Italian Food

Italian Food

4.29 (497 ratings by Goodreads)
  • Paperback

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Exploding once and for all all the myths that Italians live entirely on minestrone, spaghetti and veal escalopes, this book demonstrates the enormous and colourful variety of Italy's regional cooking. Listing well over four hundred dishes, clearly described and helpfully classified, the author of "A Book of Mediterranean Food" and "French Country Cooking" also enumerates the various herbs and spices required in many of them, explaining where they may be bought and there are useful chapters on Italian wines and cheeses.
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Product details

  • Paperback | 416 pages
  • 128 x 190 x 28mm | 281.23g
  • London, United Kingdom
  • 0140468412
  • 9780140468410

Author information

Elizabeth David (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986.
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Rating details

497 ratings
4.29 out of 5 stars
5 48% (239)
4 38% (189)
3 11% (53)
2 2% (10)
1 1% (6)
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