Italian food
著者
書誌事項
Italian food
（Penguin classics）
Penguin, 1999
Rev. ed
- : pbk
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注記
"First published in Great Britain by Macdonald 1954. First published in the United States of America by Alfred A. Knopf, Inc. 1958. Published with revisions in Penguin Books (U.K.) 1963. Published in Penguin Books (U.S.A.) 1964. Published with revisions, 1969, 1977, 1987. This edition with a new foreword by Julia Child published in Penguin Books (U.S.A.) 1999"--T.p. verso
"Foreword by Julia Child"--Cover
"A Penguin book. Food/Cooking"--Back cover
"Notes and books on Italian wines": p. 299-[307]
"Some Italian cookery books": p. 308-[317]
"Guides to food and wine in Italy": p. 318-323
"Visitors' books": p. 324-[337]
Includes index
内容説明・目次
内容説明
Elizabeth David's Italian Food was one of the first books to demonstrate the enormous range of Italy's regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David imparts her knowledge from her many years in Italy, exploring, researching, tasting and testing dishes. Her passion for real food, luscious, hearty, fresh, and totally authentic, will inspire anyone who wishes to recreate the abundant and highly unique regional dishes of Italy.
For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.
目次
- Italian FoodIntroduction Introduction to the First Edition Introduction to the First Penguin Edition Foreword by Julia Child Acknowledgments Italian Dishes in Foreign Kitchens The Italian Store Cupboard Kitchen Equipment: Quantities
- Timing
- Temperatures
- Measuring and Weighing Hors d'Oeuvre and Salads Soups Pasta Asciutta Ravioli, Gnocchi, etc. Rice Haricot Beans, Chick Peas, Polenta, etc. Eggs, Cheese Dishes, Pizze, etc. Fish Soups Fish Meat Poultry and Game Vegetables Sweets: Fruit
- Ices Sauces Preserves Cheese Notes and Books on Italian Wines Some Italian Cookery Books Guides to Food and Wine in Italy Visitors' Books Index
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