kitchen wisdom from both the city’s more innovative restaurants and generations-old institutions.” —New York Times Book Review“You’ll see Rome though the eyes and taste buds of Katie Parla and Kristina Gill in this attractive new cookbook. They lightly sketch Roman history through its neighborhoods and their culinary specialties, like offal in Testaccio, Jewish foods from the ghetto and the cooking of Libyan immigrants. Along the way, they describe old recipes that have gone out of fashion and how chefs innovate based on them.” —New York Times“A lively and educational read for anyone who has visited and fallen in love with the Eternal City, anyone planning a trip there (whether soon or someday), food history buffs, and fans of flatbread.” —Epicurious“A fantastically detailed look into Rome's most remarkable dishes… a new classic in the Italian food library.”  —Saveur“Tasting Rome explores both modern Roman cuisine as well as the history of flavors and recipes that have evolved with the city's population.” —Eater "The survey of Roman food culture [in Tasting Rome] highlights traditional and contemporary dishes alike, proving that you don’t need to parlare italiano to master classics like cacio e pepe." —InStyle"When we think Rome, we think pizza and pasta (and can’t get there soon enough). But Katie Parla and Kristina Gill, two Americans who have each lived in the Italian capital for more than a decade, want us to know that there’s so much more to their adopted city."  —PureWow“[In Tasting Rome], journalist Katie Parla and photographer Kristina Gill go deep on the ancient and modern foods of Italy's capital city, where the traditions are as unique as the city is historic. Recipes run from the city's classic cacio e pepe and fried rice suppli to contemporary contributions from Rome's new generation of chefs.” —Epicurious“This book captures the beauty of artisan food! The combination of recipes and photographs make me feel as if I am back in Rome.”—Alice Waters, chef/owner of Chez Panisse and author of The Art of Simple Food “Tasting Rome is the definitive vehicle for viewing Roman culture through its food. It is filled with exquisite recipes, fascinating craftspeople, accomplished chefs and stunning photography. They all make for a must have book for any food lover or home cook.” —Andrew Zimmern, chef and author “This book is as much a comprehensive study as it is a love affair with one of my favorite cities in the world.” —Marc Vetri, chef/owner of the Vetri Family of Restaurants and author of Mastering Pasta

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About the Author

KATIE PARLA moved to Rome in 2003 after graduating from Yale. She holds a sommelier certificate and a master's degree in Italian gastronomic culture. She writes about Roman food and beverage culture, and has contributed to and edited many travel guides. She often appears as a Rome expert on the History Channel and the university lecture circuit. She has created two mobile dining apps and blogs at KatieParla.com/blog. @katieparla KRISTINA GILL is the food and drinks editor at DesignSponge.com, a home and lifestyle site with over 1.2 million readers per month.  Her original recipes, and those she hand-selects from celebrated authors, chefs, and readers have appeared weekly as the "In the Kitchen With" column since 2007. She is also a food and travel photographer.  Kristina transferred to Rome in 1999 after earning her BA from Stanford and her MA from Johns Hopkins SAIS. @kristinagill

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Product details

Hardcover: 256 pages

Publisher: Clarkson Potter (March 29, 2016)

Language: English

ISBN-10: 0804187185

ISBN-13: 978-0804187183

Product Dimensions:

7.3 x 1 x 10.3 inches

Shipping Weight: 2 pounds (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

86 customer reviews

Amazon Best Sellers Rank:

#12,294 in Books (See Top 100 in Books)

I really enjoyed this cookbook, both as a look into the complexity of Italian food (obviously Rome specifically) and the sense of history it also imparts. I think that in America we often get the super sanitary grocery shelves, bright lighting, and carts when we go shopping. It is nice to see the old-school variety of bodegas and grocers who have been around forever. These are well depicted in the bright pictures as well as the recipes are kept pretty simple. Definitely roused my interest about delving further into the food, it brought a lot of things to the fore that I had never thought about as food options.I received this book from Blogging for Books for this review.

