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Italian Food (Paperback)

Author:  Elizabeth David Foreword By:  Julia Child Introduction:  Julia Child
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Learn more about Italian Food:

Format: Paperback
ISBN-10: 0141181559
ISBN-13: 9780141181554
Sku: 30449337
Publish Date: 4/1/1999
Dimensions:  (in Inches) 8H x 4L x 1T
Pages:  416
 
*Author: David, Elizabeth *Series Title: Penguin Classics *Publication Date: 1999/04/01 *Number of Pages: 384 *Binding Type: Paperback *Language: English *Depth: 1.00 *Width: 4.00 *Height: 8.00
From the Publisher:
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.
Annotation:
With cookbooks like this one, Elizabeth David introduced English and American cooks to the joys of regional continental cuisine. ITALIAN COOKING contains informative, authentic, and appealing recipes from all over Italy, based on David's own researches there.
Author Bio
Elizabeth David
Elizabeth David was one of three sisters in an upper-class English family. After a brief career on the stage, she sailed around the Mediterranean in 1939 with her first husband and lived abroad for seven years thereafter, chiefly in France, Greece, Italy, and Egypt, teaching herself to cook as she traveled. She returned to England (husbandless) after the war and began writing cookbooks based on her experiences. She also wrote newspaper columns and articles, and opened a shop in London that sold French kitchenware. David was an OBE and a CBE, and was a fellow of the Royal Society of Literature, a Chevalier de L'Ordre du Merite Agricole, and the recipient of honorary doctorates from the Universities of Essex and Bristol. She was the author of nine cookbooks and one of the first cookbook writers to champion fresh food and natural ingredients, and to inspire respect for the regional cooking of Italy and France. A beautiful, relentlessly private woman who could be difficult to get along with, she once commented, "All there is to know about me is in my books."

Praise

New York Times
"[S]pells out the basics of home cooking in the city and the country." - Mark Bittman 10/13/1999

Product Attributes

Product attributeeBooks:   Kobo
Product attributeBook Format:   Paperback
Product attributeNumber of Pages:   0416
Product attributePublisher:   Penguin Books
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