Based on a collection of recipes that the author made while living in France, Italy, the Greek islands and Egypt, the author gives us hearty pasta and polenta dishes from Italy; aromatic...
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...
An Omelette and a Glass of Wine, offers 62 articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including The Spectator, Gourmet magazine,...
Offers a selection of dishes, for table, buffet and picnic, that are light, easy to prepare and based on seasonal ingredients. This title shows how an imaginative use of herbs can enhance...
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...
Features recipes drawn from across the regions of France. Showing how each area has a particular and flavour for its foods, derived as they are from local ingredients, this title explores...
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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?)...
There are over 200 recipes in the book organised around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains,...
If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David's masterpiece is the place to start. The joy and relevance of this book today is that recipes...
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...
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Introduces 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...
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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...
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This volume contains three of Elizabeth David's most popular cookery books: "Mediterranean Food", "French Country Cooking" and "Summer Cooking"...
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A Book of Mediterranean Food was first published in 1950 and has been acknowledged as inspiration for such modern masters as Julia Child and Claudia Roden. It is a passionate mixture...
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