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In a Roman Kitchen: Timeless Recipes from the Eternal City, Bettoja, HCDJ, New
US $15.00
ApproximatelyRM 62.84
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US $5.97 (approx RM 25.01) USPS Media MailTM.
Located in: Los Alamitos, California, United States
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Estimated between Wed, 5 Nov and Wed, 12 Nov to 94104
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eBay item number:297657175965
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- Binding
- Hardcover
- Product Group
- Book
- Weight
- 2 lbs
- IsTextBook
- No
- ISBN
- 9780471221470
About this product
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471221473
ISBN-13
9780471221470
eBay Product ID (ePID)
2396690
Product Key Features
Book Title
In a Roman Kitchen : Timeless Recipes from the Eternal City
Number of Pages
320 Pages
Language
English
Publication Year
2003
Topic
Regional & Ethnic / Italian
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
30.8 Oz
Item Length
9.5 in
Item Width
7.7 in
Additional Product Features
Intended Audience
Trade
LCCN
2002-015345
Dewey Edition
21
Reviews
Jo Bettoja, who hails from Savannah, Ga., first visited Rome on a modeling assignment more than 30 years ago. Not only did she fall in love with her future husband, she also fell in love with the city (and its food) and decided to make it her home. In 1976, Bettoja founded Lo Scaldavivande, a now world-famous cooking school in Rome. She has also written two cookbooks. The newest, "In a Roman Kitchen: Timeless Recipes From the Eternal City" (John Wiley, $35), features more than 200 traditional recipes the author gathered from private households in Rome. The book also offers a peek into the daily lives and routines of residents who, as Bettoja notes, no longer enjoy leisurely midday dinners, followed by a nap. Romans these days are out working for a living and spending less and less time in the kitchen, the author explains. That rich lunch has evolved into a pasta and salad quickie, with people now eating their larger dinner in the evening. Still, Romans love their food and spend hours preparing and perfecting dishes with the finest ingredients they can find. An extensive chapter on pasta and rice features plenty of dishes you're not likely to find elsewhere, including a sweet pasta flavored with sugar, ricotta and cinnamon, and a fine spaghettini with salmon caviar. There are no fewer than three classic veal scaloppine recipes, one with braised artichokes, another with lemon, and one "alIa romana," with prosciutto, fresh sage and white wine. There are a number of intriguing vegetable offerings that are nice for spring, particularly fresh fennel baked in milk and fresh peas with lettuce and cream. ( New York Daily News , March 26th, 2003) Winter is the perfect time to retreat to a warm kitchen and explore new cuisines and techniques. All it takes to get started is a great cookbook. Anyone curious about what it's like to live and cook in Rome will love In a Roman Kitchen , by Jo Bettoja, who founded and ran the popular cooking school Lo Scaldovivande. The book's 200-plus recipes follow the progression of a typical Roman meal: antipasti, pasta, main dish, salad, dessert. Classics like Penne all' Arrabbiata and Meatballs in Savory Tomato Sauce are predictable delights. But the surprise stunners are quick, delicious dishes -Spaghetti with Arugula and Angelica's Pasta with Raisins & Pine Nuts-gleaned from modern Romans, who are as pressed for time as the rest of us. ( Fine Cooking , January 2004)
Dewey Decimal
641.5945
Table Of Content
An Appreciation (W. Veltroni). Foreword (M. Batterberry). Acknowledgments. Introduction. Antipasti. Pasta and Rice. Soups. Fish and Other Seafood. Chicken, Beef, Veal, Lamb, Pork and Game. Rome's Mixed Fries: Fritto Misto. Eggs. Vegetables and Salads. Desserts. Index.
Synopsis
"Not only has Jo Bettoja captured the intensely flavorful, bubbly, textured cuisine of Rome in her delightful book, she has captured the spirit of the Romans in each recipe.This wonderful addition to the world of Italian cookbooks will make you savor Rome with every bite." –Lidia Bastianich, author of Lidia's ItalianAmerican Kitchen and Lidia's Italian Table, and host of the PBS series Lidia's ItalianAmerican Kitchen"Of the major cities, Rome has the biggest heart. Nowhere is this more apparent than in the street markets and at the Roman table. Jo Bettoja takes us there–she cooks with a heart as full of largesse and gusto as that of her adopted city."–Frances Mayes, author of Under the Tuscan Sun"No one can come close to Jo Bettoja in either knowledge or intrinsic understanding of Roman cooking. She has lived in Rome for so long that the waters of the Tiber are mixed with her blood. In a Roman Kitchen is a classic." –Nick Malgieri, author of Great Italian and Perfect Cakes, A unique celebration of the classic foods and flavors of Rome From the savory splendor of crisply fried artichokes to the easy indulgence of spaghetti alla carbonara cooked perfectly al dente, the cooking of Rome is every bit as glorious as the city's breathtaking art and architecture., "Not only has Jo Bettoja captured the intensely flavorful, bubbly, textured cuisine of Rome in her delightful book, she has captured the spirit of the Romans in each recipe.This wonderful addition to the world of Italian cookbooks will make you savor Rome with every bite." -Lidia Bastianich, author of Lidia's Italian-American Kitchen and Lidia's Italian Table, and host of the PBS series Lidia's Italian-American Kitchen "Of the major cities, Rome has the biggest heart. Nowhere is this more apparent than in the street markets and at the Roman table. Jo Bettoja takes us there-she cooks with a heart as full of largesse and gusto as that of her adopted city." -Frances Mayes, author of Under the Tuscan Sun "No one can come close to Jo Bettoja in either knowledge or intrinsic understanding of Roman cooking. She has lived in Rome for so long that the waters of the Tiber are mixed with her blood. In a Roman Kitchen is a classic." -Nick Malgieri, author of Great Italian and Perfect Cakes
LC Classification Number
TX723.B4696 2003
Item description from the seller
Seller feedback (71)
- 2***0 (2317)- Feedback left by buyer.Past 6 monthsVerified purchase5 Star Seller! Superior service & item! A great find at an awesome price, in pristine condition, exactly as described! Fast ship and extra care in packaging to ensure safe arrival, along with a friendly and thoughtful "thank you" note! Smooth transaction all around and a pleasure to do business with! Highly recommended! Thanks again!
- o***o (317)- Feedback left by buyer.Past 6 monthsVerified purchaseThis book was truly a bargain and its condition better than described. The seller provided quick shipping, very secure packaging and excellent communication. I highly recommend this bookseller!
- e***9 (1760)- Feedback left by buyer.Past monthVerified purchaseItem packaged well and received in good condition, thanks.
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