Bøker av Elizabeth David

In Italian Food, Elizabeth David was the first to help us understand the real country cooking of Italy.Italian Food was an inspiration to British cooks when it was first published in 1954 - and it remains so to this day. Embracing the variety, richness and vibrancy of Italian cooking, with particularly reference to regional variation, Elizabeth David provides a magnificent and inspiring collection of favourite dishes as well as those more rarely encountered. With straightforward recipes for meals such as Piedmontese cheese fondue, fettuccine with fresh tomato sauce and chicken breasts with ham and cheese, Elizabeth David brings us the authentic taste of Italian food. 'Elizabeth David's clear and unpretentious directions for the enjoyment of good food have never been surpassed' Daily Mail 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 'Britain's most inspirational food writer' Independent 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.

'Brilliant reading, enthralling and exciting, as well as great cookery. The ultimate book in every way' Gary Rhodes, The Times French Provincial Cooking - first published in 1960 - is the classic work on French regional cuisine. Providing simple recipes like omelettes, souffl s, soups and salads, it also offers more complex fare such as p t s, cassoulets, roasts and puddings.Readable, inspiring and entertainingly informative, French Provincial Cooking is the perfect place to go for anyone wanting to bring a little France into their home.'A joy to read. David's descriptions of France are so wonderful you can almost smell the garlic' Jilly Cooper, Sunday Express Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain.

French Country Cooking - first published in 1951 - is filled with Elizabeth David's authentic recipes drawn from across the regions of France.'Her books are stunningly well written ... full of history and anecdote' ObserverShowing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine. Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. French Country Cooking is Elizabeth David's rich and enticing cookbook that will delight and inspire cooks everywhere.Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.

The author introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into the kitchens across Britain. This title contains over 150 recipes, together with a selection of the author's articles, notes and introductions on honing kitchen skills and testing recipes.

A classic collection of articles, book reviews, and travel essays from ';the best food writer of her time' (Jane Grigson, The Times Literary Supplement). An Omelette and a Glass of Wine offers sixty-two articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including the Spectator, Gourmet magazine, Vogue, and the Sunday Times. This revered classic volume contains delightful explorations of food and cooking, among which are the collection's namesake essay and other such gems as ';Syllabubs and Fruit Fools,' ';Sweet Vegetables, Soft Wines,' ';Pleasing Cheeses,' and ';Whisky in the Kitchen.' Elizabeth David's subjects range from the story of how her own cooking writing began to accounts of restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon, and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved, and the delicious meals she enjoyed. Casually interspersed with charming black-and-white illustrations and some photographs, An Omelette and a Glass of Wine is sure to appeal to the ';Elizabeth David' book collector and readers coming to know Ms. David for the first time, who will marvel at her wisdom and grace. ';Savor her book in a comfortable chair, with a glass of sherry.' Bon Appetit ';Elizabeth David has the intelligence, subtlety, sensuality, courage and creative force of the true artist.' Wine and Food

Demonstrates the talent that made author the most celebrated food writer of her time.

Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page

Here, Elizabeth David deals with all aspects of flour-milling, yeast, bread ovens, and the different types of bread and flour available. The recipes cover yeast cookery of all kinds, including old-fashioned spiced buns, buns, pancakes, and muffins.

This volume contains three of Elizabeth David's most popular cookery books: "Mediterranean Food", "French Country Cooking" and "Summer Cooking".

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. First published in 1950, the book has been unavailable in a hardback edition in its original format since the 1960s, so Grub Street is delighted to restore it to print in a facsimile edition to sit alongside all the other Elizabeth David hardbacks on the list. The book is based on a collection of recipes made by Elizabeth David when she lived in France, Italy, the Greek Islands and Egypt, doing her own cooking and obtaining information at first hand. The pages contain recipes, and practical ones, evoking all the color and fun of the Mediterranean, dishes as soupe au pistou, pebronata from Corsica, or the skordalia of the Greeks; some are sumptuous, many are simple, most are sublime. The ingredients for these dishes are all readily available today: indeed, many of them are made with our most familiar vegetables, fish and herbs, but treated in unfamiliar ways. All good cookery books should be enjoyable to read as well as to cook from, and David has included interesting sidelights to the eating habits of other countries, as well as extracts from some famous authors, descriptions of memorable meals and disquisitions on the art of cookery and eating. The illustrations by John Minton are a delightful embellishment of the text.

