Italian Food

Autori

• Elizabeth David

Parametri

• Arti culinarie & Gastronomia
• Cibo
• Italia
• Libri di cucina
• Saggistica

Maggiori informazioni sul libro

When ITALIAN FOOD was first published, the sort of ingredients that Elizabeth David was writing about were almost unobtainable in England and many of the dishes unknown. Since them, the English have undergone a revolution in their eating habits. This book conveys the richness, colour and variety of the Italian cooking tradition.

Lingua: Inglese

Pubblicato: 1996

(Copertina rigida)