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Italian Food (Penguin Twentieth-Century Classics)

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Italian Food (Penguin Twentieth-Century Classics) (Paperback)

by Elizabeth David (Author)

4.2 out of 5 stars See all reviews (4 customer reviews)

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12 used from �7.87

Other Editions:	RRP:	Our Price:	Other Offers:
Hardcover (New edition)	�25.00	�16.25	18 used & new from �7.61
Paperback (Revised Edition)			33 used & new from �0.01

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Product details

Paperback: 416 pages
Publisher: Penguin Books Ltd; Revised edition edition (April 1999)
Language English
ISBN-10: 0141181559
ISBN-13: 978-0141181554
Product Dimensions: 19.7 x 12.9 x 2.1 cm

Average Customer Review: 4.2 out of 5 stars See all reviews (4 customer reviews)

Amazon.co.uk Sales Rank: 796,391 in Books (See Bestsellers in Books)
Popular in this category:
#39 in Books > Food & Drink > Food Writers > Elizabeth David

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What Do Customers Ultimately Buy After Viewing This Item?

	55% buy the item featured on this page: Italian Food (Penguin Twentieth-Century Classics) 4.2 out of 5 stars (4)
	18% buy Italian Food 4.8 out of 5 stars (5) �6.69
	12% buy Elizabeth David Classics: "Mediterranean Food", "French Country Cooking" and "Summer Cooking" 5.0 out of 5 stars (5) �11.04
	12% buy French Provincial Cooking 4.9 out of 5 stars (8) �9.74

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Customer Reviews

4 Reviews

5 star:		(3)
4 star:		(0)
3 star:		(0)
2 star:		(1)
1 star:		(0)

Average Customer Review

4.2 out of 5 stars (4 customer reviews)

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Most Helpful Customer Reviews

127 of 127 people found the following review helpful:

5.0 out of 5 stars A MUST-HAVE in Hard-Back!, 8 Aug 2004

By	A B CeDar - See all my reviews (TOP 50 REVIEWER)

This review is from: Italian Food (Hardcover)

Some books one can accept, and tolerate, in the paperback format but if your budget can stretch to the hard-back editon of this superb book then we would thoroughly recommend it to the keen authentic Italian cook and/or Elizabeth David fanatic.

This is a HUGE book so it needs some serious space on that sturdy kitchen book-shelf but will be much admired as a result!

Typical Elizabeth David style, easy to read and sheer pleasure.
Fantastic colour photography throughout, totally researched.

On the expensive side but Elizabeth David cookery books are a true investment and rarely 'cheap', for obvious reasons.
When Amazon stock is available it is at a great price, but you might be lucky to find one hiding on a bookshelf near you, like I did - discounted due to a damaged dustjacket, this is one of my best investments to date!

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92 of 125 people found the following review helpful:

5.0 out of 5 stars Fabulous book which I've bought at least 5 times, 10 Nov 2001

By A Customer

This review is from: Italian Food (Hardcover)

I first used this book in 1972 when I lived in Rome. My Italian wasn't good enough to follow a recipe book, and I came across this in the english language bookshop there.

Not only are the recipes authentic, but the book is a sheer pleasure to read, a gastronomic tour of Italy. The food preparation guidelines are clear and easy to follow and the results are exquisite. I have purchased this book at least 5 times in paperback, because every time I buy it somebody asks me if they can borrow it. I have a well loved copy of the hardback book which is beautifully illustrated and would make an ideal Christmas present for a foodie. All of Elizabeth David's books are very readable and wonderfully researched.

If I had to choose one cookbook from my collection it would be this one.

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2 of 14 people found the following review helpful:

5.0 out of 5 stars For a deeper insight..., 7 May 2007

By	Italophile (Manchester) - See all my reviews

This review is from: Italian Food (Hardcover)

...read Peter Robb's Midnight in Sicily which will surely sell it to you. He met the author at home and sampled her cooking. No review could improve on his.

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Most Recent Customer Reviews

2.0 out of 5 stars Too good to use
This book is far too well produced to be a practical cook book. It is Elizabeth David at the height of her powers, but you could not imagine putting this edition on a work surface... Read more

Published 5 months ago by Timothy R. Chilvers

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