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At Elizabeth David's Table: Her Very Best Everyday Recipes Hardcover – 14 Oct 2010


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At Elizabeth David's Table: Her Very Best Everyday Recipes + Elizabeth David Classics: "Mediterranean Food", "French Country Cooking" and "Summer Cooking" + Italian Food
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Product details

  • Hardcover: 384 pages
  • Publisher: Michael Joseph (14 Oct. 2010)
  • Language: English
  • ISBN-10: 0718154754
  • ISBN-13: 978-0718154752
  • Product Dimensions: 19.6 x 3.4 x 25.4 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Bestsellers Rank: 133,847 in Books (See Top 100 in Books)

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Product Description

About the Author

Elizabeth David (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986.

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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

17 of 18 people found the following review helpful By C. Hughes on 24 Jan. 2011
Format: Hardcover
This is a wonderful book in every way. Favourite recipes - they are still excellent and still work - with good photographs and some enchanting quotations from David herself. This is for cooking, reading and pleasurable browsing. Would make a lovely present for newly weds or for those who remember the originals with affection - and for those whose copies have like mine long since fallen apart.
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13 of 14 people found the following review helpful By anna on 1 Jan. 2011
Format: Hardcover Verified Purchase
I own all Elizabeth David's books and re-read them constantly; nevertheless, this lovely illustrated edition is a welcome addition to my bookshelves. The choice of recipes and essays is excellent and the exquisite pictures are a reminder that ED was essentially a home cook; everyday food, if carefully chosen and attentively prepared, is a joy and needs no extraneous over-decoration.

Is there anything by ED that remains unpublished? If so, I hope her editor Jill Norman will be encouraged to publish - even her rough, working notes would, I am sure, be instructive and illuminating. In the meantime, savour this new work!
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14 of 16 people found the following review helpful By A Customer of AMAZON-UK! on 21 Oct. 2010
Format: Hardcover Verified Purchase
Compiled by Jill Norman, this is an illustrated collection of the very best of Elizabeth David recipes interspersed with a selection of her culinary writings, often fondly referred to as 'essays'.

When Elizabeth David's first book, 'A Book of Mediterranean Food' was first published 60 years ago, the trend for 'cookery books' was simply black & white, with some simple line drawings breaking up the text.
This 60th anniversary celebration volume is a compilation of some of her very best 'everyday' recipes, accompanied by full colour illustrations. Measuring in around 19.5 cm x 25 cm x 3.5 cm, this more 'trendily-produced' hardback is a fitting tribute to the late cookery writer, but still retains that inimitable je ne sais quoi one associates with the timeless work of the stylish lady, Elizabeth David.

'Duck with Figs', from pages 274/5, adorns the hardboard cover which opens to 383 quality matt pages, split over main chapters with capitalised titles:

1. Starters & Light Dishes
2. Soups
3. Eggs
4. Pasta
5. Vegetables
6. Rice
7. Fish, Shellfish & Crustacea
8. Meat
9. Poultry & Game Birds
10. Sauces
11. Sweet Dishes & Cakes
12. Bread & Yeast Baking

sandwiched between an introduction, a list of books and a concise index.
The book starts with a foreword in tributes, including Simon Hopkinson, Rose Gray and Hugh Fearnley-Whittingstall.

From the introduction:

'
...Read more ›
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19 of 22 people found the following review helpful By Book reader on 12 Jan. 2011
Format: Hardcover
This book is not just beautifully laid out with fabulous visuals - it has gathered items by Elizabeth from all sorts of places e.g. Vogue articles, the first Terence Conran catalogue where she describes her ideal kitchen; until I read this I didn't know that Elizabeth was very tall and that her kitchen has extra high sink and cupboards.
I actually borrowed this from the library and it was so attractive and so useful that I thought I'd buy it - but it was still rather expensive so I copied 'Potatoes Dauphinoise' and returned the book to the library. Then I saw it in a bookshop and looked through it and realised I wouldn't be happy until I owned it
It is here now and already in the kitchen - I know I will be referring to it regularly.
I have all her books but this brings so much more to me
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16 of 19 people found the following review helpful By scmatlanta on 3 Nov. 2010
Format: Hardcover
Inspiring mix of old and less old recipes - inspired my mother to try out a few immediately - and she owns all well-thumbed ED books!
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6 of 7 people found the following review helpful By Big Val on 20 Feb. 2011
Format: Hardcover
This is not just another cook book. The pictures are just great, the instructions are clear precise and simple. In fact I would be happy just to use this one book and chuck out all my other ones
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7 of 9 people found the following review helpful By Ruthie Mead on 29 Jan. 2011
Format: Hardcover
This book claims to be the best of all of Elizabeth David's recipes - and it succeeds. Carefully and cleverly edited with articles from the great lady herself; it gives more than a flavour of her writing, but isn't quite as heavy as some of her books can be. All the favourites are covered; Italian, French, bread and yeast etc. etc. The book itself is beautifully produced with enticing photographs and good quality paper. One of the most pleasurable books I have bought for a long time.
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By mojo on 9 April 2014
Format: Hardcover Verified Purchase
Even though I always wanted a book by Elizabeth David it surprised me that this particular book is so basic. Nicely presented and a lovely read but most of the recipes are well known already and the basis of much modern day cookery which is obviously where a lot of modern cookery come . Will check out her other books to see if they appeal to me more
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