South Wind Through the Kitchen [electronic resource] : The Best of Elizabeth David

ISBN:

9781909808539

Title:

Author:

David, Elizabeth.

Personal Author:

David, Elizabeth.

Publication Information:

Havertown : Grub Street Cookery, 2011.

Physical Description:

1 online resource (400 p.)

General Note:

Description based upon print version of record.

Contents:

Cover; Half Title; Title; Copyright; Contents; Introduction by Jill Norman; Books by Elizabeth David; Editor''s Note; Introduction to Mediterranean Food; Provence; HORS-D''ŒUVRE; Paris; Pleasing Cheeses; SOUPS; Buffet Food; Oriental Picnics; English Picnic Meats; EGGS AND CHEESE; The Markets of France: Martigues; Italian Fish Markets; Oules of Sardines; FISH, SHELLFISH ANDCRUSTACEA; Chez Barattero; La Charcuterie; MEAT; Have It Your Way; Pomiane, Master of the Unsacrosanct; POULTRY AND GAME; The Markets of France: Cavaillon; Truftlesville Regis; VEGETABLES; Bruscandoli; Fresh Herbs

PASTA, PULSES AND GRAINSFast and Fresh; Mrs Leyel; Officer of the Kitchen; SAUCES; The Christmas Pudding is Mediterranean Food; SWEET DISHES AND CAKES; Lorraine; PRESERVES; Have We A Choice?; BREAD AND YEAST COOKERY; Storage of Bread; Wine in the Kitchen; Ladies'' Halves; Table Jewellery; Cathay to Caledonia; Index; Illustrations in this anthology

Subject Term:

Cooking.

Added Author:

Norman, Jill.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2011

Publication Information:

Havertown : Grub Street Cookery, 2011.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

A posthumous collection of recipes and articles--recommended by her friends and fans--from "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 contributors--who number among some of our finest food writers, such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy, and Anne Willan--appear 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

Author Notes

Elizabeth DavidHer life was remarkable and her legacy astonishing. Her brilliant writing stems from a genuine love of food and an intellectual interest in how and why it is prepared. For her food and living were inseparable. Drawing on dishes she had eaten and learned from cooks in France, Italy, Greece and North Africa, her books are evocative pieces of travel writing, creating an instant connection with the places she had visited, and hence her recipes are like a diary and have stood the test of time. Practically all of today?s serious food writers have acknowledged her influence (and continue to do so).