Tasting Rome|Katie Parla
Tasting Rome : Fresh Flavors and Forgotten Recipes from an Ancient City: A Cookbook
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A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings.

Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city's culture, history, and geography. But cucina romana is the country's greatest standout.

Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome's celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture--a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You'll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more.

Studded with narrative features that capture the city's history and gorgeous photography that highlights both the food and its hidden city, you'll feel immediately inspired to start tasting Rome in your own kitchen.


  • ISBN-13: 9780804187183
  • ISBN-10: 0804187185
  • Publisher: Clarkson Potter Publishers
  • Publish Date: March 2016
  • Dimensions: 10.1 x 7.1 x 1 inches
  • Shipping Weight: 2 pounds
  • Page Count: 256

Cooking: The flavors of Mexico

Pati Jinich is a wonderfully enthusiastic champion of modern Mexican cooking as it evolves South of the border and as it spreads with the Mexican diaspora to create new regional tastes and treasures. We all know Tex-Mex, but now there’s Cal-Mex, Chicago-Mex, New York-Mex, Fusion-Mex and, perhaps, Pati-Mex. In Mexican Today, Jinich, host of the popular PBS series “Pati’s Mexican Table,” invites us into her kitchen, where she uses her knack for Mexican seasoning to add a bit of Latin flair to all kinds of foods. As a wife and working mother of three boys with packed schedules, she knows the ins and outs of getting good, interesting, family-pleasing food to the table every night. To do the same, start incorporating her recipes and her seasoning sense into your everyday repertoire—whether it’s a traditional Tortilla Soup or a new spin on Matzo Balls made with mushrooms and jalapeños, Chicken Tostadas or Tuna Tataki Tostadas with Sriracha Sauce, Pati’s Go-To Guacamole, Real Red Salsa, Cal-Mex Fish Tacos with Creamy Slaw, versatile Med-Mex Salad or foamy Mango Mousse. 

If you’re lucky enough to be in Italy, you can sample all the pleasures of la cucina romana. For the rest of us, there’s Tasting Rome, a tribute to the unique character of Roman cooking, its time-honored dishes and its new creations rooted in traditional flavors. Working with some of the city’s renowned chefs, Katie Parla and Kristina Gill—two Americans who fell in love with Rome, moved there and became steeped in its gastronomy and history—focus on the foods that highlight the spirit of Rome and make their selected recipes truly accessible for home cooks. Instead of going from antipasto to dolce, they start with snacks and street food, move on to classics and new riffs on the standards and, more unusually, include Roman-Jewish and Libyan-Jewish dishes. With delectable veggies, breads, pizzas, sweets and even cocktails, this is the perfect Roman holiday for every Italophile.

Floyd Cardoz, a celebrated New York City chef, was born and trained in Mumbai, but his fabulous new cookbook, Flavorwalla, is not an Indian cookbook. Cardoz has lived and cooked in New York for over 25 years, eaten his way around the world and happily admits that his food, like his life, is a fusion of different cultures and cuisines, brightened with Indian accents and a generous nod to Mexican ingredients and sensibilities. Cardoz is an advocate of bold flavors in everything he creates, flavors that excite, tempt and put real flair into your daily fare. Just consider Spice-Crusted Swordfish with Braised Romaine; Heirloom Tomato Salad with coriander, ginger and serrano chile; Pan-Roasted Broccoli with lime, honey and chile flakes; Braised Short Ribs with Peanuts and Anchovies; a zingy Masala Mary and a tart Tamarind Margarita. Flavorwalla proves that Chef Cardoz is truly a man for all seasonings.


This article was originally published in the April 2016 issue of BookPage. Download the entire issue for the Kindle or Nook.