Italian Food Hardcover – 5 Apr 1990
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About the Author
Elizabeth David (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986. --This text refers to an out of print or unavailable edition of this title.
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Top Customer Reviews
'Elizabeth David discovered her taste for good food and wine when she lived with a French family while studying history and literature at the Sorbonne.
A few years after her return to England, she made up her mind to learn how to cook so that she could reproduce for herself and her friends some of the food that she had come to appreciate in France. Subsequently Mrs David lived and kept house in France, Italy, Greece, Egypt and India, as well as in England ....'
Fresh lemons enhance the plain white cover which opens to 376 matt pages, packed full of information and recipes, written in the typical Elizabeth David style.
The book opens with an introduction, notes about the previous editions and finishes with a 37 page index.
Sandwiched in between are the recipes, titles in both Italian and English( if applicable), split over the following chapters:
* Italian Dishes in Foreign Kitchens
* The Italian Store Cupboard
* Kitchen Equipment
* Hors d'Oeuvre and Salads
* Pasta Asciutta
* Ravioli, Gnocchi etc
* Haricot Beans, Chick Peas, Polenta etc
* Eggs, Cheese Dishes ,Pizza etc
* Fish Soups
* Poultry & Game
* Sweets, sectioned into 'Fruit' and 'Ices'
* Notes and Nooks on Italian Wines
* Some Italian Cookery Books
* Guides to Food & Wine in Italy
A scattering of black and white illustrations break up the text, which is simple in places and more complex where it needs to be, e.g.Read more ›
If you think you already know ALL about Italian food, try this, you will learn a lot more. I read this while watching "Two Greedy Italian's" on TV. The two Italian chefs travelled all around Italy, learning and demonstrating the recipes. I fell in love with Italy, its people and food. Her Writing(David's) is inspirational. With a handful of this or a touch of that.(There are many that copy her style these days)Without the conventional list of ingredients and weights given, you are invited to cook these dishes using your own preferences and taste to guide you. Just by reading this book you will learn a lot more about food. And will remind you of a lot you have forgetten. Great bedtime reading, if you can sleep without running down stairs to ransack the fridge!
The other books by David in my collection are "French Provincial Cooking" This is considered to be the crowning acheivement of David's career, gathered from great chefs as well as well as local cooks, and one of the finest bibliographies of good cookery books ever compiled. And,"Mediterranean food and other writings." Now I just need the one named 'Summer Cooking,' which I hope will be ordered next week, and I'm all set.
Elizabeth David has led the way in this style of cooking. Eat your heart out Delia Smith! All of these books are from Amazon. Thanks for reading, enjoy your meals.
Most Recent Customer Reviews
This is quite a literary version of my old paperback version. Lovely historical paintings throut out. Not what i had expected but most enjoyable neverthelessPublished 3 months ago by Carol Day
This was to replace a well used copy which was starting to disintegrate. It was mcuh bigger than I expected and does not fit properly on my kitchen book shelves. Read morePublished 4 months ago by Amazon Customer
Essential Italian cook book written as story by a superb cook - essential for any would be 'foody'. This is to replace my worn out 40 year old paperback edition which taught me how... Read morePublished 6 months ago by Suze
The master. I have three core Italian cookbooks and this is one of them.Published 8 months ago by Alison Towers
The book makes interesting reading. The recipes are simple but sound delicious. The best thing about the book is that it is now a piece of social history. Read morePublished 9 months ago by Alan Rayment