"The Food of Italy" by Waverley Root is a first edition hardcover book published by Atheneum in 1971. The book delves into the food culture of Italy, making it a valuable read for adults interested in cookbooks and historical narratives. With a dust jacket included, this 750-page volume explores the topic of food in Italy, providing readers with a comprehensive look at the culinary traditions of the country. Written in English, this book serves as a valuable addition to any collection focusing on Italian cuisine and culture.