- New Arrivals
Fiction- Historical FictionCrime & ThrillersMysteryScience-FictionFantasyPoetryRomanceChildren’s BooksYoung Adult
- Biographies & MemoirsHistoryCurrent AffairsTech & ScienceBusinessSelf-DevelopmentTravelThe ArtsFood & WineReligion & SpiritualitySportsHumor
Children’s BooksListsBlogGift CardsMy ListsGames- About & Help
- About Tertulia
- Membership & Co-Ownership
- Shipping & Delivery
- Orders & Payments
- Contact Support
- Send App Feedback
- Follow us
- Download the app
The co-op bookstore for avid readers
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, 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. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.
Book Details
- Publisher: Penguin Classics
- Publish Date: Feb 1st, 1999
- Pages: 416
- Language: English
- Edition: undefined - undefined
- Dimensions: 7.80in - 5.20in - 0.77in - 0.64lb
- EAN: 9780141181554
- Recommended age: 18-UP
- Categories: • Garnishing & Food Presentation• Individual Chefs & Restaurants• Regional & Cultural - Italian
About the Author
Elizabeth David (1913-1992) published eight books during her lifetime, from the evocative Book of Mediterranean Food in ration-bound 1950 to the masterly English Bread and Yeast Cookery in 1977. Her books are acclaimed not only for their recipes but also for their literary depth. French Provincial Cooking and Italian Food were reissued as Penguin Twentieth-Century Classics in 1999.