Italian Food

£9.49

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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Price: £9.49
(as of Nov 01,2018 15:13:33 UTC – Details)

Italian Food - image q25bNRh on https://italiansecrets.co.uk

In Italian Food, Elizabeth David was the primary to assist us perceive the actual nation cooking of Italy.

Italian Food was an inspiration to British cooks when it was first printed in 1954 – and it stays so to this present day. Embracing the variability, richness and vibrancy of Italian cooking, with notably reference to regional variation, Elizabeth David offers a powerful and galvanizing assortment of favorite dishes in addition to these extra not often
encountered.

With simple recipes for meals corresponding to Piedmontese cheese fondue, fettuccine with contemporary tomato sauce and hen breasts with ham and cheese, Elizabeth David brings us the genuine style of Italian meals.

‘Elizabeth David’s clear and unpretentious instructions for the enjoyment of fine meals have by no means been surpassed’ Daily Mail

‘Not solely did she remodel the way in which we cooked however she is a delight to learn’ Express on Sunday

‘Britain’s most inspirational meals author’ Independent

‘When you learn Elizabeth David, you get excellent pitch. There is an understanding and evocation of flavours, colors, scents and locations that lights up the web page’ Guardian

‘Not solely did she remodel the way in which we cooked however she is a delight to learn’ Express on Sunday

Elizabeth David (1913-1992) is the lady who modified the face of British cooking. Having travelled broadly in the course of the Second World War, she launched post-war Britain to the sun-drenched delights of the Mediterranean and her recipes introduced new flavours and aromas into kitchens throughout Britain. After her basic first e-book Mediterranean Food adopted extra bestsellers, together with French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David’s Christmas and At Elizabeth David’s Table.



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