Volume 11, Number 11 · December 19, 1968
Please Pass the Parmesan
By Michael Field
Italian Food
by Elizabeth David
Penguin Handbooks, 364 pp., 5s
Great Italian Cooking
by Luigi Carnacina, translated and edited by Michael Sanino
Abrams, 825 pp., $25.00
The Complete Book of Pasta
by Jack Denton Scott, photographs by Samuel Chamberlain, drawings by Melvin Klapholz
Morrow, 410 pp., $15.00
Of the enormous number of cook-books published each year, few are seriously engaged with the cooking of Italy. To be sure, so-called Italian cookbooks compiled by aggressive restaurateurs, weary professional cook-book writers, or gourmandising tourists appear more frequently than one would wish. To view them as anything but the shoddy publishing ventures they so often are is to affront a noble, misunderstood cuisine which has, as it were, given the Latin countries of Europe—and notably, France—their present culinary profiles.
Review, 2044 words
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