Maureen B. Fant

discovering Italy through its food

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Williams-Sonoma Rome

This is my first cookbook. It's about half essays on the Roman food scene, past and present, with closeups of specific foods, neighborhoods, markets, and more. The 50 recipes are genuine, with only a little California tweaking. There are chapters on antipasti, primi, secondi, contorni, and dolci, and many of the recipes are ones I make all the time at home; others are adapted from recipes provided by my favorite restaurants.

The photographs are out of this world. I can say that because I had nothing to do with them. They're by Jean-Blaise Hall, who came three or four times from Paris to shoot in different seasons.

Selected Works

Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few.
Food culture and recipes with fabulous photos
A personal guide to traditional eating and drinking in three cities
A to Z Italian-English lexicon of food terminology
The Classical World
A source book on ancient women
By Oretta Zanini De Vita