Italian Food: Elizabeth David - Softcover

Elizabeth David

Softcover

ISBN 10: 0140273271 ISBN 13: 9780140273274

Publisher: Penguin, 1998

Synopsis

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

'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday

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.

About this title

From the Back Cover:

'No one has ever written so knowledgeably, so inspiringly, or so enthusiastically about food' Clarissa Dickson Wright

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, this is 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

'So beautifully written. Elizabeth David was the first to let us know about the real country cooking of Italy' Mail on Sunday

'Above all, Elizabeth David's books make you want to cook' Terence Conran, Observer

[Thumbnail of ED]
Elizabeth David is the woman who changed the face of British cooking. 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.

Synopsis:

'No one has written better or with more love of their subject, about the joy of food, its preparation and the sharing of that joy with one's fellows' - "Daily Telegraph". When "Italian Food" was first published, the sort of ingredients Elizabeth Davidwas writing about were almost unobtainable in England and many of the dishes unknown. Since then the English have undergone a revolution in their eating habits, due in no small part to Mrs David, and this book in particular has been an inspiration to a generation of cooks. In it, Mrs David conveys all the richness, colour and variety of a remarkable cooking tradition with the sparkling erudition and excitement that make her books unforgettable.

About this edition

• Publisher: Penguin
• Publication date: 1998
• ISBN 10: 0140273271
• ISBN 13: 9780140273274
• Binding: Paperback
• Edition number: 1
• Number of pages: 406