Italian Food by Elizabeth David
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Italian Food
By Elizabeth David

Italian Food

By (author) See other recent books by Elizabeth David
Format: Hardback
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Italian Food by Elizabeth David

Book Description

When ITALIAN FOOD was first published, the sort of ingredients that Elizabeth David was writing about were almost unobtainable in England and many of the dishes unknown. Since them, the English have undergone a revolution in their eating habits. This book conveys the richness, colour and variety of the Italian cooking tradition.

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Book Details

ISBN: 9780712620000
ISBN-10: 0712620001
Format: Hardback
(246mm x 266mm x 23mm)
Pages: 240
Imprint: Ebury Press
Publisher: Ebury Publishing
Publish Date: 5-Apr-1990
Country of Publication: United Kingdom

Other Editions...


Books By Author Elizabeth David

Is There a Nutmeg in the House? by Elizabeth David Is There a Nutmeg in the House?, Hardback (April 2016)

This anthology of Elizabeth David's work, originally published in hardback in 2000, is a direct sequel to An Omelette and a Glass of Wine. It again contains a selection of her journalistic and occasional work from four decades. Much of it she had chosen herself for reprinting in this more accessible form.

Best of Jane Grigson by Elizabeth David Best of Jane Grigson, Hardback (May 2015)

Published to coincide with the anniversary of 25 years since her untimely death and having been out of print for more than a decade, Grub Street is republishing the ultimate compendium of Jane Grigson's recipes.

Omelette and a Glass of Wine by Elizabeth David Omelette and a Glass of Wine, Paperback (March 2014)

Demonstrates the talent that made author the most celebrated food writer of her time.

» View all books by Elizabeth David

Reviews

US Kirkus Review » On the whole, a more alluring introduction to and interesting presentation of that most savory cuisine that Wilma LaSasso's The All Italian Cookbook which appeared earlier this year- this too makes the best use of many traditional dishes. They may also be unfamiliar to American who only know "certain dubious concoctions..minestrone, spaghetti" etc. Along with a general foreword and some specific instructions on the "store cupboard" and equipment and quantities, there are interesting historical and regional facts about the foods you will be serving, throughout the text, and drawings by Renato Guttuso. From antipasti to conserves, there are many, many dishes which do not all demand too experienced a hand or exhaustive preparation. Some have already appeared in the pages of Harper's Bazaar which assures the cachet of the gourmet. (Kirkus Reviews)


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