Elizabeth David aims to make people want to use each recipe as soon as it is read, describing recipes like "pot au feu" in their simplicity. She presents cooking without fuss. She also explains the choice of the tools that would always be needed in any kitchen.
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Elizabeth David (1913–1992) published eight books during her lifetime, from the evocative Book of Mediterranean Food in ration-bound 1950 to the masterly English Bread and Yeast Cookery in 1977. Her books are acclaimed not only for their recipes but also for their literary depth. French Provincial Cooking and Italian Food were reissued as Penguin Twentieth-Century Classics in 1999.From Library Journal:
France and Italy are especially famous for wine and food. David studies and analyzes cooking the way a scholar analyzes literature, and, as a result, her titles are far more than just cookbooks. Along with the recipes, of which there are many, she explains at length the histories of the dishes and offers splendid advice on serving wine with the meals. Both volumes, published in 1960 and 1958, respectively, contain forewords by Julia Child. Italian Food was the author's personal favorite.
Copyright 1999 Reed Business Information, Inc.
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Descrizione libro Penguin, 1964. Paperback. Condizione libro: New. Never used!. Codice libro della libreria P110140460993
Descrizione libro Penguin. PAPERBACK. Condizione libro: New. 0140460993 New Condition. Codice libro della libreria NEW7.1895035
Descrizione libro Penguin, 1964. Paperback. Condizione libro: New. book. Codice libro della libreria M0140460993