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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 (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986.

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