The Best of Italian Cooking

by Waverley Root

A discussion of the origins and history of the Italian cuisine prefaces traditional recipes for both simple and exotic dishes

Genres: Cookbooks, Food

271 pages, Hardcover

First published November 1, 1974

About the author

Waverley Lewis Root (April 15, 1903, in Providence, Rhode Island – October 31, 1982 in Paris) was an American journalist and writer. Root authored the classic The Food of Italy on Italy and its regional cuisines.

Root was a news correspondent for over 30 years; in 1969 he retired from daily journalism. He was the Paris correspondent for the Chicago Tribune and then The Washington Post. He was also a columnist for the International Herald Tribune.

His books and writings focused on food, and yet mingled culinary details of the regions he wrote about with historic facts, and literary references. [wikipedia]

Reviews

[Alisa · Rating 5 out of 5]

traditional authentic italian cooking.