Italian Food

Elizabeth David - Author

Julia Child - Foreword by

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ISBN 9780141181554 | 416 pages | 01 Feb 1999 | Penguin Classics | 5.19 x 7.75in | 18 - AND UP
Summary of Italian Food Summary of Italian Food Reviews for Italian Food An Excerpt from 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.

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

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