Italian food.

Italian food.

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Bibliographic Details
Author / Creator:David, Elizabeth, 1913-1992.
Edition:[First American Edition].
Imprint:New York, Alfred A. Knopf, 1958.
Description:x, 1 leaf, 322, xvi pages, 1 unnumbered page illustrations 22 cm
Language:English
Series:Alma S. Lach Culinary Library.
Subject:
Cooking, Italian.
Cooking, Italian
Format: Print Book
Local Note:Copy 2: University of Chicago Library's copy 2 is from the Culinary Library of Alma S. Lach, Gift of Sandra Lach Arlinghaus and William C. Arlinghaus.
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/12632177
Hidden Bibliographic Details
Other authors / contributors:Alma S. Lach Culinary Library.
ISBN:0140460985
9780140460988
Provenance:Copy 2: Former owner's inscription: This book is much more "food for the mind rather than the body" ...
Copy 2: Binding: Publisher's blue cloth over boards; gilt titling on spine.
Notes:"A Note on the author"--final, unnumbered page with "A Note on the type in which this book is set" on reverse side.
Other form:Online version: David, Elizabeth, 1913-1992. Italian food. [1st American ed.]. New York, Knopf, 1958
Review by Library Journal Review

France and Italy are especially famous for wine and food. David studies and analyzes cooking the way a scholar analyzes literature, and, as a result, her titles are far more than just cookbooks. Along with the recipes, of which there are many, she explains at length the histories of the dishes and offers splendid advice on serving wine with the meals. Both volumes, published in 1960 and 1958, respectively, contain forewords by Julia Child. Italian Food was the author's personal favorite. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Review by Library Journal Review

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