From Publishers Weekly
"Simple is better," says Dunaway (No Need to Knead) in her introductory note explaining the Roman way of cooking, and she adheres to that notion as she revisits scores of familiar, uncomplicated dishes, such as Bruschetta, Minestrone, Saltimbocca alla Romana, Polenta and Tiramisu. Because she does include so many conventional recipes, Dunaway duplicates much Italian fare appearing in other titles. Even so, she does make her presence felt by sharing some firm personal convictions. She declares unequivocally that there should not be cream in Fettuccine all'Alfredo, even though it is a frequent ingredient in the recipes of others. Nor does she allow zucchini or olives in her rendition of Caponata-although she does suggest adding the ethereal flavor of fennel. Dunaway's idiosyncratic take on Spaghetti al Pesto eschews the usual pine nuts in favor of pistachios, which, she asserts, tame the garlic and contribute a welcome texture. Among the more esoteric recipes are Slow-Roasted Pork Belly Meat, Stuffed with Herbs and Garlic and Thin Cured Beef with Arugula, which takes several weeks to complete.
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"If you can't live like a Roman, you can now eat like one -- a mouthwatering culinary delight."
-- William Murray, author of The Last Italian
and City of the Soul: A Walk in Rome
Suzanne Dunaway, an American with an insider's knowledge of Rome, celebrates the home cooking and natural bounty of cooking alla romana
in a delightfully readable collection of easy, authentic, and mouthwatering recipes. I savored every page. Buona degustazione!
-- Noel Riley, author of Appetite for Life: The Biography of Julia Child