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Italian Food
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. author: David, Elizabeth; publisher: Penguin
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£7.19
at countrybookshop.co.uk
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Penguin Books Ltd Italian Food
Pages: 376, Paperback, Penguin Books Ltd
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£7.19
at Amazon.co.uk
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Morrow Cookbooks Cucina Fresca: Italian Food, Simply Prepared
Pages: 304, Paperback, Morrow Cookbooks
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£8.50
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Metro Books,London Zilli's Italian Food for Friends
Pages: 256, Hardcover, Metro Books,London
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£11.21
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The Australian Women's Weekly Home Library Great Italian Food (Australian Women's Weekly Home Library)
Pages: 247, Paperback, The Australian Women's Weekly Home Library
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£7.91
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Conran Octopus Ltd Real Italian Food: The Regional Recipes of Italy's Cucina Tipica
Pages: 160, Hardcover, Conran Octopus Ltd
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£13.20
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Quadrille Publishing Ltd Carluccio's Complete Italian Food
Maestro Carluccio hits the spot again with <I>Complete Italian Food</I>. Despite the title, it is not a comprehensive encyclopedia--how could it be, at 320 pages?--but a personal sampling of Italian food as it is still produced by traditional methods using traditional skills and materials: real Italian food, where it comes from and why it tastes the way it does. Rather than work his way through the 20 regions of Italy, Carluccio has chosen to start with the foodstuffs themselves. A chapter is devoted to each category: Fish & Shellfish; Eggs, Poultry & Game; Fresh & Cured Meats and so on. Each contains an account of the place these foods hold in Italian culture and an A-Z of the most common individual ingredients, describing each briefly and noting differences in approach from region to region. A selection of recipes follows. It is with these that the book really rises to the heights. How does Carluccio do it? He seems to be able effortlessly to extract from the huge number of available recipes just those that will show up both the beauty of Italian food and its great range. The mushroom dishes are a good example of the deceptive simplicity at work here (fungi are a passion of Caluccio's): Taglierini Pasta with White Truffle; Procini in Oil; Cured Mixed Wild Mushrooms; Baked Kid with Cardoncelli; Judas Ears Sauteed with Garlic and Pasley; Grilled Porcini Caps with Garlic... So it continues, contributing to a wonderfully judicious and informative book. --<I>Robin Davidson</I>
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£8.57
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Ebury Press Italian Food
Pages: 224, Hardcover, Ebury Press
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£16.50
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Hamlyn 30-Minute Italian: Fast, Creative Italian Food (Pyramid Paperbacks S.)
Pages: 128, Paperback, Hamlyn
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£4.79
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Crown Publications Mario Batali Simple Italian Food: Recipes from My Two Villages
Pages: 287, Hardcover, Crown Publications
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£17.04
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Broadway Books (A Division of Bantam Doubleday Dell Publishing Group Inc) The Dictionary of Italian Food and Drink: An A-to-Z Guide with 2,300 Authentic Definitions and 50 Classic Recipes
Pages: 384, Paperback, Broadway Books (A Division of Bantam Doubleday Dell Publishing Group Inc)
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£8.02
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Ten Speed Press,U.S. The Italian Food Lovers Book of Days
Pages: 120, Hardcover, Ten Speed Press,U.S.
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£15.31
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Metro Books,London Aldo's Italian Food for Friends
Pages: 256, Paperback, Metro Books,London
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£8.57
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Touring Club Italiano (TCI) The Italian Food Guide: Where to Go and What to See, Eat and Drink
Pages: 641, Paperback, Touring Club Italiano (TCI)
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£11.18
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