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Italian Food

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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

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