At Elizabeth David's Table is the very best from the woman who who changed the face of British cooking. Elizabeth David 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.Published to celebrate the 60th anniversary of Elizabeth's first book, At Elizabeth David's Table has twelve chapters guiding the reader from tasty soups and starters, through to meat, fish and desserts. Sections on successful bread making, as well as more extravagant dishes, ensure that this will become the cookery bible that you will turn to, time and time again. Interspersed throughout At Elizabeth David's Table are some of Elizabeth's short essays - from how to cook 'fast and fresh' using store cupboard ingredients, to evocative portraits of French and Italian markets.'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 'Britain's most inspirational food writer' Independent 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.

Elizabeth David produced a series of simple black and white booklets. Grub Street is delighted to have acquired the rights to these booklets and we are redesigning them as four hardback books in a slip case with specially commissioned beautiful artwork making them the perfect gift item.

A posthumous collection of recipes and articlesrecommended by her friends and fansfrom ';the best food writer of her time' (Jane Grigson, The Times Literary Supplement). Before Elizabeth David died in 1992, she and her editor, Jill Norman, had begun work on a volume of ';The Best of,' but then her health deteriorated and the project was shelved. The idea was revived in 1996, when chefs and writers and Elizabeth's many friends were invited to select their favorite articles and recipes. The names of the contributorswho number among some of our finest food writers, such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy, and Anne Willanappear after the pieces they had chosen along with their notes. The writings and recipes which make up South Wind Through the Kitchen are drawn from all of Elizabeth David's books, namely A Book of Mediterranean Food; French Country Cooking; Italian Food; Summer Cooking; French Provincial Cooking; Spices, Salt and Aromatics in the English Kitchen; English Bread and Yeast Cookery; An Omelette and a Glass of Wine; and Harvest of the Cold Months. There are over 200 recipes organized around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from. ';The doyenne of food writers ... a touching eulogy compiled by those who loved her ... While it contains recipes from France, the Mediterranean, and the Levant, the book is really a collection of Mrs. David's memories of those places.' The Dabbler

';The most incredibly sophisticated compendium of all that is good in British cooking' by the renowned author of An Omelette and a Glass of Wine (Jeremy Lee, The Guardian). Elizabeth David presents a collection of English recipes using spices, salt, and aromatics. The book includes dishes such as briskets and spiced beef, smoked fish, cured pork and sweet fruit pickles. An emphasis is placed on the influence of India, the Middle East, and the Far East on the English kitchen. ';David is in her element; the prose sings, and the song is paean to the exotica that she craved. Even her treatment of a subject ordinarily as prosaic as measurements feels fresh forty years later. ... She demolishes the canard that traditional British food is limited and bland.' British Food in America ';[David] demonstrates the varied and diverse nature of English cooking, identifying its many influences over the centuries resulting from trade with other nations. In fact the book is less a selection ofrecipes than an historical journey through countries that have influenced the English addiction to spices. ... This is an exceptional, well-researched book. An informative and enjoyable read which at the same time doubles as a useful reference tool.' The Caterer ';A lovely variety of well-flavored dishes from many countries.' The Art of Eating

A Book of Mediterranean Food - published in 1950 - was Elizabeth David's first book and it is basedon a collection of recipes she made while living in France, Italy, the Greek islands and Egypt.'Britain's most inspirational food writer' IndependentShe gives us hearty pasta and polenta dishes from Italy; aromatic and tangy salads from Turkey and Greece;and tasty seafood and saffron dishes from Spain.Whether it is the simplicity of hummus or the delicious blending of flavours found in plates of ratatouille or paella, Elizabeth David's wonderful recipes are imbued with all the delights of the sunny south.'Not only did she transform the way we cooked but she is a delight to read' Express on SundayElizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas intokitchens across Britain.

Summer Cooking - first published in 1955 - is Elizabeth David's wonderful selection of dishes, for table, buffet and picnic, that are light, easy to prepare and based on seasonal ingredients. Elizabeth David shows how an imaginative use of herbs can enhance even the simplest meals, whether egg, fish or meat, while her recipes range from a simple salade ni oise to strawberry souffl . Finally, Summer Cooking has chapters on hors d'oeuvres, summer soups, vegetables, sauces and sweets that are full of ideas for fresh, cool food all summer long. 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 'Britain's most inspirational food writer' Independent 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.

This anthology of Elizabeth David's work is a direct sequel to An Omelette and a Glass of Wine. It contains a selection of her journalistic and occasional work from four decades. Much of it had been chosen personally, and there is a considerable amount of unpublished material found in her own files, or contributed by friends.

A guide to provincial French cooking. Divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, it gives recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme.

For Elizabeth David, summer fare meant fresh, seasonal food recipes that could be prepared quickly and savoured slowly, from Gnocchi alla Genovese ('simply an excuse for eating pesto') to La Poule au Pot to Gooseberry Fool.

This universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. It contains an exhaustive collection of recipes, everything from plain brown wholemeal to drop scones and croissants.