Vous voulez voir cette page en fran�ais ? Cliquez ici.

Quantity:

More Buying Choices

19 used & new from CDN$ 9.28

Have one to sell? Sell yours here

See larger image

Share your own customer images

Publisher: learn how customers can search inside this book.

20th Century Italian Food (Paperback)

by Elizabeth David (Author)

4.2 out of 5 stars See all reviews (5 customer reviews)

List Price:	CDN$ 17.07
Price:	CDN$ 12.68 & eligible for FREE Super Saver Shipping on orders over CDN$ 39. Details
	o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o

Usually ships within 3 to 6 weeks.
Ships from and sold by Amazon.ca. Gift-wrap available.

13 new from CDN$ 9.28 6 used from CDN$ 15.05

Frequently Bought Together

Total List Price: CDN$ 90.07
Price For All Three: CDN$ 59.60

Some of these items ship sooner than the others. Show details

This item: 20th Century Italian Food by Elizabeth David
Usually ships within 3 to 6 weeks.
Ships from and sold by Amazon.ca.
Eligible for FREE Super Saver Shipping on orders over CDN$ 39. Details
20th French Provincial Cooking by Child Julia
Usually ships within 4 to 6 weeks.
Ships from and sold by Amazon.ca.
Eligible for FREE Super Saver Shipping on orders over CDN$ 39. Details
Mastering the Art of French Cooking, Volume I by Julia Child
In Stock.
Ships from and sold by Amazon.ca.
Eligible for FREE Super Saver Shipping on orders over CDN$ 39. Details

Customers Who Bought This Item Also Bought

20th French Provincial Cooking

by Child Julia

4.8 out of 5 stars (14) CDN$ 17.52

The Oxford Companion to Italian Food

by Gillian Riley

CDN$ 25.17

Simple French Food

by Richard Olney

4.2 out of 5 stars (11) CDN$ 26.21

Essentials of Classic Italian Cooking

by Marcella Hazan

4.8 out of 5 stars (72) CDN$ 26.46

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

by Karen Page

4.0 out of 5 stars (10) CDN$ 24.26

› Explore similar items

Product Details

Paperback: 416 pages
Publisher: Penguin Classics; Revised edition edition (April 1 1999)
Language: English
ISBN-10: 0141181559
ISBN-13: 978-0141181554
Product Dimensions: 19.7 x 12.9 x 2.1 cm
Shipping Weight: 300 g

Average Customer Review: 4.2 out of 5 stars See all reviews (5 customer reviews)

Amazon.ca Sales Rank: #150,067 in Books (See Bestsellers in Books)

Would you like to update product info or give feedback on images?

Product Description

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.

Tag this product

(What's this?)

Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organize and find favorite items.

What do customers ultimately buy after viewing this item?

	81% buy the item featured on this page: 20th Century Italian Food 4.2 out of 5 stars (5) CDN$ 12.68
	19% buy 20th French Provincial Cooking 4.8 out of 5 stars (14) CDN$ 17.52

Explore similar items

Customer Reviews

5 Reviews

5 star:		(2)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(0)

Average Customer Review

4.2 out of 5 stars (5 customer reviews)

Share your thoughts with other customers:

Create your own review

Most helpful customer reviews

5.0 out of 5 stars Absolutely The Best Book on Traditional Italian Food, Nov 20 2000

By	Gerard Cheyne (Tokyo) - See all my reviews

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.

Was this review helpful to you? Yes No (Report this)

4.0 out of 5 stars A GEM, Jul 20 2000

By	"really-siobhan" (Winchester, MA United States) - See all my reviews

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.

Was this review helpful to you? Yes No (Report this)

5.0 out of 5 stars An absolute must, Jul 4 2000

By	M. Fantino (San Francisco, California USA) - See all my reviews (REAL NAME)

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).

Was this review helpful to you? Yes No (Report this)

Share your thoughts with other customers: Create your own review

› See all 5 customer reviews...

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... Read more

Published on Mar 28 1999