Italian Food Book

In Italian Food, Elizabeth David was the first to help us understand the real country cooking of Italy.Italian Food was an inspiration to British cooks when it was first published in 1954 - and it remains so to this day. Embracing the variety, richness and vibrancy of Italian cooking, with particularly reference to regional variation, Elizabeth David provides a magnificent and inspiring collection of favourite dishes as well as those more rarely encountered.With straightforward recipes for meals such as Piedmontese cheese fondue, fettuccine with fresh tomato sauce and chicken breasts with ham and cheese, Elizabeth David brings us the authentic taste of Italian food.'Elizabeth David's clear and unpretentious directions for the enjoyment of good food have never been surpassed' Daily Mail'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday'Britain's most inspirational food writer' Independent 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.

Embracing the variety richness and vibrancy of Italian cooking with particular reference to regional variation this collection of dishes includes recipes for meals such as Piedmontese cheese fondue fettuccine with fresh tomato sauce and chicken breasts with ham and cheese.

Embracing the variety, richness and vibrancy of Italian cooking, with particular reference to regional variation, this collection of dishes includes recipes for meals such as Piedmontese cheese fondue, fettuccine with fresh tomato sauce and chicken b

Elizabeth David, Renato Guttuso (Illus)