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Italian Food Introduction
Introduction to the First Edition Introduction to the First Penguin Edition Foreword by Julia Child
Acknowledgments Italian Dishes in Foreign Kitchens The Italian Store Cupboard Kitchen Equipment: Quantities; Timing; Temperatures; Measuring and Weighing Hors d'Oeuvre and Salads Soups Pasta Asciutta Ravioli, Gnocchi, etc.
Rice Haricot Beans, Chick Peas, Polenta, etc.
Eggs, Cheese Dishes, Pizze, etc.
Fish Soups Fish Meat Poultry and Game Vegetables Sweets: Fruit; Ices Sauces Preserves Cheese Notes and Books on Italian Wines Some Italian Cookery Books Guides to Food and Wine in Italy Visitors' Books Index
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
frederic vigneron
reviewed Italian Food on June 12, 2019
Italian Food
Italian Food, Elizabeth David
Elizabeth David's Italian Food was one of the first books to demonstrate the enormous range of Italy's regional cooking.
For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions.
David imparts her knowledge from her many years in Italy, exploring, researching, tasting and testing dishes. Her passion for real food, luscious, hearty, fresh, and totally authentic, will inspire anyone who wishes to recreate the abundant and highly unique regional dishes of Italy.
When she began writing in the 1950's, the British scarcely noticed what was on their plates at all, which was perhaps just as well.
Her books and articles persuaded her readers that food was one of life's great pleasures, and that cooking should not be a drudgery but an exciting and creative act. In doing so she inspired a whole generation not only to cook, but to think about food in an entirely different way. Italian Food, originally published: 1954.
تاریخ نخستین خوانش: روز دهم ماه اکتبر سال 2010 میلادی
عنوان: غذاهای ایتالیایی؛ نویسنده: الیزابت دیوید؛
ایشان کتاب آشپزی Ùرانسوی را نیز در سال 1959میلادی چاپ کرده اند
ا. شربیانی
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Add Italian Food, Elizabeth David's Italian Food was one of the first books to demonstrate the enormous range of Italy's regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sici, Italian Food to your collection on WonderClub |