Italian Food, Paperback book

Italian Food[Paperback]

by Elizabeth David

4.33 out of 5 (3 ratings)

Penguin Books Ltd 
Publication Date:
25 June 1998 
National & Regional cuisine 


In Italian Food, Elizabeth David was the first to help us understand the real country cooking of Italy. Italian Food was an inspiration to British cooks when it was first published in 1954 - and it remains so to this day.

Showing 1-4 out of 4 reviews.

  • This one is probably tied with Mediterranean Food for the Elizabeth David book that's closest to my heart. Even where I disagree with her (she disliked basil!), I find her endearing.

    5.00 out of 5


  • 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 would be consulted frequently because of the basic recipes that can be used in a variety of dishes. The most recent update was done in 1987. It would be interesting to see which cookbooks (and other books) would be added to the bibliographies if it were updated today. There are line drawings, but I would have loved photos of some of the dishes.

    4.00 out of 5


  • 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.

    4.00 out of 5


  • Elizabeth David's (1913 - 1992) third book, published in 1954. Indispensible for the discussion of ingredients as much as the actual recipes. This is completely authentic, the result of extensive travels in Italy. Peppered with fully referenced quotations from others and general points of information, such as the fact that Diogenes the Cynic died from trying to eat raw inkfish.

    out of 5


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