Italian Food (Penguin Classics) Review

Posted by Juanita Avenue on Tuesday, January 11, 2011 · Leave a Comment

Average Reviews:

(More customer reviews)While this book on it's own does not complete a cooks library of Italian Cuisine, on the other hand, it does contain the proper approach to the myteries, simpicities and charm of Italian food, all on it's own. Thedescriptions are very thourough due to it's 1950's audience who may havenever heard of Risotto, Gorgonzola, Prosciutto, Gelato, or even olive oilfor that matter! However, she writes so comfortably and calm that you canalmost picture her leaning against the stovetop. Her book is better thanprobably 90% of what is out today. Since the cuisine hasn't changed (much),this book is even more useful today than the 1950's, because, now we cantaste the ingredients she writes so lovingly about. I often find myselflooking up something and end up wandering through other musings she weaves.The artwork is great too, I especially love the painting of The PastaEater.
ITALIAN FOOD by Elizabeth David, combined with the works ofWaverly Root, Carlo Middione, and Anna Tasca Lanza should be enough togrant anyone Italian citizenship (or at least drooling for it).

Click Here to see more reviews about: Italian Food (Penguin Classics)

Product Description:
When ITALIAN FOOD was first published, the sort of ingredients that Elizabeth David was writing about were almost unobtainable in England and many of the dishes unknown. Since them, the English have undergone a revolution in their eating habits. This book conveys the richness, colour and variety of the Italian cooking tradition.--This text refers to an out of print or unavailable edition of this title.