{"title":"COOK BOOKS","description":"\u003cp\u003eA collection of our favorite food writers and cook books. \u003c\/p\u003e","products":[{"product_id":"crepes-50-savory-and-sweet-recipes","title":"Crepes: 50 Savory and Sweet Recipes","description":"Martha Holmberg is uniquely equipped to bring crêpes into the home kitchen. Trained at the renowned La Varenne cooking school, she has been a food writer, editor, and cook in the United States, England, and France for the past two decades. Her lifelong love of this favorite food is apparent throughout this collection of 50 sweet and savory recipes, ranging from the simple and snacky Butter-Sugar-Lemon of her teenage years to the crepe cakes and cannelloni of an accomplished cook. 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Drawing on two decades of research, eating, and storytelling in the Italian capital, Parla shows how the Roman table has evolved from the Iron Age to today and why it remains one of the world’s most compelling.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRome\u003c\/span\u003e\u003cspan\u003e launches with a thorough history through a culinary lens, beginning with its murky Iron Age origins, tracing the impact of conquests through the Roman Republic to the expansion of trade routes during the Empire and a scrappy period through the Middle Ages to ready Rome for its revival into the Renaissance era. Parla covers the political, societal, and economic shifts of the 18th and 19th centuries, from Napoleon to Mussolini and the post-war boom that introduced the “dolce vita” lifestyle, illustrating how people ate through the eras to bring readers into the mindset of present-day Rome.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe book contains over 110 recipes, drawn from experts (home cooks, restaurant pros, and food artisans alike) and is organized with a thematic approach: fried snacks and starters; pasta and soup; fish, meat and offal; vegetables, salads and sides; pizza and breads; and desserts. While the city’s beloved \u003c\/span\u003e\u003cspan\u003esupplì\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003ecacio e pepe,\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan\u003emaritozzi\u003c\/span\u003e\u003cspan\u003e traditions are well represented, Parla finds opportunities to showcase a wider swath of Rome’s dining culture with recipes such as a hearty \u003c\/span\u003e\u003cspan\u003efettuccine al sugo di coda \u003c\/span\u003e\u003cspan\u003eoxtail pasta and a warming \u003c\/span\u003e\u003cspan\u003eminestra di broccoli e arzilla, \u003c\/span\u003e\u003cspan\u003eor romanesco and broccoli soup. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMore than a mere cookbook, \u003c\/span\u003e\u003cspan\u003eRome \u003c\/span\u003e\u003cspan\u003econtains in-depth features that range from reflections on the fetishization of the \u003c\/span\u003e\u003cspan\u003ecucina povera\u003c\/span\u003e\u003cspan\u003e to the rise of the city’s urban dairy trade. 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