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Italian Food (1954)

de Elizabeth David

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MembrosResenhasPopularidadeAvaliação médiaConversas / Menções
826826,416 (4.17)1 / 16
In Italian Food, Elizabeth David was the first to help us understand the real country cooking of Italy. 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, Elizabeth David brings us 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 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 'Britain's most inspirational food writer' Independent 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, 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. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.… (mais)
  1. 10
    Patricia Wells' Trattoria de Patricia Wells (etsmith)
    etsmith: Patricia Wells expertly translates Italian trattoria fare for Americans with simple recipes that work well for the non-expert and taste authentic. Some are common recipes but others are treasures that I have not seen elsewhere, like golden lemon risotto cake.
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Det er en smuk bog i et upraktisk tværformat. Mange fine illustrationer.
  kaatmann | Dec 1, 2023 |
This classic work provides an in-depth look at Italian cuisine. The text is interesting, and the recipes often discuss substitutes for difficult to obtain items. This is the type of cookbook that would be consulted frequently because of the basic recipes that can be used in a variety of dishes. The most recent update was done in 1987. It would be interesting to see which cookbooks (and other books) would be added to the bibliographies if it were updated today. There are line drawings, but I would have loved photos of some of the dishes. ( )
1 vote thornton37814 | Aug 3, 2012 |
This book is about the truth of Italian cooking verses the fictions of the nineteen fifties and sixties. It a fascinating historical object and David has a strong voice. ( )
  freelancer_frank | Apr 17, 2012 |
Elizabeth David's (1913 - 1992) third book, published in 1954. Indispensible for the discussion of ingredients as much as the actual recipes. This is completely authentic, the result of extensive travels in Italy. Peppered with fully referenced quotations from others and general points of information, such as the fact that Diogenes the Cynic died from trying to eat raw inkfish.
  Carrie.deSilva | Aug 28, 2011 |
All the classics of Italian cookery by la divina of mediterranean cooking, Ms. David. ( )
  RoyHartCentre | May 9, 2009 |
Mostrando 1-5 de 8 (seguinte | mostrar todas)
adicionado por lquilter | editarJerusalem Post, Olivia Manning
 
Waugh described "Italian Food" as one of two books he had enjoyed that year, a quote that has become one of the notable commentaries on "Italian Food" and on David's writing generally.
adicionado por lquilter | editarThe Sunday Times, Evelyn Waugh
 

» Adicionar outros autores (8 possíveis)

Nome do autorFunçãoTipo de autorObra?Status
Elizabeth Davidautor principaltodas as ediçõescalculado
Conran, TerencePrefácioautor secundárioalgumas ediçõesconfirmado
Guttuso, RenatoIlustradorautor secundárioalgumas ediçõesconfirmado
MacCarthy, SophieIlustradorautor secundárioalgumas ediçõesconfirmado
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In Italian Food, Elizabeth David was the first to help us understand the real country cooking of Italy. 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, Elizabeth David brings us 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 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 'Britain's most inspirational food writer' Independent 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, 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. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.

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