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.
Elizabeth David (1913–1992) published eight books during her lifetime, from the evocative Book of Mediterranean Food in ration-bound 1950 to the masterly English Bread and Yeast Cookery in 1977. Her books are acclaimed not only for their recipes but also for their literary depth. French Provincial Cooking and Italian Food were reissued as Penguin Twentieth-Century Classics in 1999.See all Editorial Reviews
I bought this book for my step=mom to complete a set of cookbooks.Published 3 months ago by Maggi O
The food is scrumptious, the directions easy to follow. An assortment of eating delights.Published 12 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 18 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 21 months ago by Birdman
An inexpensive classic of traditional Italian cuisine. A must for lovers of authentic Italian food. Clear descriptions and instructions make up for lack of color pictures.Published on July 23, 2013 by Ausonio Marras