When it was first published, Italian Food, Elizabeth Davids magnificent survey of the varied food and cookery of Italys many regions, proved an inspiration to British cooks. In it, she conveyed all the richness, colour and variety of this remarkable cooking tradition. The popularity of Italian food today and the ready availability of ingredients means that even the busiest cook can re–create such tempting dishes as roasted red peppers, Piedmontese cheese fondue, fettuccine with fresh tomato sauce and chicken breasts with ham and cheese.

No one has written better or with more love of their subject, about the joy of food, its preparation and the sharing of that joy with ones fellows – Daily Telegraph

When ITALIAN FOOD was first published, the sort of ingredients Elizabeth Davidwas writing about were almost unobtainable in England and many of the dishes unknown. Since then the English have undergone a revolution in their eating habits, due in no small part to Mrs David, and this book in particular has been an inspiration to a generation of cooks. In it, Mrs David conveys all the richness, colour and variety of a remarkable cooking tradition with the sparkling erudition and excitement that make her books unforgettable.

Author:

Elizabeth David

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ISBN:

9780140273274

Publish Date:

6/1998

Pages:

416

Publisher:

Penguin

Format:

Paperback

Availability:

Approximately 6 - 10 days
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