Italian Food by Elizabeth David
A richly evocative survey of Italy’s regional cooking that blends practical recipes with vivid travel writing and historical insight, celebrating simple, seasonal ingredients, traditional techniques and the cultural rhythms behind them; part culinary guide, part food history, it introduced English readers to the variety of Italian peasant and coastal dishes, olive oil, fresh produce and seafood, and the pleasures of preparing and sharing honest, well-made food.
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- Published
- 1954
- Nationality
- British
- Length
- Unknown
- Pages
- Unknown
- Original Language
- English
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