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Italian Food (Penguin Classics) Paperback – February 1, 1999
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Copyright 1999 Reed Business Information, Inc.
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Top Customer Reviews
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).
For starters, it is a mistake to see Ms. David as `the English Julia Child'. While Julia Child was possibly the most outstanding teacher of cooking methods writing in English, Ms. David was the most distinguished scholar of English, French, and Italian cooking methods and cuisine. The hallmark of that difference was that while Julia Child reworked and expanded traditional recipes so that no detail was left to chance for the amateur American cook, Ms. David goes to equal lengths to describe exactly how Italians really cook, down to the marked inexactness of their measuring.
Unlike all the great modern writers in English on Italian cuisine such as Marcella Hazan, Giuliano Bugialli, and Lydia Bastianich, Ms. David not only gives us a survey of Italian ingredients, recipes, and methods, she gives us a critique of them as well. Can you possibly imagine Marcella Hazan saying that the Italians generally do not cook eggs very well?
Note that Ms. David is as rigorous about her giving the correct Italian names to things as the very best of the Italian writers, but unlike the Italians, she is really seeing Italian cooking through French colored glasses. Today, we commonly think, for example, of a frittata as a distinct type of dish. Ms. David translates `frittata' into `omelet'.Read more ›
Most Recent Customer Reviews
I bought this book for my step=mom to complete a set of cookbooks.Published 8 months ago by Maggi O
The food is scrumptious, the directions easy to follow. An assortment of eating delights.Published 17 months ago by Samara Adrain
Another Elizabeth David gem. She approached Italian food with the same superb style as her French cooking publications. Worth the price for the illustrations alone!Published 23 months ago by Peter Nuebler
If you're American, you read Elizabeth David's works because they cultivate first an understanding of ingredients, flavors, textures and methodology more than a step-by-step,... Read morePublished on December 3, 2013 by Birdman