Italian Food by Elizabeth David

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Genoese hors d'oeuvre (Antipasto alla Genovese)

from Italian Food Italian Food by Elizabeth David

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Categories: Canapés / hors d'oeuvre; Italian

Ingredients: broad beans; salami; sheep cheese; bread; cream cheese; celery; fennel; black olives

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Shellfish salad (Insalata di frutti di mare)

from Italian Food Italian Food by Elizabeth David

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Categories: Salads; Appetizers / starters; Italian

Ingredients: mussels; prawns; gianchetti; lemons; parsley; cooked lobster meat; squid

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Salad of raw mushrooms and shellfish (Insalata di funghi e frutti di mare)

from Italian Food Italian Food by Elizabeth David

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Categories: Salads; Appetizers / starters; Italian

Ingredients: mushrooms; scallops; onions; parsley; lemons; scampi

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Salad of mushrooms and scampi (Insalate di funghi e scampi)

from Italian Food Italian Food by Elizabeth David

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Categories: Salads; Appetizers / starters; Italian

Ingredients: mushrooms; garlic; scampi; onions; parsley; tomatoes; mayonnaise

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Salad of rice and scampi (Insalate di riso e scampi)

from Italian Food Italian Food by Elizabeth David

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Categories: Salads; Rice dishes; Appetizers / starters; Italian

Ingredients: rice; nutmeg; scampi; peas; ham; parsley

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Salad of raw mushrooms (Insalata di funghi)

from Italian Food Italian Food by Elizabeth David

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Categories: Salads; Appetizers / starters; Italian; Vegan; Vegetarian

Ingredients: white mushrooms; olive oil; lemons

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Shellfish on fried bread (Crostini di mare)

from Italian Food Italian Food by Elizabeth David

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Categories: Canapés / hors d'oeuvre; Italian

Ingredients: French bread; oil; mussels

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Crab (Grancevole)

from Italian Food Italian Food by Elizabeth David

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Categories: Canapés / hors d'oeuvre; Italian

Ingredients: spider crabs; oil; lemons

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Salad of yellow peppers (Insalata di peperoni gialli)

from Italian Food Italian Food by Elizabeth David

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Categories: Salads; Side dish; Appetizers / starters; Italian; Vegan; Vegetarian

Ingredients: yellow peppers; radishes; celery; tomatoes

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Pimientos in oil (Peperoni sott'olio)

from Italian Food Italian Food by Elizabeth David

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Categories: Salads; Canapés / hors d'oeuvre; Italian; Vegan; Vegetarian

Ingredients: canned pimentos; oil; garlic

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Salad of raw artichokes (Insalata di carciofi)

from Italian Food Italian Food by Elizabeth David

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Categories: Salads; Side dish; Italian; Vegan; Vegetarian

Ingredients: artichokes; lemons; olive oil

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Artichoke hearts with mayonnaise (Carciofi alla maionese)

from Italian Food Italian Food by Elizabeth David

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Categories: Appetizers / starters; Italian; Vegetarian

Ingredients: artichokes; mayonnaise

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Tuscan beans with tunny fish (Fagioli Toscani col tonno)

from Italian Food Italian Food by Elizabeth David

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Categories: Appetizers / starters; Italian

Ingredients: beans - haricot; canned tuna; onions

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French beans with tunny fish (Fagiolini col tonno)

from Italian Food Italian Food by Elizabeth David

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Categories: Salads; Appetizers / starters; Italian

Ingredients: French beans (haricots verts); olive oil; lemons; canned tuna

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Bread spread with tunny fish (Tartine al tonno)

from Italian Food Italian Food by Elizabeth David

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Categories: Sandwiches & burgers; Canapés / hors d'oeuvre; Italian

Ingredients: sandwich bread; canned tuna; capers; eggs

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Eggs with tunny fish sauce (Uova tonnate)

from Italian Food Italian Food by Elizabeth David

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Categories: Appetizers / starters; Italian

Ingredients: eggs; olive oil; lemons; canned tuna

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Hard-boiled eggs stuffed with spinach (Uova sode agli spinaci)

from Italian Food Italian Food by Elizabeth David

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Categories: Appetizers / starters; Italian; Vegetarian

Ingredients: spinach; Parmesan cheese; cream cheese; eggs

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Tomatoes stuffed with tunny fish (Pomidoro col tonno)

from Italian Food Italian Food by Elizabeth David

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Categories: Appetizers / starters; Italian

Ingredients: tomatoes; canned tuna; olive oil; egg yolks

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Potato and tunny fish salad (Insalate di patate col tonno)

from Italian Food Italian Food by Elizabeth David

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Categories: Salads; Appetizers / starters; Italian

Ingredients: potatoes; onions; canned tuna; capers; parsley

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Polpettone of tunny fish (Polpettone di tonno)

from Italian Food Italian Food by Elizabeth David

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Categories: Appetizers / starters; Italian

