Italian Food
15,82 €
Tellimisel
Tarneaeg:
2-4 nädalat
Tootekood
9780140273274
Description:
'No one has written better or with more love of their subject, about the joy of food, its preparation and the sharing of that joy with one's fellows' - 'Daily Telegraph'. When 'Italian Food' was first published, the sort of ingredients Elizabeth Davidwas writing about were almost unobtainable in England and many of the dishes unknown. Since then the English have undergone a re...
'No one has written better or with more love of their subject, about the joy of food, its preparation and the sharing of that joy with one's fellows' - 'Daily Telegraph'. When 'Italian Food' was first published, the sort of ingredients Elizabeth Davidwas writing about were almost unobtainable in England and many of the dishes unknown. Since then the English have undergone a re...
Description:
'No one has written better or with more love of their subject, about the joy of food, its preparation and the sharing of that joy with one's fellows' - 'Daily Telegraph'. When 'Italian Food' was first published, the sort of ingredients Elizabeth Davidwas writing about were almost unobtainable in England and many of the dishes unknown. Since then the English have undergone a revolution in their eating habits, due in no small part to Mrs David, and this book in particular has been an inspiration to a generation of cooks. In it, Mrs David conveys all the richness, colour and variety of a remarkable cooking tradition with the sparkling erudition and excitement that make her books unforgettable.
Author Biography:
Elizabeth David's first book, MEDITERRANEAN FOOD appeared in 1950 and along with her subsequent books changed the face of cookery in England. By 1964 her first five books were in Penguin paperback, accessible to a new generation who no longer had difficulty buying garlic, saffron, basil, olives, aubergines, fresh figs or apricots and who found Elizabeth David's philosophy of simplicity, authenticity, knowledge and care to their liking. She died in 1992.
'No one has written better or with more love of their subject, about the joy of food, its preparation and the sharing of that joy with one's fellows' - 'Daily Telegraph'. When 'Italian Food' was first published, the sort of ingredients Elizabeth Davidwas writing about were almost unobtainable in England and many of the dishes unknown. Since then the English have undergone a revolution in their eating habits, due in no small part to Mrs David, and this book in particular has been an inspiration to a generation of cooks. In it, Mrs David conveys all the richness, colour and variety of a remarkable cooking tradition with the sparkling erudition and excitement that make her books unforgettable.
Author Biography:
Elizabeth David's first book, MEDITERRANEAN FOOD appeared in 1950 and along with her subsequent books changed the face of cookery in England. By 1964 her first five books were in Penguin paperback, accessible to a new generation who no longer had difficulty buying garlic, saffron, basil, olives, aubergines, fresh figs or apricots and who found Elizabeth David's philosophy of simplicity, authenticity, knowledge and care to their liking. She died in 1992.
| Autor | David, Elizabeth |
|---|---|
| Ilmumisaeg | 1998 |
| Kirjastus | Penguin Books Ltd |
| Köide | Pehmekaaneline |
| Bestseller | Ei |
| Lehekülgede arv | 416 |
| Pikkus | 198 |
| Laius | 198 |
| Keel | English |
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