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This is the edition with a publication date of 8/16/2011.
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Part cookbook, part travelogue: a vibrant, visually stunning exploration of Campodimele, the extraordinary Italian village that just might hold the secret to eternal youth.It's a typical morning in Campodimele, Italy, and a ninety-three-year-old woman is kneading her daily bread, while her ninety-six-year-old neighbor pedals by on his bicycle ... In this sun-drenched village in the Aurunci Mountains, the residents enjoy astonishing longevity, such that scientists from the World Health Organization have dubbed it the "village of eternity." Not only are the people of Campodimele living longerthe male life expectancy is 26 percent higher than the U.S. averagebut they also have substantially lower blood pressure than their countrymen, and the cholesterol levels of newborn babies.So, what's their secret? InA Year in the Village of Eternity, Tracey Lawson chronicles twelve months of life in Campodimele, highlighting the villagers' cooking and eating habits, which many believe are key to their long, healthy lives. Their meals are simple and wholesome, dependent on high-quality meats and cheeses, local olives, homemade pastas, and hearty legumes. Lawson provides a year's worth of recipes for cooks at home, accompanied by sumptuous illustrations and peppered with sensible health advice and transporting tales of a place unlike any other.
Tracey Lawson discovered the joys of Italy’s cuisine and lifestyle while teaching English in Tuscany. She has spent ten years as a news and features writer covering foreign and domestic stories for British newspapers, and edited the food pages of the Scotsman for eighteen months. She is now the paper’s deputy features editor. This is her first book.
Table of Contents
"Magnificent…Passion for food oozes through Lawson’s book. Her fresh, luscious prose stirs the senses. Most of all, the book makes you want to cook, and she has provided dozens of recipes to satiate that impulse." - Washington Post“A lovely meditation on the foods, lives, recipes, and traditions of this area of Italy, this will appeal to travelers and foodies.” –Library Journal
"Rich and engaging… Lawson's narrative follows the seasons in a country year, delineating the culinary routines of the typical Campodimele resident and cook… Lawson beautifully describes food at its simplest and finest--green fava beans, homemade ribbonlike pasta, zucchini and hot peppers, shallots, and baby goat." - Publishers Weekly