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Rome, At Home: The Spirit of La Cucina Romana in Your Own Kitchen Hardcover – March 23, 2004


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Editorial Reviews

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"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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Review

"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
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Product Details

  • Hardcover: 304 pages
  • Publisher: Clarkson Potter; 1st edition (March 23, 2004)
  • Language: English
  • ISBN-10: 0767913779
  • ISBN-13: 978-0767913775
  • Product Dimensions: 7.8 x 1 x 9.6 inches
  • Shipping Weight: 2.1 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #944,175 in Books (See Top 100 in Books)

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25 of 26 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER on May 7, 2004
Format: Hardcover Verified Purchase
This is the third "la cucina Romana" cookbook I will have reviewed in the last six (6) months. The first two were `Cooking the Roman Way' by David Downie and `In a Roman Kitchen: Timeless Recipes from the Eternal City' by Jo Bettoja. Both have been published within the last two years. A Roman cookbook certainly seems to be a growth industry.
The most important thing to know about this book is that it is more different from the other two titles than these earlier volumes are from one another. `Rome, at Home' by Suzanne Dunaway is a chronicle of the dishes the author cooks in her home in either Rome or Los Angeles. Being only the `Spirit of la cucina Romana' and not the letter of the cuisine, the recipes have a habit of wandering all over the map of Italy. The intent and the content of the two earlier books is to more carefully document Roman dishes as offered by specific restaurante and trattoria in Rome itself.
This book includes almost every classic Roman recipe I know, including
Cipolline in Agrodolce (Little onions in sweet and sour sauce)
Carciofi alla Giudia (Artichokes fried in the Jewish Manner)
Spaghetti alla Carbonara (Spaghetti with Pancetta and Eggs)
Pizza Bianca (White Pizza)
Gnocchi alla Romana (Semolina Dumplings)
Trippa alla Romana (Tripe in Tomato Sauce)
What is surprising is that the book does not include the very Roman dish `Saltimbocca alla Romana'. In its place are several dishes with origins in other parts of Italy such as Ragu Bolognese, Pizza Napoletana, and Ossobuco in Bianco (Milanese).
As this is a book on how the author cooks at home, the recipes follow the well-known Italian culinary practice of buying the very best, freshest ingredients, and doing as little as possible to them to bring them to the table.
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2 of 2 people found the following review helpful By Marc Olevin on July 30, 2011
Format: Hardcover Verified Purchase
This is such a beautiful book on so many levels. If you read it, and never use a single recipe, you'll have a good time, learn a lot, and feel good about yourself. Rarely is a cookbook (the traditional kind, anyway) so inviting. Ms. Dunaway has compiled not only solid and enticing recipes, but the writing (all hers), illustrations (all hers) and even the book design (again, hers) is an inspiration to get you shopping -- "buy the freshest tastiest ingredients possible and then get out of the way" and cooking -- "simple is better." Every recipe has some personal background and delightful commentary, and the directions are so easy-to-follow. The author's note explains that this approach to cooking (and eating) will "brighten your kitchen and your spirits" ... I couldn't agree more. Brava Suzanne!
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By Amazon Customer on June 14, 2012
Format: Hardcover Verified Purchase
After living in Italy for a short period of time, I came to realize that I couldn't live without REAL Italian food. This book is great with easy to follow directions with great results. I highly recommend it.
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