Elizabeth David (8)

An Omelette and a Glass of Wine

ISBN: 9781906502355

Author: Elizabeth David    Publisher: Grub Street

Pages: 320


Dimensions: 170 x 240 mm


Publication Date: 01-06-2009


$45.00
Spices, Salt and Aromatics in the English Kitchen

ISBN: 9781902304663

Author: Elizabeth David    Publisher: Grub Street

In this book, Elizabeth David presents English recipes notable for their use of spices, salt and aromatics. As is usual in her writing she mixes instruction wi...


In this book, Elizabeth David presents English recipes notable for their use of spices, salt and aromatics. As is usual in her writing she mixes instruction with information, explaining the origins and uses of ingredients such as nutmeg, cardamom and juniper. She stresses the influence of centuries of oriental trade on the English kitchen, where spices and Indian curries, kebabs and yoghurt are now perfectly at home, along with dishes such as risotto and paella. This stimulating book, captures what Elizabeth David herself described as 'the English love affair with Eastern food and Arabian Nights ingredients.' It is full of recipes for briskets and spiced beef, smoked fish, cured pork and sweet fruit pickles. It examines the English preoccupation with the spices, the fruit, the flavourings, sauces and condiments of the orient near and far.


Pages: 279


Dimensions: 129 x 198 mm


Publication Date: 01-07-2010


$39.99
English Bread and Yeast Cookery

ISBN: 9781906502874

Author: Elizabeth David    Publisher: Grub Street

First published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, this universally acclaimed book is regarded by many as simply...


First published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, 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 or saffron cake to drop scones and croissants; all described with her typical elegance and unrivalled knowledge. Even how to make your own yeast and keep it. But more than just a list of recipes, it is an insight into an interesting and informative home-baker. Enquire within on any point connected with baking and Miss David has the answer. Nor does it omit the history of bread making from the Exodus onwards, the iniquities of sliced bread and uncovers the dubious practices of some flour millers and bread manufacturers in the UK and elsewhere with amusing anecdotes and personal observations throughout. The writing style of this book has aged well and adds greatly to its charm. This is a book that should be included in every food lover's collection. Not just for those who love to cook but those who enjoy reading about food and its history, and of course it is an absolute must for keen bakers.


Pages: 624


Dimensions: 129 x 198 mm


Publication Date: 01-09-2010


$45.00
South Wind Through the Kitchen: The Best of Elizabeth David

ISBN: 9781906502904

Author: Elizabeth David    Publisher: Grub Street

Features a collection of over 200 recipes that is organised around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, ...


Features a collection of over 200 recipes that is organised 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.


Pages: 400


Dimensions: 129 x 198 mm


Publication Date: 29-10-2010


$45.00
Summer Cooking

ISBN: 9781908117045

Author: Elizabeth David    Publisher: Grub Street

Pages: 234


Dimensions: 129 x 198 mm


Publication Date: 01-06-2011


$34.99
French Country Cooking

ISBN: 9781908117052

Author: Elizabeth David    Publisher: Grub Street

Pages: 208


Dimensions: 129 x 198 mm


Publication Date: 19-06-2011


$34.99
Is There a Nutmeg in the House?

ISBN: 9781910690208

Author: Elizabeth David    Publisher: Grub Street

This anthology of Elizabeth David’s work, originally published in hardback in 2000, is a direct sequel to An Omelette and a Glass of Wine. It again contains a...


This anthology of Elizabeth David’s work, originally published in hardback in 2000, is a direct sequel to An Omelette and a Glass of Wine. It again contains a selection of her journalistic and occasional work from four decades. Much of it she had chosen herself for reprinting in this more accessible form. In addition there is a considerable amount of unpublished material found in her own files, or contributed by friends to whom she had given recipes, or to whom she had sent letters, either with notes in answer to queries or giving details of current research.


Bind: hardback


Pages: 336


Dimensions: 129 x 198 mm


Publication Date: 20-04-2016


$45.00
Italian Food

ISBN: 9781911621294

Author: Elizabeth David    Publisher: Grub Street

Jane Grigson wrote of Italian Food `Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew ho...


Jane Grigson wrote of Italian Food `Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew how to eat spaghetti or pick a globe artichoke to pieces. ... Then came Elizabeth David like sunshine, writing with brief elegance about good food, that is, about food well contrived, well cooked. She made us understand that we could do better with what we had.' Published in 1954 the importance of this book, which required a full year's research in Italy, can only be appreciated when you realise that she was working in a post-rationing England which regarded Italian cuisine as nothing more than variations on pasta and veal. What she discovered was an enormous wealth of regional diversity in ingredients, methods, and even language, where the same pasta shape can be called three or four names in different parts of the country. She understood that all Italian cooking is regional; there is no 'national' cuisine and so there are eight recipes for aubergines, fourteen for artichokes, five for fennel and seven for lentils, all from different regions. But if such descriptions seem to today's reader overly thorough it is because many of her 1950's audience would have never heard of risotto, gorgonzola, prosciutto or even olive oil, let alone been able to purchase them. This is a critical and analytical look at Italian food - her personality and point of view come out on almost every page - organised by type of dish rather than by region and is full of details of kitchens and cooking by painters from the 14th, 15th and 18th centuries. The book is filled with asides and quotes from Italian writers and thinkers and as confirmation that this is more a work of scholarship than a simple book on cookery, there are appendices of bibliographies and notes on wine. If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David's masterpiece is the place to start. And the joy and relevance of this book today is that recipes that could only be read 60 years ago can now be cooked and savoured. Elizabeth David's acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection.


Bind: hardback


Pages: 406


Dimensions: 129 x 198 mm


Publication Date: 31-05-2019


$39.99
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