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.
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From Library Journal
France and Italy are especially famous for wine and food. David studies and analyzes cooking the way a scholar analyzes literature, and, as a result, her titles are far more than just cookbooks. Along with the recipes, of which there are many, she explains at length the histories of the dishes and offers splendid advice on serving wine with the meals. Both volumes, published in 1960 and 1958, respectively, contain forewords by Julia Child. Italian Food was the author's personal favorite.
Copyright 1999 Reed Business Information, Inc.
Copyright 1999 Reed Business Information, Inc.
About the Author
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 for their literary depth. French Provincial Cooking and Italian Food were reissued as Penguin Twentieth-Century Classics in 1999.
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SWEET BASIL (Lat. ocymum basilium. It. basilico). Why is this lovely aromatic herb now so rare in England? Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
SWEET BASIL (Lat. ocymum basilium. It. basilico). Why is this lovely aromatic herb now so rare in England? Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Format:Paperback
I've been carrying around my 1969 Penguin editon of Elizabeth David's book for over 30 years. It's now a wreck - it's been used so much! It is absolutely the best book I have read (and used constantly) that describes the art of cooking Italian food. Great descriptions of Italian (including regional) ingredients and really easy to follow practical menus. I was so delighted to learn that a new edition of this marvelous book (first published in 1954!) was available.
Format:Paperback
I bought this book shortly after purchasing her French cooking book. This book, in combination with the above mentioned French book and her Summer Cooking, are THE Elizabeth David books. No one who is serious about fine cuisine should be without these classics. The food is simple and stunning.
By M. Fantino
Format:Paperback
While this book on it's own does not complete a cooks library of Italian Cuisine, on the other hand, it does contain the proper approach to the myteries, simpicities and charm of Italian food, all on it's own. The descriptions are very thourough due to it's 1950's audience who may have never heard of Risotto, Gorgonzola, Prosciutto, Gelato, or even olive oil for that matter! However, she writes so comfortably and calm that you can almost picture her leaning against the stovetop. Her book is better than probably 90% of what is out today. Since the cuisine hasn't changed (much), this book is even more useful today than the 1950's, because, now we can taste the ingredients she writes so lovingly about. I often find myself looking up something and end up wandering through other musings she weaves. The artwork is great too, I especially love the painting of The Pasta Eater.
ITALIAN FOOD by Elizabeth David, combined with the works of Waverly Root, Carlo Middione, and Anna Tasca Lanza should be enough to grant anyone Italian citizenship (or at least drooling for it).
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4.4 out of 5 stars
Most recent customer reviews
3.0 out of 5 stars
This is literature
I am not really sure about the audience and the purpose of the book... not true... I have got some suspicions and they don't go down that well with me... Read more
Published on Jan 15 2001 by Thomas Albers
4.0 out of 5 stars
a culinary classic
This is a new edition of Elizabeth David's 1958 classic. I'm so glad to see it back in print. David's somewhat prolix recipes range in tone from pedantic to stern to confiding--but... Read more
Published on Mar 28 1999
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