Italian Food

Front Cover
Penguin, 1999 - Cooking - 376 pages
7 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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LibraryThing Review

User 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 Review

User 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

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
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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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