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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LibraryThing ReviewUser Review - thornton37814 - LibraryThing
This classic work provides an in-depth look at Italian cuisine. The text is interesting, and the recipes often discuss substitutes for difficult to obtain items. This is the type of cookbook that ... Read full review
LibraryThing ReviewUser Review - freelancer_frank - LibraryThing
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