David Downie's delectable Cooking the Roman Way begins with an irresistible invitation: "Close your eyes and imagine you're in Rome, seated al fresco in the sun on a rooftop terrace...." This is a must-have cookbook for anyone who loves Italy and its food, serious cooks and armchair cooks alike. The recipes are simple, well-researched, and perfectly authentic. Downie delivers history and tradition so vividly you feel as though you went to Rome and learned these facts for yourself, and Alison Harris's photos help make that impression all the more real. The more than 100 recipes are divided by course. Antipasti include the venerable Sweet-And-Sour Baby Pearl Onions, even more addictive than, Downie warns, Farro Risotto Balls with Basil and Parmigiano-Reggiano, little deep-fried nuggets of comfort food. Primi piatti include the aromatic Fennel and Bean Soup with Cherry Tomatoes, Mint, Basil, and Sage, and plenty of pasta recipes, any of which would make a great meal. Secondi cover meat, poultry, fish, and eggs, and include the marvelously rich Roman Oxtail Stew, and Spicy Boned Lamb Leg Sautéed with Rosemary, Wine, and Vinegar. Contorni are vegetables and side dishes, such as Sweet Pepper Rolls Stuffed with Cheese and Anchovy, and dolci include desserts such as Ricotta Lemon Fritters with Sambuca and Fresh Strawberry Tiramisu. Beautiful enough to give as a gift, easy enough to use every day, Downie will definitely have you Cooking the Roman Way. --Leora Y. Bloom
From Library Journal
Considering the number of Italian cookbooks published in the last few years, it's surprising that Downie's is one of a handful to focus on the food of the Eternal City. Of course, there are regional cookbooks that include the city and its environs, and dishes alla romana appear in many other Italian cookbooks, but none has explored Roman food in such passionate detail. Downie, a well-known food and travel writer, provides truly authentic versions of both specialties (e.g., Fried Artichokes Jewish-Style, which reflects the Roman "obsession" with artichokes and the strong influence of the Jewish community) and relatively unknown but delectable dishes (e.g., Curly Endive Risotto and Sweet-and-Sour Wild Boar or Pork). He writes amusingly and knowledgeably on everything Roman, including the city's long culinary history, and color photographs of markets and other street scenes, architectural details, and many of the recipes add to the appeal of the book. Highly recommended.
Copyright 2002 Reed Business Information, Inc.
Although Rome is the country's capital, Roman cooking isn't necessarily considered the nation's finest or most influential. David Downie aims to prove that Rome's cuisine takes a backseat to no others. Cooking the Roman Way offers a host of attractive recipes that American cooks will have fun reproducing. Downie's fettuccine Alfredo follows the original, calling simply for butter, cheese, and eggs. He offers several versions of amatriciana sauce, one of them without tomatoes. Meat recipes get special attention, and his pork roast wrapped in bacon and seasoned with fennel will make an impressive centerpiece at many a party. Sidebars on Roman food products, restaurants, and history make worthwhile reading. Mark Knoblauch
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About the Author
David Downie is the author of Enchanted Liguria: A Celebration of the Culture, Lifestyle, and Food of the Italian Riviera. His food and travel articles have appeared in many publications, including Saveur, Departures, and the Los Angeles Times Magazine. He has also published a book of essays in Italian and a thriller in French. He and his wife, Alison Harris, divide their time between Paris and Italy.
