Italian Food

First published in 1954, this is a book of Italian regional cookery written as connected prose rather than as a list of restaurant dishes. David explains ingredients, markets, and methods: pasta and rice, olive oil and wine, fish, meat, vegetables, cheeses, and breads as they differ from Piedmont and Emilia to Rome, Naples, and the islands. Recipes sit inside notes on season, locality, and how a household actually cooks. She writes against English notions of Italian food as a single heavy cuisine. The work is practical food writing and a geography of the table, not a memoir of travel.

Quarter-bound in purple buckram with paper covers printed in colour with a design by Sophie MacCarthy. Green slipcase.