Legendary cook and writer Elizabeth David changed the way Britain ate, introducing a postwar nation to the sun-drenched delights of the Mediterranean, and bringing new flavours and aromas such as garlic, wine and olive oil into its kitchens. This mouthwatering selection of her writings and recipes embraces the richness of French and Italian cuisine, from earthy cassoulets to the simplest spaghetti, as well as evoking the smell of buttered toast, the colours of foreign markets and the pleasures of picnics. Rich with anecdote, David's writing is defined by a passion for good, authentic, well-balanced food that still inspires chefs today.
A Taste of the Sun
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When I go back and read her books now, I feel I plagiarized them. All of it seeped in so much, it's embarrassing to read them now (Alice Waters, Chez Panisse )
Above all, Elizabeth David's books make you want to cook (Terence Conran )
Above all, Elizabeth David's books make you want to cook (Terence Conran )
About the Author
Elizabeth David (1913-1992) was a legendary writer and cook. In 1950, she published Mediterranean Food and along with subsequent books, including Italian Food and French Provincial Cooking, changed the face of cookery in Britain for ever. In her later works she explored the traditions of English cooking and is widely considered Britain's greatest twentieth-century cookery writer. Her books continue to inspire many today, who find her philosophy of simplicity, authenticity, knowledge and care to their liking. She received a CBE in 1986.
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1 of 2 people found the following review helpful
By Geek2Geek
Format:Kindle Edition|Amazon Verified Purchase
Elizabeth David did more than most in the 40s and 50s to introduce Britain to Mediterranean food. She was also an extremely good writer as this book re-confirms. The book is pack full of excellent recipes that work. David's style is precise and not given to flowery language. As well as some excellent recipes the book packed with learned anecdotes and obscure food history and facts. A must for any cook.
11 of 18 people found the following review helpful
By Liz Thomas
Format:Paperback
As the owner of practically every word the great Elisabeth David wrote I will not be buying this book -- after all, she is hardly likely to be writing anything new.
That said, I would highly recommend it to anyone who has never ready anything by David. She is by far the most interesting food writer of the 20th Century -- when decorated by the Queen for her work, upon being asked what she did, she modestly replied "I write cookery books, Ma'am" - an understatement if there ever was one! Apparently the Queen's reply was "how useful" Again, a bit of an understatement!
This would make a superb introduction into her writing -- from the product description it sounds like an anthology of pieces from her other books. This should have new readers flocking to the bookshops -- or their computers -- to snap up all they can find by Elisabeth David. Just thinking about her makes me want to turn around and pick up a book from the shelf behind me to plan tonights' supper.
That said, I would highly recommend it to anyone who has never ready anything by David. She is by far the most interesting food writer of the 20th Century -- when decorated by the Queen for her work, upon being asked what she did, she modestly replied "I write cookery books, Ma'am" - an understatement if there ever was one! Apparently the Queen's reply was "how useful" Again, a bit of an understatement!
This would make a superb introduction into her writing -- from the product description it sounds like an anthology of pieces from her other books. This should have new readers flocking to the bookshops -- or their computers -- to snap up all they can find by Elisabeth David. Just thinking about her makes me want to turn around and pick up a book from the shelf behind me to plan tonights' supper.
2 of 4 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
Another in Penguin's almost fraudulent series of reissues; it is not made clear that this is simply a paste-up of articles already published in other books, most of which any self respecting cook will already have. OK for beginners, otherwise don't waste your money. Buy the proper books
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