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Synopsis

When it was first published, Italian Food, Elizabeth David's magnificent survey of the varied food and cookery of Italy's many regions, proved an inspiration to British cooks. In it, she conveyed all the richness, colour and variety of this remarkable cooking tradition. The popularity of Italian food today and the ready availability of ingredients means that even the busiest cook can re-create such tempting dishes as roasted red peppers, Piedmontese cheese fondue, fettuccine with fresh tomato sauce and chicken breasts with ham and cheese.

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