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

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

4.0 1
by Elizabeth David, Jon Gray
     
 

At Elizabeth David’s Table offers classic recipes and timeless kitchen wisdom from the woman who revolutionized British cuisine. Elizabeth David, the acclaimed counterpart to Julia Child, is considered the greatest food writer of the twentieth century—and this lavishly illustrated collection of inspiring

See more details below

Overview

At Elizabeth David’s Table offers classic recipes and timeless kitchen wisdom from the woman who revolutionized British cuisine. Elizabeth David, the acclaimed counterpart to Julia Child, is considered the greatest food writer of the twentieth century—and this lavishly illustrated collection of inspiring everyday recipes celebrates chef David’s culinary genius. Published to celebrate the 60th anniversary of Mediterranean Food, her classic first book, At Elizabeth David’s Table is a wonderful gift from the revolutionary chef who introduced a weary, post-war nation to the sun-drenched tastes and delights of the Mediterranean.

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

Read More

Product Details

ISBN-13:
9780062049728
Publisher:
HarperCollins Publishers
Publication date:
03/01/2011
Pages:
383
Sales rank:
417,547
Product dimensions:
7.70(w) x 9.80(h) x 1.50(d)

What People are saying about this

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.”
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.”
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.”
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. ”

Read More

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >