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Italian Food - Elizabeth David

Paperback Published: 25th June 1998
ISBN: 9780140273274
Number Of Pages: 464

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'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 one's 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.

Industry Reviews

On the whole, a more alluring introduction to and interesting presentation of that most savory cuisine that Wilma LaSasso's The All Italian Cookbook which appeared earlier this year- this too makes the best use of many traditional dishes. They may also be unfamiliar to American who only know "certain dubious concoctions..minestrone, spaghetti" etc. Along with a general foreword and some specific instructions on the "store cupboard" and equipment and quantities, there are interesting historical and regional facts about the foods you will be serving, throughout the text, and drawings by Renato Guttuso. From antipasti to conserves, there are many, many dishes which do not all demand too experienced a hand or exhaustive preparation. Some have already appeared in the pages of Harper's Bazaar which assures the cachet of the gourmet. (Kirkus Reviews)

*1: Introduction**1a: Introduction to the First Edition*1b: Introduction to the First Penguin Edition*2: ITALIAN DISHES IN FOREIGN KITCHENS*3: THE ITALIAN STORE CUPBOARD*4: KITCHEN EQUIPMENT*4a: Quantities, Timing, Temperatures, Measuring and Weighing*5: HORS D'OEUVRE AND SALADS*6: SOUPS*7: PASTA ASCIUTTA*8: RAVIOLI, GNOCCHI, ETC.*9: RICE*10: HARICOT BEANS, CHICK PEAS, POLENTA, ETC.*11: EGGS, CHEESE DISHES, PIZZE, ETC.*12: FISH SOUPS*13: FISH*14: MEAT*15: POULTRY AND GAME*16: VEGETABLES*17: SWEETS*18: SAUCES*19: PRESERVES*20: CHEESES*21: NOTES AND BOOKS ON ITALIAN WINES*22: SOME ITALIAN COOKERY BOOKS*23: GUIDES TO FOOD AND WINE IN ITALY*24: VISITORS' BOOKS*25: Acknowledgements

ISBN: 9780140273274
ISBN-10: 0140273271
Audience: General
Format: Paperback
Language: English
Number Of Pages: 464
Published: 25th June 1998
Publisher: Penguin Books Ltd
Country of Publication: GB
Dimensions (cm): 19.9 x 12.9  x 2.8
Weight (kg): 0.3
Edition Number: 4

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Elizabeth David

About the Author


Elizabeth David CBE (born Elizabeth Gwynne; 26 December 1913 – 22 May 1992) was a British cookery writer who, in the mid-20th century, strongly influenced the revitalisation of the art of home cookery with articles and books about European cuisines and traditional British dishes.

Born to an upper-class family, David rebelled against social norms of the day. She studied art in Paris, became an actress, and ran off with a married man with whom she sailed in a small boat to Greece. They were nearly trapped by the German invasion of Greece in 1940 but escaped to Egypt where they parted. She then worked for the British government, running a library in Cairo. While there she married, but the marriage was not long lived.

After the war, David returned to England, and, dismayed by the gloom and bad food, wrote a series of articles about Mediterranean food that caught the public imagination. Books on French and Italian cuisine followed, and within ten years David was a major influence on British cooking. She was deeply hostile to second-rate cooking and to bogus substitutes for classic dishes and ingredients. She introduced a generation of British cooks to Mediterranean food hitherto barely known in Britain, such as pasta, Parmesan cheese, olive oil, salami, aubergines, red and green peppers, and courgettes.

David opened a shop selling kitchen equipment in the 1960s. It continued to trade under her name after she left it in 1973, but her reputation rests on her articles and her books, which have been constantly reprinted.

She died at her Chelsea home on 22 May 1992, aged 78, and was buried on 28 May at the family church of St Peter's, Folkington.

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