Oh no, another Italian cookbook! However, this one is unique in having some uncommon recipes as well as fascinating background information. The authors, Katie Parla and Kristina Gill, are expats who live and work in Italy: Katie as a food journalist and guide and Kristina as a food editor and freelance photographer. Researching the cuisine of Rome, they found it to be similar to ours in that migrants and immigrants have lent a hand in changing the ingredients, customs, and techniques of the local cuisine. The evolution is ongoing. The book contains classical as well as traditional recipes with modern innovations. One example is Pollo alla Romana, a summer chicken stew. The contemporary twist is serving it in a bun as a sandwich.Divided by familiar themes, the chapters are filled with interesting recipes from Beef Tongue in Salsa Verda to Crackers with Rosemary. I was excited to see the recipe for Upside-Down Pizza made with einkorn flour, my latest favorite ingredient. There is even a chapter on drinks.I was pleased to see an extensive section on ingredients and cooking equipment. It was great to learn about Fennel Pollen and Guanciale without having to search the Internet. In addition, the photography was pleasing with well-staged subjects, and the interspersed history lessons were quite interesting. Who knew there was a Roman Ghetto?There are minor complaints. The authors emphasize the importance of using a scale when baking; however, weight measurements are missing in the biscotti, day of the dead cookies, sponge cake, and sweet buns recipes. In addition, why do I have to hunt the index for biscotti? The biscotti recipe is not under “biscotti” or “cookie”, but under “almond.”I made three recipes:Butter and Anchovy Crostini. This was a unique, tasty, easy starter; however, next time I will place only one anchovy on each toastPollo alla Romana/Chicken with Tomatoes and Bell Peppers. This is a Roman favorite summer stew served alone or on a bun. The dish’s colors reflect those of the city flag. We found it tasty, but not bursting with flavor. It was time consuming.Brutti ma Buoni/Hazelnut Meringues. These are great, best eaten fresh. They are a little time consuming, but the uniqueness and flavor make the effort worthwhile.This book will make a very nice addition to one’s library both for its inspiring recipes and visual appeal. The table of contents appears below.I received a copy of this book from BloggingforBooks in return for my honest opinion. The opinions expressed are mine alone.

I have purchased this book multiple times over as gifts for friends, and as an inspiration to fellow Rome-bound travelers. The only thing that would be better than using this book as a guide for Roman eating, drinking, and getting around, would be doing it WITH Katie Parla herself. This woman is an absolute authority on everything Roman, and she does it within the unique context of being a expat American, as well as a scholar of history and gastronomy. The book is entertaining whether you plan a trip to Rome or not, and the recipes are indispensable for anyone interested really cooking like a Roman. BRAVA! (Joanie Karapetian)

I had the pleasure of "tasting Rome" with the author, Katie Parla. My family did a private tour with her in July, in Rome. This book is filled with recipes from our visit to Rome's best eats. Each time I open the book, I feel as if I am transported to that magical city called Rome. The recipes are wonderfully written, easy to follow and provide a history of Rome's amazing food scene. You will not regret buying this phenomenal book but be careful because you might just find yourself booking a flight to the Eternal City.

This book is as beautifully crafted as the meals I hope to make from it! The photography is stunning, transporting you to the streets of Rome and so vivid you can almost smell that delicious food. Dont be intimidated by the Italian names or ingredients you may not recognize...the great thing about Roman cooking is how simply the fresh ingredients are put together. This impeccably designed cookbook is a kitchen showpiece...I wasn't expecting such a gorgeous hardcover. Now I just have to make sure I don't get any sauce on it while turning out its yummy recipes!

We love this cook book. After living in Roma for 3 years, we know that most American Italian restaurants just don't have the same flavors as Italy. Once you open this book and start reading the recipes and food explanations, you will understand why. Just a super fabulous book. I feel like I need to do the "Julie and Julia" exercise to cook every single one of these dishes. Yum!

This cookbook is so much more than just a cookbook! Thousands of people tour Rome every day - but without a native guide, it's impossible to know what real Roman life is like. That's what this cookbook provides - native guides who can introduce outsiders to what life is really like in Rome through authentic recipes and gorgeous photographs. Each recipe writeup provides more than just the ingredients and instructions with a picture - the authors provide in-depth history and information about the dish coupled with gorgeous photographs of both the recipes and candid shots of daily life.Thinking you already have enough cookbooks and don't need another one? With its gorgeous photography and in-depth history, this is unlike any cookbook I have seen before (and I have a lot of cookbooks). It would make a great gift for both the chef and the traveler in your life. I highly recommend it!

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