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and chapter titled
and recipes that have been shaped by heat and drought and infused with bold flavors
As the daughter of Jamaican immigrants
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Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Built a City (Katie Parla) Heath and chapter titledFrom Italys leading culinary voice and New York Times bestselling author Katie Parla, Rome offers a sweeping portrait of the citys food culture, past and present. 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 worlds most compelling. Rome launches with a thorough history through a culinary lens, beginning with its
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