Informationen zum Autor Elizabeth David Klappentext Elizabeth David (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food , followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986. Zusammenfassung Embracing the variety, richness and vibrancy of Italian cooking, with particularly reference to regional variation, this book provides a collection of favourite dishes as well as those more rarely encountered. Inhaltsverzeichnis Introduction: Introduction1: Introduction to the First Edition2: Introduction to the First Penguin EditionPart 1: Italian Dishes in Foreign KitchensPart 2: The Italian Store CupboardPart 3: Kitchen Equipment1: Quantities, Timing, Temperatures, Measuring and WeighingPart 4: Hor's d'Oeuvre and SaladsPart 5: SoupsPart 6: Pasta AsciuttaPart 7: Ravioli, Gnocchi, etc.Part 8: RicePart 9: Haricot Beans, Chick Peas, Polenta, etc.Part 10: Eggs, Cheese Dishes, Pizze, etc.Part 11: Fish SoupsPart 12: FishPart 13: MeatPart 14: Poultry and GamePart 15: VegetablesPart 16: SweetsPart 17: SaucesPart 18: PreservesPart 19: CheesesPart 20: Notes and Books on Italian WinesPart 21: Some Italian Cookery BooksPart 22: Guides to Food and Wine in ItalyPart 23: Visitors' BooksAcknowledgements: Acknowledgements

Autorentext

Elizabeth David

Klappentext

Elizabeth David (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986.

Zusammenfassung
Embracing the variety, richness and vibrancy of Italian cooking, with particularly reference to regional variation, this book provides a collection of favourite dishes as well as those more rarely encountered.

Inhalt

Introduction: Introduction

• 1: Introduction to the First Edition

• 2: Introduction to the First Penguin EditionPart 1: Italian Dishes in Foreign KitchensPart 2: The Italian Store CupboardPart 3: Kitchen Equipment

• 1: Quantities, Timing, Temperatures, Measuring and WeighingPart 4: Hor's d'Oeuvre and SaladsPart 5: SoupsPart 6: Pasta AsciuttaPart 7: Ravioli, Gnocchi, etc.Part 8: RicePart 9: Haricot Beans, Chick Peas, Polenta, etc.Part 10: Eggs, Cheese Dishes, Pizze, etc.Part 11: Fish SoupsPart 12: FishPart 13: MeatPart 14: Poultry and GamePart 15: VegetablesPart 16: SweetsPart 17: SaucesPart 18: PreservesPart 19: CheesesPart 20: Notes and Books on Italian WinesPart 21: Some Italian Cookery BooksPart 22: Guides to Food and Wine in ItalyPart 23: Visitors' BooksAcknowledgements: Acknowledgements