Italian Food (Penguin Classics) (Paperback)

by Elizabeth David (Author), Julia Child (Author) "SWEET BASIL (Lat. ocymum basilium. It. basilico). Why is this lovely aromatic herb now so rare in England?..." (more)
Key Phrases: col tonno, plain flour sieved, concentrated tomato purée, Bel Paese, New York, Norman Douglas (more...)

Editorial Reviews

From Library Journal
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.

Product Description
When ITALIAN FOOD was first published, the sort of ingredients that Elizabeth David was writing about were almost unobtainable in England and many of the dishes unknown. Since them, the English have undergone a revolution in their eating habits. This book conveys the richness, colour and variety of the Italian cooking tradition. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Paperback: 416 pages
• Publisher: Penguin Classics; Revised edition (February 1, 1999)
• Language: English
• ISBN-10: 0141181559
• ISBN-13: 978-0141181554
• Product Dimensions: 7.7 x 5.1 x 0.8 inches
• Shipping Weight: 10.6 ounces (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars See all reviews (9 customer reviews)
• Amazon.com Sales Rank: #28,511 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

31 of 32 people found the following review helpful:

5.0 out of 5 stars An absolute must, July 3, 2000

By	M. Fantino (San Francisco, California USA) - See all my reviews (REAL NAME)

While this book on it's own does not complete a cooks library of Italian Cuisine, on the other hand, it does contain the proper approach to the myteries, simpicities and charm of Italian food, all on it's own. The descriptions are very thourough due to it's 1950's audience who may have never heard of Risotto, Gorgonzola, Prosciutto, Gelato, or even olive oil for that matter! However, she writes so comfortably and calm that you can almost picture her leaning against the stovetop. Her book is better than probably 90% of what is out today. Since the cuisine hasn't changed (much), this book is even more useful today than the 1950's, because, now we can taste the ingredients she writes so lovingly about. I often find myself looking up something and end up wandering through other musings she weaves. The artwork is great too, I especially love the painting of The Pasta Eater.

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).

20 of 21 people found the following review helpful:

5.0 out of 5 stars Absolutely The Best Book on Traditional Italian Food, November 20, 2000

By	Gerard Cheyne (Tokyo) - See all my reviews

I've been carrying around my 1969 Penguin editon of Elizabeth David's book for over 30 years. It's now a wreck - it's been used so much! It is absolutely the best book I have read (and used constantly) that describes the art of cooking Italian food. Great descriptions of Italian (including regional) ingredients and really easy to follow practical menus. I was so delighted to learn that a new edition of this marvelous book (first published in 1954!) was available.

13 of 13 people found the following review helpful:

4.0 out of 5 stars a culinary classic, March 28, 1999

By A Customer

This is a new edition of Elizabeth David's 1958 classic. I'm so glad to see it back in print. David's somewhat prolix recipes range in tone from pedantic to stern to confiding--but always interesting and educational. The recipes are heavy for today's cuisine, but they're delicious. I especially rely on her risotto instructions. My favorite recipe is the Cuttlefish Stew.