Italian Food

Synopsis

"No one has ever written so knowledgeably, so inspiringly, or so enthusiastically about food". (Clarissa Dickson Wright). "Italian Food" was an inspiration to British cooks when it was first published in 1954 - and it remains so to this day. Embracing the variety, richness and vibrancy of Italian cooking, with particularly reference to regional variation, Elizabeth David provides a magnificent and inspiring collection of favourite dishes as well as those more rarely encountered. With straightforward recipes for meals such as Piedmontese cheese fondue, fettuccine with fresh tomato sauce and chicken breasts with ham and cheese, this is the authentic taste of Italian food. "Elizabeth David's clear and unpretentious directions for the enjoyment of good food have never been surpassed' Daily Mail 'Above all, Elizabeth David's books make you want to cook". (Terence Conran, "Observer"). Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain.