Elizabeth David's Italian Food was one of the first books to demonstrate the enormous range of Italy's regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David imparts her knowledge from her many years in Italy, exploring, researching, tasting and testing dishes. Her passion for real food, luscious, hearty, fresh, and totally authentic, will inspire anyone who wishes to recreate the abundant and highly unique regional dishes of Italy.
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Review: Italian FoodUser Review - Al Maki - Goodreads
There are a number of Italian cook books I use more than this one but it has some interesting recipes. Her Veronese mushroom sauce is a favourite of mine I've never seen elsewhere. Read full review
Review: Italian FoodUser Review - Frank O'connor - Goodreads
This book is about the truth of Italian cooking verses the fictions of the nineteen fifties and sixties. It a fascinating historical object and David has a strong voice. Read full review