John Wiley & Sons
- In a Roman Kitchen: Timeless Recipes from the Eternal
City.





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In a
Roman Kitchen: Timeless Recipes from the Eternal
Cityby Jo Bettoja
ISBN: 0-471-22147-3,
304 Pages,
2003
From the savory
splendor of crisply fried articho-kes to the easy indulgence
of spaghetti alla carbo-nara cooked perfectly al dente, the
cooking of Rome is every bit as
glorious as the city’s breath-taking art and architecture.
In a Roman Kitchen explores the
delights of this rich culinary heritage with a spectacular
tour of the markets, ingredients, and classic recipes of the
Eternal City
Author
Jo Bettoja invites readers into her
stori-ed kitchen to share over 200
authentic recipes from Roman home
kitchens that are sophisticated, yet accessible, like
Hazelnut Semifreddo;
Artichokes, Fava
Beans, and Peas (
La Vignarola); and Spareribs
and Sausages with Polenta With striking halftone
photographs of the city taken by top
Italian photographer Paolo
Destephanis, this book is a delicious ode to the
gustatory pleasures of one of the world’s best-loved cities.

Jo Bettoja (
Rome, Italy) ran the world-renowned
Lo Scaldavivande cooking school in
Rome for over ten years. She is the author of
Southern Italian Cooking: Family Recipes from
the Kingdom of the Two Sicilies and coauthor of
Italian Cooking in the Grand Tradition Her
recipes have been featured in The New York
Times and in magazines such as Food
& Wine, Travel &
Leisure, Diversion,
McCalls, and Town &
Country



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