In a Roman Kitchen
Timeless Recipes from the Eternal City
By Jo Bettoja
(Wiley, Hardcover, 9780471221470, 320pp.)
Publication Date: February 2003
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"Not only has Jo Bettoja captured the intensely flavorful, bubbly, textured cuisine of Rome in her delightful book, she has captured the spirit of the Romans in each recipe.This wonderful addition to the world of Italian cookbooks will make you savor Rome with every bite."
-Lidia Bastianich, author of Lidia's Italian-American Kitchen and Lidia's Italian Table, and host of the PBS series Lidia's Italian-American Kitchen
"Of the major cities, Rome has the biggest heart. Nowhere is this more apparent than in the street markets and at the Roman table. Jo Bettoja takes us there-she cooks with a heart as full of largesse and gusto as that of her adopted city."
-Frances Mayes, author of Under the Tuscan Sun
"No one can come close to Jo Bettoja in either knowledge or intrinsic understanding of Roman cooking. She has lived in Rome for so long that the waters of the Tiber are mixed with her blood. In a Roman Kitchen is a classic."
-Nick Malgieri, author of Great Italian and Perfect Cakes
JO BETTOJA is a highly respected culinary author and teacher who 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.