Italian Food

Product Description

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
- & it remains so to this day. Embracing the variety richness & vibrancy of Italian cooking with particularly reference to regional variation Elizabeth David provides a magnificent & 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 & chicken breasts with ham & cheese Elizabeth David brings us the authentic taste of Italian food. " Elizabeth Davids clear & 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"). " Britains most inspirational food writer". (" Independent"). " When you read Elizabeth David you get perfect pitch. There is an understanding & evocation of flavours colours scents & places that lights up the page". (" Guardian"). 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 & her recipes brought new flavours & 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 Davids Christmas" & " At Elizabeth Davids Table"."