Italian Food

Elizabeth David's Italian Food was one of the first books to demonstrate the vast variety of regional cooking in Italy. For David, the foods of Italy extended far beyond minestrone and ravioli to the intricate traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David shares her knowledge from her many years in Italy, where she explored, researched, tasted, and tested dishes.

Her love of real food, luscious, hearty, fresh, and completely authentic, will inspire anyone wishing to recreate Italy's abundant and highly unique regional dishes. The title is simple, but the impact of this humble cookbook on the world was enormous. When it was published in 1954, English writer Elizabeth David's book demonstrated the incredible variety of regional cooking within Italy, beyond the spaghetti and minestrone that her home country was familiar with.

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