Cookbooks are an obsession for me, so much so that Casa Levitt has been overtaken with shelves and stacks beyond the domain of my working kitchen. Reassessing their significance results in a reorganizing and prioritizing placement, giving serious thought to overflow and possibly earmarking for garage storage. Over the years I have become more discerning when selecting a new cookbook, giving each purchase some careful thought. When Tasting Rome was released earlier this year, I knew that I must have a copy.
Katie Parla is the ultimate go to when it comes to Roman food, linking the historical origins to the modern day. The book is a treasure on so many levels, but the chapter Cucina Ebraica or Jewish Cuisine is especially well done.
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