by John F. Mariani and Lidia Bastianich
Hardcover, 270 pages, St Martins Pr, List Price: $25 |
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Presents the history of Italian food culture, describing its origins as simple fare of the poor to the rise of the well-known and highly rated Italian restaurants of New York City which exist today.
Italian food, once considered cheap peasant food, now appears at three-star Michelin restaurants and on menus around the world.
March 24, 2011 Twenty years ago, Italian food was regarded as cheap, peasant food. Now it's served on menus worldwide and considered to be one of the healthiest cuisines. Esquire Magazine's food critic John Mariani chronicles the story of pizza, macaroni and red sauce in How Italian Food Conquered the World.
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