Author and celebrity cook
I have a copy of the very first 1954 edition, gifted from a distant cousin, and two more modern copies. This was the first book that provided an inkling of the range of regional Italian home cooking and the often-complex food traditions from region to region, and the book I used as my guide when I stepped into my first professional cooking job, at the age of 19 as the “chef” for a little neighbourhood restaurant in Gisborne on New Zealand's East Cape.
A classic, a book I return to often. I have a beautiful hardback edition, updated by David in 1987 with fabulous historical illustrations. It doesn't worry me that there are no pictures of the dishes and that the recipes are sometimes, if not incomplete, well, maybe under-explained for the novice cook. It feels like you're trusted to understand. Its compass is remarkable.
Farmer's market organizer
I still have my grandmother's copy of Italian Food. I used to copy out recipes and read chapters that made me want to travel to Italy, to cook and eat the food. At a time when ice cream meant a block of supermarket vanilla or Neapolitan, reading how to make apricot ice and coffee granita was a dream.
Food writer and blogger
There are several passages of writing I turn to again and again in this book: the chapter about Italian measurements, the caramel oranges, fish markets, cheeses it is a food writing touchstone. Also a dozen or so favourite recipes.
Writer and broadcaster
There are thousands of Italian cookbooks in English. This was one of the first and still has some of the best recipes and the most thorough research
Perhaps less comprehensive than her French Provincial Cooking but still fascinating and filled with interesting historical anecdotes.
For its seasonal, simple recipes and engaging tales hailing from all regions of Italy.
Founder, Edinburgh New Town Cookery School
Half reference and half recipe book it is a classic and beautifully written book
Professional Food Lover
American born British Chef who owns and runs the Michelin Star Italian restaurant, The River Cafe
Chef/proprietor and cookbook author
Principal and Chief Executive, Billingsgate Seafood School
Food waste activist
Chef/Patron of Theo Randall at the InterContinental
Oenophile and Home Cook
Food writer and broadcaster
Food writer and cook
Food writer and restaurant consultant
Writer and Owner of Pear Cafe
Head Chef, The Eagle Farringdon
Food writer, former restaurateur, food educator