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 ...
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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 by region and is full of details of kitchens and cooking by painters from the 14th, 15th and 18th centuries. The book is filled with asides and quotes from Italian writers and thinkers and as confirmation that this is more a work of scholarship than a simple book on cookery, there are appendices of bibliographies and notes on wine. If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David's masterpiece is the place to start. And the joy and relevance of this book today is that recipes that could only be read 60 years ago can now be cooked and savoured. Elizabeth David's acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection.
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Seller's Description:
Good. Size: 19 to 25 cm tall, Octavo, (8vo); Posted within 1 working day. 1st class tracked post to the UK, Airmail tracked worldwide. Robust recyclable packaging.
Publisher:
London: Macdonald for the Cookery Book Club, 1966
Language:
English
Alibris ID:
17758512894
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Seller's Description:
Book Club edition (hardback). 8vo (22cm by 14cm), 362pp. Text illustrations. Original blue cloth, dustwrapper. There is some tanning of the text block; overall, the book is in good to very good condition. The dustwrapper is in good to very good condition (light chafing of the edges).
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Seller's Description:
Very Good Condition. Comes in protective card slipcase. A very presentable copy with minimal wear. Cover shows faint signs of use, but is unmarked and undamaged. All pages clean, crisp and fresh. xxx, 298 pp. Shipped Weight: 1-2 kilos. Category: Cooking, Wine & Dining; Cooking, Italian; Add. Inventory No: 240213PBT009035.
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Seller's Description:
Fine. No Dj as issued. Fine condition. The Folio Society, 2007. First Folio Society edition-2nd printing. Pictorial hardback(gilt lettering to the spine) with green slipcase, both in fine condition. Illustrated with colour plates. The book is new.298pp including List of illustrations, author's introductions, index. Heavy book(approx 1.5 Kg).
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Seller's Description:
Good. All orders are dispatched within 1 working day from our UK warehouse. Established in 2004, we are dedicated to recycling unwanted books on behalf of a number of UK charities who benefit from added revenue through the sale of their books plus huge savings in waste disposal. No quibble refund if not completely satisfied.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Good. All orders are dispatched within 1 working day from our UK warehouse. Established in 2004, we are dedicated to recycling unwanted books on behalf of a number of UK charities who benefit from added revenue through the sale of their books plus huge savings in waste disposal. No quibble refund if not completely satisfied.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Good. All orders are dispatched within 1 working day from our UK warehouse. Established in 2004, we are dedicated to recycling unwanted books on behalf of a number of UK charities who benefit from added revenue through the sale of their books plus huge savings in waste disposal. No quibble refund if not completely satisfied.
I like the author, Elizabeth David, and I've enjoyed at least two other of her books. She writes elegantly and persuasively. Her ideas about food, especially for the time period in which she lived, are wonderful. This book was recommended to me by something I read online. I can't remember what or where. But the book itself was not an easy read and I didn't find it interesting.
Jason F
Nov 26, 2010
A classic
A book for all cooks that are interested in good historical recipes
DUTCHITALIAN
Mar 30, 2009
FOR THE LOVER OFGOOD FOOD
This book might not be very attractive for those who like a cookery book that is filled with fancy (color) photographs and with an attractive lay-out.
Such 'extras' are not found in this book.
What you will find are very good recipes; lovers of the Italian cuisine will not b disappointed.