Italian Food

4.33 out of 5 (3 ratings)

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Format:: Paperback
Pages:: 464
Publisher:: Penguin Books Ltd
Publication Date:: 25 June 1998
Category:: Books
ISBN:: 9780140273274

Description

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. Embracing the variety, richness and vibrancy of Italian cooking, with particularly reference to regional variation, Elizabeth David provides a magnificent and inspiring collection of favourite dishes as well as those more rarely encountered. With straightforward recipes for meals such as Piedmontese cheese fondue, fettuccine with fresh tomato sauce and chicken breasts with ham and cheese, Elizabeth David brings us the authentic taste of Italian food. "Elizabeth David's clear and unpretentious directions for the enjoyment of good food have never been surpassed". ("Daily Mail"). "Not only did she transform the way we cooked but she is a delight to read". ("Express on Sunday"). "Britain's most inspirational food writer". ("Independent"). "When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page". ("Guardian"). Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book "Mediterranean Food" followed more bestsellers, including "French Country Cooking", "Summer Cooking", "French Provincial Cooking", "Italian Food", "Elizabeth David's Christmas" and "At Elizabeth David's Table".

Reader Reviews

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

mcglothlen
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

thornton37814
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

freelancer_frank
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

Carrie.deSilva