Italian FoodPenguin, 1999 M02 1 - 416 pages Elizabeth David's Italian Food was one of the first books to demonstrate the enormous range of Italy's regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David imparts her knowledge from her many years in Italy, exploring, researching, tasting and testing dishes. Her passion for real food, luscious, hearty, fresh, and totally authentic, will inspire anyone who wishes to recreate the abundant and highly unique regional dishes of Italy. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators. |
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Common terms and phrases
anchovies artichokes aubergines basil beans beef black pepper boiling bread breadcrumbs broth brown butter carrot celery chicken chopped clove of garlic cloves cold cookery Cover the pan dish eaten eggs fennel fillets flavour flour French fresh fried frying garlic gently grated cheese grated Parmesan grilled haricot beans heat herbs hors d'œuvre ingredients Italian cooking Italy kitchen leaves lemon juice Marsala meat melted milk minutes mixture mushrooms mussels Naples nutmeg olive oil onion oven Parma Parma ham Parmesan cheese parsley pasta pastry peel pieces pimentos pint pizza polenta pork potatoes prawns purée quantity ravioli recipes restaurants rice risotto roasted salad salame salt and pepper sausage scampi Season with salt served sieve simmer slices soup spaghetti spinach stew stir stuffing sugar tablespoonfuls tagliatelle thick tomato purée tomato sauce tunny fish Tuscan veal vegetables vinegar white wine
References to this book
The Recipe Reader: Narratives, Contexts, Traditions Janet Floyd,Laurel Forster No preview available - 2003 |