Italian Food by Elizabeth David
David's books will give you a unique insight into the mysteries of Italian cooking.


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Jessica Tagliaferro is a freelance writer in Brooklyn, NY.


June 2005


Product Reviews / Best Reads / Cooking

Italian Food

By Elizabeth David

David studied and worked abroad during and after World War II where, she developed a palate for Provencal cooking. Her writing brought to life the world of French and Mediterranean culinary traditions for the post-war English much in the way that Child did for the Americans. Reading David is a delight as much for her sumptuous descriptions of the characters, sights, and flavors of these culinary regions when they were still “old world” places, as much for her ladylike presentation. David’s outspokenness in defense of farm fresh ingredients at a time when processed convenience foods were entering the marketplace will certainly resonate with followers the Slow Food Movement today.

  • 416 pages
  • Penguin Classic Series
  • 1958

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