by Elizabeth David
Editor: Penguin Books Ltd
Enjoy this book on your E-Reader and in the format you prefer
In Italian cuisine, Elizabeth David was the first to help us understand the real country, the cuisine of ItalyItalian cuisine was a source of inspiration for British cooks when it was first published in 1954 – and it remains to this dayEmbracing the variety, richness and dynamism of Italian cuisine, with particular reference to regional variation, Elizabeth David offers a beautiful and inspiring collection of your favourite dishes as well as those that are rarely encountered.With simple recipes for meals such as Piedmontese cheese fondue, served with fresh tomato sauce and chicken breasts with ham and cheese, Elizabeth David brings us the authentic taste of Italian cuisineElisabeth David is clear and unpretentious, directions for the pleasure of good food have never been surpassed’ Daily Mail’Not only has she transformed the way we cook, but she is a pleasure to read’l’Express Sunday’ Great Britain’s most inspiring food writer’Independent’ When you read Elizabeth David, you get the perfect heightThere is an understanding and evocation of flavors, colors, scents and places that illuminates the “Tutor” page Not only did she transform the way we cook, but she is a pleasure to read “l’Express Sunday Elizabeth David (1913-1992), it is the woman who changed the face of British cuisineHaving travelled extensively during World War II, she introduced post-war Britain to the sunny pleasures of the Mediterranean and its recipes brought new flavours and aromas into cuisines throughout Britain.After his classic first book of Mediterranean Food followed by more bestsellers, including French, Cuisine, Cuisine d’Été, Provincial à la française, Cuisine, Italian cuisine, Elizabeth David Noël and À Elisabeth David de la Table
In this site we encourage writing and creativity.