Australasia's Biggest Online Store

We won't be beaten by anyone. Guaranteed

Italian Food
By

Rating
Product Details

Table of Contents

Introduction: Introduction 1: Introduction to the First Edition 2: Introduction to the First Penguin Edition Part 1: Italian Dishes in Foreign Kitchens Part 2: The Italian Store Cupboard Part 3: Kitchen Equipment 1: Quantities, Timing, Temperatures, Measuring and Weighing Part 4: Hor's d'Oeuvre and Salads Part 5: Soups Part 6: Pasta Asciutta Part 7: Ravioli, Gnocchi, etc. Part 8: Rice Part 9: Haricot Beans, Chick Peas, Polenta, etc. Part 10: Eggs, Cheese Dishes, Pizze, etc. Part 11: Fish Soups Part 12: Fish Part 13: Meat Part 14: Poultry and Game Part 15: Vegetables Part 16: Sweets Part 17: Sauces Part 18: Preserves Part 19: Cheeses Part 20: Notes and Books on Italian Wines Part 21: Some Italian Cookery Books Part 22: Guides to Food and Wine in Italy Part 23: Visitors' Books Acknowledgements: Acknowledgements

About the Author

Elizabeth David discovered her taste for good food and wine when, as a student at the Sorbonne, she lived with a French family for two years. After returning to England she made up her mind to learn to cook, so that she could reproduce for herself and her friends some of the food that she had come to appreciate in France. Subsequently Mrs David lived and kept house in France, Italy, Greece, Egypt and India, learning the local dishes and cooking them in her own kitchen. Her first book, Mediterranean Food, appeared in 1950, when rationing was still in force and most of the ingredients she so lovingly described were not available. At the time her book was read rather than used, and created in its readers a yearning both for good ingredients and for a way of life that saw more in food and cooking than mere sustenance. French Country Cooking followed in 1951, Italian Food in 1954 and Summer Cooking in 1955, all of which were received with equal critical acclaim. The publication of French Provincial Cooking in 1960 confirmed Mrs David's position as the most inspirational and influential cookery writer in the English language. By 1964 all five books were in Penguin paperback and were accessible to a new generation, who no longer had much difficulty buying garlic, saffron, basil, olives, aubergines, fresh figs or apricots, and who found Elizabeth David's philosophy of sim

Ask a Question About this Product More...
Write your question below:
How Fishpond Works
Fishpond works with suppliers all over the world to bring you a huge selection of products, really great prices, and delivery included on over 25 million products that we sell. We do our best every day to make Fishpond an awesome place for customers to shop and get what they want — all at the best prices online.
Webmasters, Bloggers & Website Owners
You can earn a 5% commission by selling Italian Food on your website. It's easy to get started - we will give you example code. After you're set-up, your website can earn you money while you work, play or even sleep! You should start right now!
Authors / Publishers
Are you the Author or Publisher of a book? Or the manufacturer of one of the millions of products that we sell. You can improve sales and grow your revenue by submitting additional information on this title. The better the information we have about a product, the more we will sell!
Item ships from and is sold by Fishpond World Ltd.
Back to top