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Italian Food by Elizabeth David
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Italian Food

By Elizabeth David
Foreword by Julia Child

By Elizabeth David
Foreword by Julia Child

By Elizabeth David
Foreword by Julia Child

By Elizabeth David
Foreword by Julia Child

Best Seller
Paperback $18.00

Feb 01, 1999 | 416 Pages

Ebook $10.99

Feb 01, 1999 | 416 Pages

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    Italian Food by Elizabeth David
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    Feb 01, 1999 | 416 Pages
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      Feb 01, 1999 | 416 Pages

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    About Italian Food

    Elizabeth David’s Italian Food was one of the first books to demonstrate the enormous range of Italy’s regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David imparts her knowledge from her many years in Italy, exploring, researching, tasting and testing dishes. Her passion for real food, luscious, hearty, fresh, and totally authentic, will inspire anyone who wishes to recreate the abundant and highly unique regional dishes of Italy.

    For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.

    About Italian Food

    Elizabeth David’s Italian Food was one of the first books to demonstrate the enormous range of Italy’s regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David imparts her knowledge from her many years in Italy, exploring, researching, tasting and testing dishes. Her passion for real food, luscious, hearty, fresh, and totally authentic, will inspire anyone who wishes to recreate the abundant and highly unique regional dishes of Italy.

    For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.

    Read An Excerpt

    Read An Excerpt

    Also by Elizabeth David

    Elizabeth David on Vegetables
    French Provincial Cooking
    See all books by Elizabeth David

    Also by Elizabeth David

    Elizabeth David on Vegetables
    French Provincial Cooking
    See all books by Elizabeth David

    About Elizabeth David

    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… More about Elizabeth David

    About Elizabeth David

    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… More about Elizabeth David

    Product Details

    Category: Regional & Ethnic Cooking | Nonfiction Classics | Food Memoir & Travel | Travel: Europe

    Paperback | $18.00
    Published by Penguin Classics
    Feb 01, 1999 | 416 Pages | 5-1/16 x 7-3/4 | ISBN 9780141181554

    Category: Regional & Ethnic Cooking | Nonfiction Classics | Food Memoir & Travel | Travel: Europe

    Ebook | $10.99
    Published by Penguin Classics
    Feb 01, 1999 | 416 Pages | ISBN 9781101573846

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    Inspired by Your Browsing History

    Table Of Contents

    Italian FoodIntroduction
    Introduction to the First Edition
    Introduction to the First Penguin Edition
    Foreword by Julia Child

    Acknowledgments
    Italian Dishes in Foreign Kitchens
    The Italian Store Cupboard
    Kitchen Equipment: Quantities; Timing; Temperatures; Measuring and Weighing
    Hors d’Oeuvre and Salads
    Soups
    Pasta Asciutta
    Ravioli, Gnocchi, etc.
    Rice
    Haricot Beans, Chick Peas, Polenta, etc.
    Eggs, Cheese Dishes, Pizze, etc.
    Fish Soups
    Fish
    Meat
    Poultry and Game
    Vegetables
    Sweets: Fruit; Ices
    Sauces
    Preserves
    Cheese
    Notes and Books on Italian Wines
    Some Italian Cookery Books
    Guides to Food and Wine in Italy
    Visitors’ Books
    Index

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