In a Roman Kitchen
Subtitle: Timeless Recipes from the Eternal City
Publisher: Wiley
Published: February 3, 2003
Language: eng
Number of pages: 304
ISBN-13: 9780471221470
First sentence: IN HIS INTRODUCTION to Luigi Carnacina's Roma in Cucina, a seminal Italian cookbook, culinary historian Vincenzo Buonassisi says that a Roman of two thousand years ago wouldn't feel at all out of sorts confronting the Roman foods of today.