At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom

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Overview

Legendary cook Elizabeth David is the woman who changed the face of British cooking. She introduced a dreary post-war Britain to the sun-drenched culinary delights of the Mediterranean; to foods like olive oil, pasta, and garlic, to fresh herbs like basil and to vegetables like zucchini and eggplant—foods that have become the staples of our diets today. Her recipes brought color and life into kitchens everywhere, yet her books never contained any photographs. Now, published for the first time, comes this full ...

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Overview

Legendary cook Elizabeth David is the woman who changed the face of British cooking. She introduced a dreary post-war Britain to the sun-drenched culinary delights of the Mediterranean; to foods like olive oil, pasta, and garlic, to fresh herbs like basil and to vegetables like zucchini and eggplant—foods that have become the staples of our diets today. Her recipes brought color and life into kitchens everywhere, yet her books never contained any photographs. Now, published for the first time, comes this full color, beautifully illustrated collection of her most inspiring and delicious dishes. Never before have her recipes been photographed to showcase the richness and variety of the food that she was so passionate about.

Published to celebrate the 60th anniversary of Elizabeth's first book, her instant classic Mediterranean Food, 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 cooking bible that readers will turn to, time and time again. Interspersed throughout the book are some of Elizabeth's short essays—from how to cook ‘fast and fresh' using store-bought and pantry ingredients, to evocative portraits of French and Italian markets.

With an introduction by Ruth Reichl, the famed editor of the modern classic The Gourmet Cookbook and the irreplaceable Gourmet magazine, and a preface by Jill Norman, literary trustee of Elizabeth David's estate, At Elizabeth David's Table is the must-have cookbook for home cooks, gourmets, and chefs alike.

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Editorial Reviews

Christopher Kimball
Thirty years ago, I met Elizabeth David for about two minutes at a cocktail party given by Jim Beard at his townhouse on West 12th Street. She immediately struck me as a "woman of substance," someone who marched to a different drummer. The preface to this work confirms that impression, as she lived by a book inscription written by Norman Douglas, which said, in part, "Always do as you please, and send everybody to hell . . ." Good for you, Elizabeth, and this book certainly gives one the impression that she cared not a whit for food fashion but was timeless in her appetites, from Fresh Green Pea Soup to Chicken with Tarragon to simple Baked Eggs. She even puts a nice yellow cream sauce over a piece of fish, something I haven't seen since Le Cirque or La Grenouille during the heyday of French cooking in New York, almost a half century ago. But who wouldn't want to dine on a Rack of Lamb with White Beans or a very English Summer Pudding? (I had one of these during a recent London trip, and it made me realize that Americans know almost nothing about the ethereal possibilities of this simple dish.) This book makes me long for Europe as it used to be, when James Bond first encountered Goldfinger, when the Kennedys were seducing the world, and when a simple roast chicken and a plate of white asparagus were things of great gastronomic beauty. Yes—let's just send everyone to hell and be damned!
Founder and Editor, America's Test Kitchen
Sam Sifton
“The food rendered in blooming center-focus color, the images as soft at the edges as a dream… This title serves as a good introduction, to be followed by trips to the used-book store for the originals, best consumed with an omelet and a glass of wine.”
Ruth Reichl
“[Elizabeth David] was James Beard, Julia Child, and MFK Fisher rolled into one… She has so much more to tell us than merely how to cook... reading between the lines you come to understand that what Elizabeth David is really saying is to savor every minute of your life.”
Alice Waters
“I am still surprised every time I read Elizabeth David; she defines what it is to be a true food writer, and her words are timeless. This beautiful illustrated anthology reveals her bright spirit... She defends the authentic and the seasonal, and champions simplicity and beauty in the kitchen. ”
Judy Rodgers
“Her writing is as timeless as the cuisines she describes. Re-reading her recipes, I am struck again, and again, that each is a seductive little invitation to cook. And if you love to cook, discovering her work is surely one of the greatest pleasures of all.”
Sam Sifton
A collection of dozens and dozens of David's simple, beautiful and bullet-proof recipes, tied together with a few essays and top-notes…for those who have never heard of David…This title serves as a good introduction…
—The New York Times
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Product Details

  • ISBN-13: 9780062049728
  • Publisher: HarperCollins Publishers
  • Publication date: 3/1/2011
  • Pages: 383
  • Sales rank: 624,974
  • Product dimensions: 7.70 (w) x 9.80 (h) x 1.50 (d)

Meet the Author

Elizabeth David (1913-1992) travelled widely during the Second World War throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a Commander of the British Empire in 1986.

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted January 11, 2013

    Glad I bought it.

    Interesting read.

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