Large food dictionary/encyclopedia. 8.5" X 11" X 2"

Food: An Informal Dictionary

Cookbooks, Food & Wine

Waverley Root

Cooking Education & Reference

Simon&Schuster

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’s gastronomic legacy, The Food of Italy explains the regional delicacies, the traditions, and the history that define the way Italians eat. 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. 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—of the armchair and ticketed variety, alike—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.

The Food of Italy: A Culinary Guidebook

Beverages & Wine

Vintage

A celebration of French cuisine and culture, from a culinary adventurer who made his mark decades before Anthony Bourdain arrived on the scene. Traveling through the provinces, cities, and remote country towns that make up France, Waverley Root discovers not only the Calvados and Camembert cheese of Normandy, the haute cuisine of Paris, and the hearty bouillabaisse of Marseilles, but also the local histories, customs, and geographies that shape the French national character. Here are the origins of the Plantagenet kings and Rabelais’s favorite truffle-flavored sausages, and the tale of how the kitchens of Versailles cooked for one thousand aristocrats and four thousand servants in a single day. Here, too, are notes on the proper time of year to harvest snails; the Moorish influences on the confections of the Pyrenees, where the plumpest geese are raised; and the age of the oldest olive tree in Provence. In short, here is France for the chef, the traveler, and the connoisseur of fine prose, with maps and line drawings throughout.

The Food of France

The Cooking of Italy: Foods of the World, 1968 Hardcover - The Mother Cuisine - The Modern Cuisine - Regions Of Rome - Florence and Tuscany - Bologna, Northern Center - Venice and the Northeast - Genoa and Liguria - Milan and Lombardy - Turin and Piedmont - Naples and the Deep South - The Islands, Where It Began - "All people are, in a sense, what they eat. Food therefore could be one of the more revealing indexes to personal and national proclivities, provided one could draw stable conclusions from an index so subject to individual and collective preference. The food of one's own country is too familiar to evoke anything but shadowy sensations; other peoples' cuisine may be too startlingly different to be anything but confusing. Perhaps the best way to make a judgment about the matter is to taste one's own cuisine after a long abstention, in order to rediscover its real nature, much as jaded husbands sometimes are advised to do to rediscover their wives' charms. I tried the culinary experiment once. I was a correspondent for the Italian newspaper Corriere della Sera at the time, assigned to cover the marriage of a former King to an American lady, in a château near Tours. Most of the visiting journalists stayed at the Hôtel de l'Univers, in Tours, whose cuisine was above the average. We had time on our hands. The Anglo Saxons dedicated it to drinking a great number of identical drinks; others, myself included, to eating. Every day we chose a different bistro or restaurant to taste the local specialties and the wines that went with them, following the advice of well-qualified local inhabitants. Later, when we could leave the château for a few hours at a time, we began favoring the little buffet of a nearby country railroad station. It belonged to a secondary line on which I never saw a train pass. The stationmaster's wife was the cook and waitress. The menu was so simple that I suspected that we were eating an extension of the family's normal luncheon...

The Cooking of Italy: Foods of the World (1968 Hardcover Printing, 6819230)

Regional & International

TLB New York

One of the world's leading food authorities shares two hundred delightful essays, as well as shorter entries, on the foods of the world, discussing the history of food, from ancient to modern times, and offering a host of food facts and trivia, accompanied by two hundred illustrations.

Food: An Authoritative and Visual History and Dictionary of the Foods of the World

Smithmark Pub.

Content Chapters include: The Mother Cuisine * The Modern Cuisine * Regions of Rome * Florence and Tuscany * Bologna: Northern Center * Venice and the Northeast * Genoa and Liguria * Milan and Lombardy * and much more.

The Cooking of Italy (Foods Of The World)

the-editors-of-time-life-books

Time-Life-Books

Paris Edition, The: The Autobiography Of Waverley Root 1927-1934 by Abt, Samuel, Ed.

The Paris Edition: The Autobiography of Waverley Root, 1927-1934

History

NORTH POINT PRESS

A detailed survey of the cuisine of Italy accompanied by a spiral-bound kitchen recipe book

The Cooking of Italy (Foods World)

Time-Life International

From the sea-diets of the fourteenth-century Basque fishermen to the plastic-wrapped fast foods of the 1970s the authors trace the extraordinary gastronomical history of America

Eating in America: A History

Richard de Rochemont

Harpercollins

See the best price to sell, buy, or rent books by Waverley Root. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Waverley Root

See the best price to sell, buy, or rent books by Waverley Root. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Food: An Informal Dictionary

The Food of Italy: A Culinary Guidebook

The Food of France

The Cooking of Italy: Foods of the World (1968 Hardcover Printing, 6819230)

Food: An Authoritative and Visual History and Dictionary of the Foods of the World

The Cooking of Italy (Foods Of The World)

The Cooking of Italy (Foods Of The World)

The Paris Edition: The Autobiography of Waverley Root, 1927-1934

The Cooking of Italy (Foods World)

Eating in America: A History