The Cooking of Italy Author:Waverly Root One of the "Foods of the World Series" published in 1968.
Designed to give the reader a sense of the people, culture and country of Italy as well as a well-rounded education about the cuisine.
Incredibly in-depth document on regional Italian Food! It is nearly impossible to imagine a more complete reference book on the often over-looked and easily misunderstood subject of Regional Italian Cuisine and Culture (the two seem to go hand in hand). With two indexes (one for food references and another "general" for names and places) make this book indispensable for anyone who has an interest in anything Italian. This book, coupled with "The Food of Southern Italy" by Carlo Middione, and "Italian Food" by Elizebeth David, creates an complete library on the subject with nearly every stone turned. ~ M. Fantino. (Review from "Anthony's Recommended Italian Cookbooks"