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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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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Book Description Harpercollins, 1988. Hardcover. Book Condition: New. Bookseller Inventory # P110060158425
Book Description Harpercollins, 1988. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0060158425