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 c…
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Produktdetails
Weitere Autoren: Child, Julia
- ISBN: 978-0-14-118155-4
- EAN: 9780141181554
- Produktnummer: 19336674
- Verlag: Random House N.Y.
- Sprache: Englisch
- Erscheinungsjahr: 1999
- Seitenangabe: 416 S.
Über den Autor
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.
39 weitere Werke von Elizabeth David:
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