[CULINARY HISTORY] THE FOOD OF FRANCE; With an Introduction by Samuel Chamberlain
New York: ATHENEUM, 1970. First Edition. Hardcover. 486 pages. Waverley Root (1903-1982), a news correspondent, who turned essays on food and its history into an art form, brings to life then rich culinary history of Italy in this extensive and voluminous text. Root traveled to the most remote regions of..... More