Italian Food

Front Cover
Penguin, 1999 - Cooking - 376 pages
19 Reviews

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 Food

User Review  - Clío - Goodreads

A must-have for those interested in reading about early Italian cooking. What a terrible shame that Renato Guttuso's original drawings for this book have been banned from inclusion. It's worth reading "Midnight in Sicily" for additional background information on this. Read full review

Review: Italian Food

User Review  - Uber Dove - Goodreads

Don't read on empty belly. Read full review

Contents

VI
1
VII
4
VIII
25
IX
27
X
34
XI
51
XII
65
XIII
81
XX
213
XXI
230
XXII
251
XXIII
261
XXIV
263
XXV
271
XXVI
284
XXVII
294

XIV
94
XV
110
XVI
114
XVII
130
XVIII
142
XIX
177
XXVIII
299
XXIX
308
XXX
318
XXXI
324
XXXII
339
Copyright

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About the author (1999)

Elizabeth David (1913–1992) published eight books during her lifetime, from the evocative Book of Mediterranean Food in ration-bound 1950 to the masterly English Bread and Yeast Cookery in 1977. Her books are acclaimed not only for their recipes but also for their literary depth. French Provincial Cooking and Italian Food were reissued as Penguin Twentieth-Century Classics in 1999.

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