Elizabeth David

Long acknowledged as the inspiration for such modern masters as Julia Child and Claudia Roden, A Book of Mediterranean Food is Elizabeth David's passionate mixture of recipes, culinary lore, and frank talk. In bleak postwar Great Britain, when basics were rationed and fresh food a fantasy, David set about to cheer herself —and her audience— up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the Middle East. Some are sumptuous, many are simple, most are sublime.

"Describes historical, cultural, and geographical factors that have influenced the cuisine of Italy. Includes recipes to create Italian food"--Provided by publisher.

[No. 1] Mediterranean food -- [no. 2] French country cooking -- [no. 3] Italian food -- [no. 4] French provincial cooking -- [no. 5] Summer cooking.

A remarkable book ... food is treated with reverence, with understanding and, above all, with care' - Sunday Times Full of authentic recipes, this richly evocative book describes some of the splendid regional cookery of France. The food of each area has its own particular flavour, derived naturally from local resources. FRENCH COUNTRY COOKING shows the immense diversity of the cuisine through recipes that range from the primitive peasant soup of the Basque country to the refined Burgundian dish of hare with a cream sauce and chestnut puree. There is also invaluable advice on suitable cooking utensils and the use of wine in the kitchen.

62 articles about traveling in search of the perfect ingredient, recipe, intelligently written, some recipes.

Legendary cook Elizabeth David is the woman who changed the face of British cooking. She introduced a dreary post-war Britain to the sun-drenched culinary delights of the Mediterranean; to foods like olive oil and pasta, artichokes and fresh herbs - foods that have become the staples of our diets today. Her recipes brought colour and life into kitchens everywhere, yet her books never contained any photographs. Now, published for the first time, is this beautiful new collection of her most inspiring, everyday recipes with full-colour photography throughout.

Throughout her distinguished career, Elizabeth David wrote and collected many articles about Christmas food. She put together a file of these articles, recipes, and notes, and even wrote an introduction, intending to publish them as a book. It never appeared, and after her death in 1992, her literary executor Jill Norman found the box with all this material. She put them together as Elizabeth intended, and we now have her "Christmas" edited for the American reader, handsomely illustrated and ready to guide us through this daunting festive season with good food and high spirits and our humor intact.

Collects recipes and advice from the renowned food writer featuring, English, French, and Italian dishes--

Long recognized as the doyenne of English culinary writing, David here displays the witty and well-furnished mind that made her famous. From sixteenth-century Italy and the splendor of the Medici banquets to seventeenth-century France and the Sun King, from travelers' tales of snow pits and ice houses in Persia to the sherbet trade with the Levant to the use of ice as "table jewelry," and from the influential ice trade in Boston to the growth of the ice cream business in London, this impressive book brings alive the centuries in which ice, far from being commonplace, was a subject that inspired and challenged the human imagination.

A direct sequel to bestselling AN OMLETTE AND A GLASS OF WINE, this anthology contains a selection of Elizabeth David's journalistic and occasional writing as well as material from her files, letters and notes, none of which has appeared in any of her nine previous books. This book is characterized by her famous elegance and wit, and, of course, her passion for food: its history, myriad possibilities and role in civilized society. 'The Blessed Elizabeth David holds a unique position in therecent history of British gastronomy. Her real skill is in her narrative and this compilation provides many examples of what she is best recognized for.' Alastair Little in the Evening Standard

A collection of recipes by the world's top cookery writers compiled in aid of Oxfam.