SEE ROME AND EAT by Beverly Pepper

SEE ROME AND EAT

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KIRKUS REVIEW

A gourmet itinerary of the city whose ""cuisine mirrors its civiliation"" describes in words and pictures (there are 62 black and white halftones) the settings and historical associations of its finest restaurants- ancient, Renaissance and modern, from the most elegant Hostaria Dell'orso down. Some fifty restaurants have been chosen- and from them- some 200 recipes translated into American terms with a general word on ingredients (the appendix lists where they can be obtained state by state) and techniques. The recipes have been designed for six- and there are an appreciable number of sauces, pasta (the best is your own), fish, meat, etc., down to wines. A guide to gastronomy for both abroad and at home for more fastidious to luxurious tastes.

Publisher: Doubleday