Explore the rich tapestry of Italian culinary traditions with 'Italian Food' by Elizabeth David, a classic that revolutionized the appreciation of authentic Italian cuisine. This hardback masterpiece, measuring 129 x 198 mm and comprising 406 pages, offers you an in-depth look into Italy's diverse regional delicacies. Elizabeth David expertly sheds light on the nuances of Italian cooking, showcasing a wide array of recipes that span from vibrant vegetable dishes to hearty pasta options. She dives into the historical context of post-war England, where Italian food was scarcely understood, and elevates it to an art form of elegance and simplicity. Discover the secrets behind beloved classics like risotto and gorgonzola, while understanding the significance of ingredients like prosciutto and olive oil, often unfamiliar to her 1950s audience. Each chapter is categorized by dish type, making it easy for you to navigate through recipes for beloved ingredients such as aubergines, artichokes, fennel, and lentils, presenting eight variations for each dish, illustrating the incredible regional diversity of Italy. Whether you're a seasoned cook or a culinary novice, 'Italian Food' is your essential guide to mastering Italian cooking. Enjoy the flavors of Italy at home and transform your meals with these delicious recipes. Available for delivery across New Zealand.

CONDITION: Brand New
Dimensions: 129 x 198 mm
Pages: 406
Bind: hardback
Author: Elizabeth David Publisher: Grub Street
Publication Date: 31-05-2019

Jane Grigson wrote of Italian Food `Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew how to eat spaghetti or pick a globe artichoke to pieces. ... Then came Elizabeth David like sunshine, writing with brief elegance about good food, that is, about food well contrived, well cooked. She made us understand that we could do better with what we had.' Published in 1954 the importance of this book, which required a full year's research in Italy, can only be appreciated when you realise that she was working in a post-rationing England which regarded Italian cuisine as nothing more than variations on pasta and veal. What she discovered was an enormous wealth of regional diversity in ingredients, methods, and even language, where the same pasta shape can be called three or four names in different parts of the country. She understood that all Italian cooking is regional; there is no 'national' cuisine and so there are eight recipes for aubergines, fourteen for artichokes, five for fennel and seven for lentils, all from different regions. But if such descriptions seem to today's reader overly thorough it is because many of her 1950's audience would have never heard of risotto, gorgonzola, prosciutto or even olive oil, let alone been able to purchase them. This is a critical and analytical look at Italian food - her personality and point of view come out on almost every page - organised by type of dish rather than