Italy for the Gourmet Traveler, Revised
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Product Description
In the most perfect gastronomic guide to Italy ever published, Fred Plotkin takes you beyond the traditional tourist experience, revealing the right fruitfulness of this nation’s extraordinary cuisine and the lifestyle that surrounds it. From country markets and wineries to city restaurants and cooking schools, you will learn Italian culinary treasures and pleasures that no additional book offers.
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To the editors: I’m an ancient friend of Fred, this is the only way I establish to try to reach him. Please, pass him persons lines, thanks. Well, Fred, I hope this could be a nice way to reach you before the end of this bloody century. Meglio proseguire in italiano, che tu conosci meglio del mio inglese. Spero tu legga ogni tanto quel che i tuoi lettori dicono di te, così magari mi rispondi e-mail rancho@tiscalinet.it Ti ricordo con piacere e abbastanza spesso. Sto scrivendo il mio primo libro “ufficiale”, la storia di un mio viaggio in Antartide. Di quello che hai letto tu, ancora non si è fatto niente (anche se non mi sono molto agitato per riuscire a pubblicare). Spero davvero che questa mia ti arrivi. Un abbraccio e fatti leggere presto. Marco Del Freo (e annessi e connessi)
Reader’s Rating: 5 / 5
I am over forty and lost my notes so only remembered one restaurant and wine recommendation when I went to Florence. But oh, the Vin y Pan did not disappoint! If all the recommendations are as excellent, you will be buying the resource that assures an absolutely satisfying trip to Tuscany.
Reader’s Rating: 4 / 5
This book is invaluble for the traveler to Italy. Not only is the introduction to all things Italian worth while, but the information re: each region, potential restaurants, things to do and see, wine of the areas is wonderful even for the return or seasoned traveler to Italy. I recommend it for all levels! You won’t feel like a novice tourist after reading Plotkin’s brilliant book.
Reader’s Rating: 5 / 5
We have had some excellent experiences using this book as well as some indifferent ones. This is hardly Plotkin’s fault since the quality of restaurants changes rapidly. What is less simple to overlook is that his notes appear to have been in a state. Specialities of one trattoria in Turin, say, are assigned to another and vice-versa. So some of the details can get you a blank look or two from the staff and managers (though some of the busier places have been questioned so many times about a dish P. recommends and which they have never really had on their menu, they know immediately that you, like a hundred additional Americans they’ve served that summer, are using the Plotkin book.) Besides why can’t he just call swiss chard swiss chard as a replacement for of bietolo and carry on like it is something exotic. This doesn’t inspire confidence in his knowledge of food, no matter how many cookbooks he may leader in years to come.
Reader’s Rating: 3 / 5
I have used this book extensively during two trips to Italy, which covered approximately 45 days. This book is invaluable if you want to experience Italy like a “real” Italian.
The leader does a nice job explaining the various types of eating establishments (ristoranti, trattoria, osteria, enoteca, tavola calda, etc.) and how what you can expect in persons establishments is different. The leader also does a fabulous job of listing the various names for food stores and what they sell. This is extremely helpful if your Italian is weak or nonexistent. Also helpful for the first time visitor to Italy is the discussion of how to buy something in a food shop. Most Americans are unfamiliar with the concept of paying first at the cashier, and then taking the ticket to the person who will prep your food. But in a gelateria or pizza shop this is just how it is done. Also nice, is how the leader clarifies the table charge (or take in charge), what it is for, and that is discretionary since many locals will stand at the bar to eat.
Regional specialties are covered in this book in reasonable detail. This is very helpful for getting into the spirit of a place and enjoying what is native to their geography. The Italians are very huge on this notion and are fiercely loyal to their own products. If you want to fit in like an Italian, it is helpful to know how what you order in Firenze is different from Roma, or Venezia.
I have establish the authors recommendations on restaurants to be right on target. Many of the restaurants he recommends I had been in prior to purchasing this book and establish that I agreed with his selections.
I highly recommend this book for anyone that likes food, and wants to delight in the best that Italy has to offer.
Reader’s Rating: 5 / 5