Ingredients: canned tuna; eggs; capers

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Tunny fish and onion salad (Insalate di tonno cipolle)

from Italian Food Italian Food by Elizabeth David

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Categories: Salads; Appetizers / starters; Italian

Ingredients: canned tuna; onions; radishes; mayonnaise

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Pimentos with tunny fish (Peperoni col tonno)

from Italian Food Italian Food by Elizabeth David

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Categories: Appetizers / starters; Italian

Ingredients: canned tuna; parsley; pimentos

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Pimentos with anchovies and capers (Peperoni con alici e capperi)

from Italian Food Italian Food by Elizabeth David

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Categories: Appetizers / starters; Italian

Ingredients: canned anchovies; parsley; pimentos; capers

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Piedmontese pimentos (Peperoni alla Piemontese)

from Italian Food Italian Food by Elizabeth David

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Categories: Appetizers / starters; Italian

Ingredients: pimentos; garlic; tomatoes; anchovies; parsley

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Lake sardines [Alosa Lacustris] (Agoni)

from Italian Food Italian Food by Elizabeth David

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Categories: Appetizers / starters; Italian

Ingredients: oil; vinegar; thyme; lake sardines

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Notes about this book

Tiffinbitesized on February 20, 2016

Also links to Penguin 1974 reprint ISBN 0140460985
cookmag on March 18, 2009

Since I got this book - it's been one of my favorite. Everything I've ever done from it has turned out well.

Notes about Recipes in this book

Salad of yellow peppers (Insalata di peperoni gialli)
- wester on December 31, 2009
  
  Mishmash of unrelated flavors. I won't be making this again.
Eggs with tunny fish sauce (Uova tonnate)
- wester on July 31, 2011
  
  Simple and good.
Tongue salad (Insalata di lingua di bue)
- wester on December 22, 2014
  
  Pretty exactly the sum of its parts. Nice but not exciting.
Spaghetti with salt pork and tomato (Spaghetti alla Matriciana)
- wester on April 04, 2010
  
  Basic Italian fare. Good stuff, uncomplicated.
Cold chicken with tunny-fish sauce (Pollo tonnato)
- wester on May 14, 2012
  
  Simple, nice. Even better when made a day ahead.
Peaches in white wine (Pesche in vino bianco)
- wester on July 31, 2011
  
  More a good idea than a recipe. But a very good idea it is, as the flavors complement each other wonderfully. Also works with rosé wine. The version in her French Provincial Cooking is more of a "real" dessert, if you want one.
Pizza with mussels (Pizza con cozze)
- veronicafrance on February 27, 2016
  
  This was the worst pizza I've ever made, but that wasn't the fault of Mrs David. I made a soggy, doughy sourdough base -- entirely my fault. Mussels on pizza sound a bit strange but they do work, and it must be an authentic Italian recipe as ED doesn't deal in any other sort. Don't waste your best rope-growm mussels on it though (this was a vacuum-pack not deserving of more sophisticated treatment).
Tagliatelle alla Bolognese
- veronicafrance on November 29, 2014
  
  For me this is the definitive ragu recipe. I hadn't made it for a while, and I was surprised by how little tomato there is in it: just a squirt of tomato puree. I agree with the Italian mamas who add a touch of milk or cream at the end. Worth making a large quantity and freezing in2-person portions.
Tomato salad (Insalate di pomidoro)
- KissTheCook on May 31, 2017
  
  In my "best" file for 20 years running. Good olive oil and I only use fresh basil; don't even need green onion tops or parsley (although it couldn't hurt). Make ahead 30 minutes in single-serving gratin dishes and this ever-so-simple classic combo of basil with garden-fresh tomatoes is heaven right here on earth. Do not add vinegar; that's another dish altogether. P. 48 in my copy.

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Reviews about this book

ISBN 10 0140468412
ISBN 13 9780140468410
Published Oct 01 1993
Format Paperback
Page Count 416
Language English
Edition New edition
Countries United Kingdom
Publisher Penguin Books Ltd
Imprint Penguin Books Ltd

Publishers Text

Exploding once and for all all the myths that Italians live entirely on minestrone, spaghetti and veal escalopes, this book demonstrates the enormous and colourful variety of Italy's regional cooking. Listing well over four hundred dishes, clearly described and helpfully classified, the author of "A Book of Mediterranean Food" and "French Country Cooking" also enumerates the various herbs and spices required in many of them, explaining where they may be bought and there are useful chapters on Italian wines and cheeses.

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Italian Food by Elizabeth David

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from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

from Italian Food Italian Food by Elizabeth David

Notes about this book

Tiffinbitesized on February 20, 2016

cookmag on March 18, 2009

Notes about Recipes in this book

wester on December 31, 2009

wester on July 31, 2011

wester on December 22, 2014

wester on April 04, 2010

wester on May 14, 2012

wester on July 31, 2011

veronicafrance on February 27, 2016

veronicafrance on November 29, 2014

KissTheCook on May 31, 2017

Reviews about this book

Publishers Text

Other cookbooks by this author

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