<div>A posthumous collection of recipes and articles&mdash;recommended by her friends and fans&mdash;from &ldquo;the best food writer of her time&rdquo; (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 &ldquo;The Best of,&rdquo; but then her health deteriorated and the project was shelved. The idea was revived in 1996, when chefs and writers and Elizabeth&rsquo;s many friends were invited to select their favorite articles and recipes. The names of the contributors&mdash;who number among some of our finest food writers, such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy, and Anne Willan&mdash;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&rsquo;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. &ldquo;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&rsquo;s memories of those places.&rdquo; &mdash;The Dabbler</div>

South Wind Through the Kitchen

<div>An extraordinary collection of timeless, beloved recipes from across the globe by the award-winning food writer and author of Good Things. This delightful and essential compendium of recipes from Jane Grigson, author of cookbook classics like Good Things and Mushroom Feast, begins with a delightful introduction from the equally renowned food writer Elizabeth David. Organized into regional cuisines from around the world including the Americas, the Mediterranean, the Europeans, India, and the Far East, as well as sections entitled &ldquo;At Home in England&rdquo; and &ldquo;At Home in France.&rdquo; In addition to a detailed chapter on charcuterie, there are graphs, illustrations, and tips on picking the best ingredients and making the most of them when they are in season. This astonishingly diverse and accessible selection of recipes has entires for all occasions from simple weekday dinners to elaborate celebratory feasts. A fitting tribute, not only to Grigson&rsquo;s culinary and literary skills, but also to the warmth, wit, and intelligence that shine through all her books, The Best of Jane Grigson is essential for home chefs of all levels.</div>

The Best of Jane Grigson

<div>&ldquo;The most incredibly sophisticated compendium of all that is good in British cooking&rdquo; by the renowned author of An Omelette and a Glass of Wine (Jeremy Lee, The Guardian). Elizabeth David presents a collection of English recipes using spices, salt, and aromatics. The book includes dishes such as briskets and spiced beef, smoked fish, cured pork and sweet fruit pickles. An emphasis is placed on the influence of India, the Middle East, and the Far East on the English kitchen. &ldquo;David is in her element; the prose sings, and the song is paean to the exotica that she craved. Even her treatment of a subject ordinarily as prosaic as measurements feels fresh forty years later. . . . She demolishes the canard that traditional British food is limited and bland.&rdquo; &mdash;British Food in America &ldquo;[David] demonstrates the varied and diverse nature of English cooking, identifying its many influences over the centuries resulting from trade with other nations. In fact the book is less a selection of recipes than an historical journey through countries that have influenced the English addiction to spices. . . . This is an exceptional, well-researched book. An informative and enjoyable read which at the same time doubles as a useful reference tool.&rdquo; &mdash;The Caterer &ldquo;A lovely variety of well-flavored dishes from many countries.&rdquo; &mdash;The Art of Eating </div>

Spices, Salt and Aromatics in the English Kitchen

<div>A classic collection of articles, book reviews, and travel essays from &ldquo;the best food writer of her time&rdquo; (Jane Grigson, The Times Literary Supplement). An Omelette and a Glass of Wine offers sixty-two articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including the Spectator, Gourmet magazine, Vogue, and the Sunday Times. This revered classic volume contains delightful explorations of food and cooking, among which are the collection&rsquo;s namesake essay and other such gems as &ldquo;Syllabubs and Fruit Fools,&rdquo; &ldquo;Sweet Vegetables, Soft Wines,&rdquo; &ldquo;Pleasing Cheeses,&rdquo; and &ldquo;Whisky in the Kitchen.&rdquo; Elizabeth David&rsquo;s subjects range from the story of how her own cooking writing began to accounts of restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon, and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved, and the delicious meals she enjoyed. Casually interspersed with charming black-and-white illustrations and some photographs, An Omelette and a Glass of Wine is sure to appeal to the &lsquo;Elizabeth David&rsquo; book collector and readers coming to know Ms. David for the first time, who will marvel at her wisdom and grace. &ldquo;Savor her book in a comfortable chair, with a glass of sherry.&rdquo; &mdash;Bon App&eacute;tit &ldquo;Elizabeth David has the intelligence, subtlety, sensuality, courage and creative force of the true artist.&rdquo; &mdash;Wine and Food </div>

Elizabeth David
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Books By Elizabeth David (3 Books)

South Wind Through the Kitchen

Spices, Salt and Aromatics in the English Kitchen

An Omelette and a Glass of Wine

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Elizabeth DavidFollow this author

Books By Elizabeth David (3 Books)

South Wind Through the Kitchen

Spices, Salt and Aromatics in the English Kitchen

An Omelette and a Glass of Wine

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Elizabeth David
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