Elizabeth David's Italian Food was one of the first books to demonstrate the enormous range of Italy's regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David imparts her knowledge from her many years in Italy, exploring, researching, tasting and testing dishes. Her passion for real food, luscious, hearty, fresh, and totally authentic, will inspire anyone who wishes to recreate the abundant and highly unique regional dishes of Italy.

Acknowledgments
Italian Dishes in Foreign Kitchens
The Italian Store Cupboard
Kitchen Equipment: Quantities; Timing; Temperatures; Measuring and Weighing
Hors d'Oeuvre and Salads
Soups
Pasta Asciutta
Ravioli, Gnocchi, etc.
Rice
Haricot Beans, Chick Peas, Polenta, etc.
Eggs, Cheese Dishes, Pizze, etc.
Fish Soups
Fish
Meat
Poultry and Game
Vegetables
Sweets: Fruit; Ices
Sauces
Preserves
Cheese
Notes and Books on Italian Wines
Some Italian Cookery Books
Guides to Food and Wine in Italy
Visitors' Books
Index