Italian Food

This classic work provides an in-depth look at Italian cuisine. The text is interesting, and the recipes often discuss substitutes for difficult to obtain items. This is the type of cookbook that would be consulted frequently because of the basic recipes that can be used in a variety of dishes. The most recent update was done in 1987. It would be interesting to see which cookbooks (and other books) would be added to the bibliographies if it were updated today. There are line drawings, but I would have loved photos of some of the dishes.

This book is about the truth of Italian cooking verses the fictions of the nineteen fifties and sixties. It a fascinating historical object and David has a strong voice.

This one is probably tied with Mediterranean Food for the Elizabeth David book that's closest to my heart. Even where I disagree with her (she disliked basil!), I find her endearing.

Elizabeth David's (1913 - 1992) third book, published in 1954. Indispensible for the discussion of ingredients as much as the actual recipes. This is completely authentic, the result of extensive travels in Italy. Peppered with fully referenced quotations from others and general points of information, such as the fact that Diogenes the Cynic died from trying to eat raw inkfish.

Double scrumptious! Beautiful illustrations. 1st pub 1954 Macdonald.

All the classics of Italian cookery by la divina of mediterranean cooking, Ms. David.

1st Ed. ExLib.