Williams-Sonoma Foods of the World: Rome

  • ISBN13:


  • ISBN10:


  • Format: Hardcover
  • Copyright: 2005-10-01
  • Publisher: Oxmoor House

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

  • Free Shipping Icon Free Shipping On Orders Over $35!
    Your order must be $35 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • eCampus.com Logo Get Rewarded for Ordering Your Textbooks! Enroll Now
List Price: $24.95 Save up to $6.24
  • Buy Used


Supplemental Materials

What is included with this book?


Romans take pride in their city-and their cuisine. In every corner of the capital, historic open-air markets herald the seasons with vivid displays of perfectly trimmed artichokes, plump fava beans, juicy tomatoes, bundles of wild greens, or piles of glossy brown chestnuts, all arranged for the sharply discriminating eye. Specialty shops brim with the bounty of the surrounding countryside, from fresh sheep's milk ricotta and cold-pressed olive oil to wonderful wines and cured salumi.

Table of Contents

Culinary Historyp. 11
Contemporary Cuisinep. 13
Dining Outp. 17
Marketsp. 21
Flavors of the Neighborhoodsp. 25
Map of Rome and Laziop. 28
Best of Rome
Coffeep. 32
Pastap. 36
Greensp. 42
Pizzap. 46
Cucina Ebraicap. 50
Winep. 54
Dolcip. 58
Glossaryp. 185
Ingredient Sourcesp. 187
Indexp. 188
Acknowledgments and Photography Locationsp. 191
Bruschetta Al Pomodoro: Garlic-Rubbed Toast with Fresh Tomatoes and Basilp. 69
Antipasto Bis Di Peperoni E Melanzane: Grilled Eggplant and Sweet Peppersp. 70
Suppli Al Telefono: Rice Croquettesp. 73
Zuccnine a Scapece: Marinated Zucchini Slicesp. 74
Fiori Di Zucca Fritti in Pastella: Fried Squash Blossoms with Mozzarella and Anchoviesp. 77
Insalata Di Finoccnio: Fennel, Orange, and Olive Saladp. 78
Bresaola Con Rughetta E Scaglie Bi Parmiciano: Cured Beef with Arugula and Parmigiano-Reggianop. 81
Frittata Di Asparagi: Asparagus Frittatap. 82
Insalata Di Mare: Seafood Saladp. 85
La Tlella Di Gaeta Con Le Cipolle: Onion and Herb Tartp. 86
Pasta E Ceci: Pasta and Chickpea Soupp. 93
La Vignarola: Stewed Spring Vegetablesp. 94
Crema Di Zucca con Gamberetti: Winter Squash Soup with Shrimpp. 97
Spaghetti Alla Carbonara: Spaghetti with Eggs, Cured Pork, and Cheesep. 98
Rigatoni Con Guanciale E Cipolla: Rigatoni with Guanciale and Onionp. 101
Pasta Con Broccoli: Pasta with Broccolo Romanescop. 102
Conchiglie Alla Caprese: Pasta Shells with Mozzarella, Tomatoes, and Basilp. 105
Fusilli Con I Carciofi: Fusilli with Artichokesp. 106
Tonnarelli Cacio E Pepe: Tonnarelli with Pecorino and Pepperp. 109
Spaghetti Alle Vongole Veraci: Spaghetti with Clams in Their Shellsp. 110
Fettuccine Al Ragu: Fettuccine with Meat Saucep. 113
Ravioli Di Pesce Con Pomodorini: Fish Ravioli with Oven-Roasted Cherry Tomato Saucep. 114
Pasta Al Forno: Baked Farfalle with Mushrooms, Prosciutto, and Peasp. 117
Gnocchi Al Gorgonzola E Radicchio: Potato Gnocchi with Gorgonzola and Radicchiop. 118
Pizza Con Peperoni, Pomodori, E Alici: Pizza with Roasted Peppers, Tomatoes, and Anchoviesp. 121
Saltimbocca Alla Romana: Veal Scallops with Prosciutto and Sagep. 127
Pesce Al Forno Con Le Patate: Baked Whole Fish with Sliced Potatoesp. 128
Petti Di Pollo In Padella: Panfried Chicken Breasts with Herbsp. 131
Baccala In Guazzetto: Salt Cod with Raisins and Pine Nuts in Tomato Saucep. 132
Straccetti Di Manzo Con Rughetta: Sauteed Strips of Beef with Arugulap. 135
Arrostino Di Maiale: Roasted Pork with Herbsp. 136
Abbacchio Alla Cacciatora: Lamb Stewed with Rosemaryp. 139
Zucchine Ripiene: Stuffed Zucchinip. 140
Coda Alla Vaccinara: Stewed Oxtail with Tomatoes and Celeryp. 143
Pollo Alla Romana Con I Peperoni: Chicken with Tomatoes and Sweet Peppersp. 144
Insalata Rossa: "Red Salad" of Tomatoes, Carrots, and Red Onionsp. 151
Verdura Strascinata: Greens with Garlic and Chilep. 152
Cipolline In Agrodolce: Sweet-and-Sour Onionsp. 155
Insalata Verde: Salad of Roman Field Greensp. 156
Carciofi Alla Romana: Braised Whole Artichokesp. 159
Puntarelle Con La Salsa: Puntarelle with Anchovy Dressingp. 160
Fagiolini A Corallo In Umido: Romano Beans with Tomatoesp. 163
Fragole Con Il "Mousse" Di Ricotta: Strawberries with Ricotta Moussep. 169
Torta Di Ricotta: Ricotta Tartp. 170
Tozzetti: Hazelnut Biscottip. 173
Zuppa Inglese: Sponge Cake with Custard and Liqueurp. 174
Torta Della Nonna: Grandmother's Tartp. 177
Fondente Al Cioccolato: Rich Chocolate Cakesp. 178
Pecorino Con Pere E Confettura Di Fichi: Pecorino Romano with Sliced Pears and Fig Jamp. 181
Pizza Di Visciole Alla Romana: Sour Cherry Tartp. 182
Table of Contents provided by Ingram. All Rights Reserved.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Rewards Program