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相關書籍類型 | 說明Not so long ago, Italian food was regarded as a poor man’s gruel—little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called “Italy,” then takes readers on a journey through Europe and across the ocean to America alongside the poor but hopeful Italian immigrants who slowly but surely won over the hearts and minds of Americans by way of their stomachs. Featuring evil villains such as the Atkins diet and French chefs, this is a rollicking tale of how Italian cuisine rose to its place as the most beloved fare in the world, through the lives of the people who led the charge.
With savory anecdotes from these top chefs and restaurateurs:
• Danny Meyer • Tony Mantuano • Michael Chiarello • Giada de Laurentiis • Giuseppe Cipriani • Nigella Lawson
And the trials and triumphs of these restaurants:
• Spiaggia • Bottega • Union Square Cafe • Maialino • Rao’s • Babbo • Il Cantinori 讀者評論 (Goodreads) An interesting topic but not particularly insightful. Much of the book was written as a series of unrelated events: "This restaurant owner did this and then that grower did that and then this merchant ... (Goodreads) There is a fundamental problem with this book: Italian food didn't conquer the world. French food did. This book admits as much, spending as much time talking about French cuisine and techniques as it ... (Goodreads) I might have given this 2 and a half stars if it did not tick me off so much. Basically, this is not a book but a catalog of restaurants, wines, chefs (all Italian of course) that came together to ... 關於作者 |