Italian Food by Elizabeth David
If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David's masterpiece is the place to start. The joy and relevance of this book today is that recipes that could only be read 60 years ago can now be cooked and savoured.I tell all our students to read her booksNot only does she wonderful prose but the books and the recipes are still very of the now.
-- Darina AllenDozens of the young chefs who have brought glory to American cooking over the last two decades are indebeted to Mrs David.
-- Marian Burros * The New York Times *The Elizabeth David recipe that I love and remember the most is the delicious ragu from her Italian Food book... Elizabeth David is up there with the best.
-- Jamie OliverMore than a collection of recipes, this book is in effect a readable and discerning dissertation on Italian food and regional dishes, and their preparation in the English kitchen.
* The Times Literary Supplement *From the evocative Book of Mediterranean Cuisine in ration-bound 1950 to the masterful English Bread and Yeast Cooking in 1977, Elizabeth David (1913-1992) authored eight books during her lifetime. Her cookbooks are praised for their literary depth as well as their recipes. In 1999, Penguin Twentieth-Century Classics released French Provincial Cooking and Italian Cuisine.
| SKU | Unavailable |
| ISBN 13 | 9781911621294 |
| ISBN 10 | 1911621297 |
| Title | Italian Food |
| Author | Elizabeth David |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Grub Street Publishing |
| Year published | 2019-05-31 |
| Number of pages | 406 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |