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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


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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