Book description
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.
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.
