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.
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“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.” (Sam Sifton, New York Times )
“[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.” (Ruth Reichl )
“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. ” (Alice Waters )
“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.” (Judy Rodgers )
“[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.” (Ruth Reichl )
“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. ” (Alice Waters )
“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.” (Judy Rodgers )
From the Back Cover
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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20 of 20 people found the following review helpful
Format:Hardcover
Even many who know of MFK Fisher do not know Elizabeth David. She attempted to change the English world of cooking and did draw British cooks into more diverse fare. She almost single handily brought about what became the Real Bread Campaign. This book presents an excellent selection of both her writings and her recipes. There is an introduction to each section of recipes and her writings include such subjects as; fresh herbs, the markets of France, her dream kitchen, the baking of an English loaf.
There is a preface by Ruth Reichl which demonstrates David's effect on many who were learning to cook. It would have been of added interest if she would have included the dates when this happened; she does mention she was 16, but it would give a better idea of what was going on in the world within her preface.
Many recipes have pictures, however, some are the food before it is cooked or in its raw state, such as quails hanging rather than the finished dish. Most recipes are not that complicated, especially for an experienced cook. They include; starters and light dishes, soups, eggs, pasta, vegetables, rice, fish, shellfish and crustacea, meat, poultry and game birds, sauces, sweet dishes and cakes, bread and yeast baking.
Be aware that many recipes are written in narrative style, with the ingredients highlighted slightly in different coloured ink. Even those recipes with a list before instructions, have the ingredients written out in sentence form. This fashion of listing ingredients can be a bit irksome.
Elizabeth David is a cook that many have enjoyed reading and her recipes have much leeway in them since she had the philosophy that her recipes were only suggestions and you can be free to substitute. Her rice bread is amazing, as is the spaghetti with oil and garlic and also gray mullet or another type of fish with olives and white wine.
Anyone who wishes to add a different cookbook to their collection would do well to include Elizabeth David on their bookshelf.
There is a preface by Ruth Reichl which demonstrates David's effect on many who were learning to cook. It would have been of added interest if she would have included the dates when this happened; she does mention she was 16, but it would give a better idea of what was going on in the world within her preface.
Many recipes have pictures, however, some are the food before it is cooked or in its raw state, such as quails hanging rather than the finished dish. Most recipes are not that complicated, especially for an experienced cook. They include; starters and light dishes, soups, eggs, pasta, vegetables, rice, fish, shellfish and crustacea, meat, poultry and game birds, sauces, sweet dishes and cakes, bread and yeast baking.
Be aware that many recipes are written in narrative style, with the ingredients highlighted slightly in different coloured ink. Even those recipes with a list before instructions, have the ingredients written out in sentence form. This fashion of listing ingredients can be a bit irksome.
Elizabeth David is a cook that many have enjoyed reading and her recipes have much leeway in them since she had the philosophy that her recipes were only suggestions and you can be free to substitute. Her rice bread is amazing, as is the spaghetti with oil and garlic and also gray mullet or another type of fish with olives and white wine.
Anyone who wishes to add a different cookbook to their collection would do well to include Elizabeth David on their bookshelf.
38 of 42 people found the following review helpful
Format:Hardcover
Olive oil --- available in drug stores (because it was used only to treat ear infections).
Garlic, Parmigiano-Reggiano cheese --- unknown and unavailable.
Eggs, butter, olives, tomatoes --- scarce.
That was England in the years after World War II.
(And you wonder why there are jokes about English food.)
Elizabeth David changed all that. She pushed simple French and Italian recipes into the consciousness of English housewives. In short order, groceries started stocking ingredients she championed. Soon enough, you could even find zucchini in English supermarkets.
Elizabeth David was --- almost all the pros say this --- the most important food writer of the last century.
Don't know her? There are reasons. She died in 1992, just as chefs and cookbook writers were becoming celebrities. As a result, though her books were always available, her contribution to our daily meals --- what she described as "simpler food, simply presented" --- has been obscured by those who stand tall because they're climbed onto her shoulders.
Like Alice Waters, of Chez Panisse: "When I go back and read her books now, I feel I plagiarized them. All of it seeped in so much, it's embarrassing to read them now."
More reasons: Elizabeth David was an extremely difficult personality. She was an exacting writer when it came to prose, a little vague when it came to measuring ingredients. She had no patience for dullness or stupidity, and could be a withering conversationalist. And though she wanted her books to be important, she had little desire to be a public figure.
Also, she had a complicated and busy personal life: husbands, lovers, travel. And then, when she was 49, she had a stroke that robbed her --- how cruel is this --- both of her libido and her ability to taste salt.
Forget all of that. Just get "At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom" --- a selection of her most beloved recipes, published in a sturdy format for long use and dotted with terrific photos --- and start cooking.
Garlic, Parmigiano-Reggiano cheese --- unknown and unavailable.
Eggs, butter, olives, tomatoes --- scarce.
That was England in the years after World War II.
(And you wonder why there are jokes about English food.)
Elizabeth David changed all that. She pushed simple French and Italian recipes into the consciousness of English housewives. In short order, groceries started stocking ingredients she championed. Soon enough, you could even find zucchini in English supermarkets.
Elizabeth David was --- almost all the pros say this --- the most important food writer of the last century.
Don't know her? There are reasons. She died in 1992, just as chefs and cookbook writers were becoming celebrities. As a result, though her books were always available, her contribution to our daily meals --- what she described as "simpler food, simply presented" --- has been obscured by those who stand tall because they're climbed onto her shoulders.
Like Alice Waters, of Chez Panisse: "When I go back and read her books now, I feel I plagiarized them. All of it seeped in so much, it's embarrassing to read them now."
More reasons: Elizabeth David was an extremely difficult personality. She was an exacting writer when it came to prose, a little vague when it came to measuring ingredients. She had no patience for dullness or stupidity, and could be a withering conversationalist. And though she wanted her books to be important, she had little desire to be a public figure.
Also, she had a complicated and busy personal life: husbands, lovers, travel. And then, when she was 49, she had a stroke that robbed her --- how cruel is this --- both of her libido and her ability to taste salt.
Forget all of that. Just get "At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom" --- a selection of her most beloved recipes, published in a sturdy format for long use and dotted with terrific photos --- and start cooking.
7 of 7 people found the following review helpful
By Judith
Format:Hardcover|Amazon Verified Purchase
This is the kind of cookbook that lures you into sitting down and reading it like a novel: it is endlessly fascinating and entertaining. By the time I'd finished reading it, the book was littered with post-it notes, marking dishes that I wanted to try. It's also suited to its purpose and provides clear instructions for recipes, along with helpful suggestions. Every recipe that I've tried has worked and several will become staples. I didn't expect less as I've had Elizabeth David's book on bread for years and, after much use, it looks a bit shabby these days. I recommend this wonderful cookbook...and all of the other Elizabeth David books as well. You won't regret it.
Most Recent Customer Reviews
5.0 out of 5 stars
inspiring cook book
It is a beautiful book; and I do enjoy a cook book with photos. Gave one to my sin and he was so enthusiastic I ordered a copy for myself. Easy to understand and follow.
Published 3 days ago by Judith Hoyt
5.0 out of 5 stars
successful gift for the chef friend with all cookbooks :)
gift for a friend (who writes her own cookbooks).
she is thrilled. recipes, pics, layout a+.
better get one for me!
she is thrilled. recipes, pics, layout a+.
better get one for me!
Published 8 days ago by sirdar
5.0 out of 5 stars
Elizabeth David Cookbook
What a treasure. You can tell the recipes were written years ago when products weren't available..... Read more
Published 1 month ago by Kimberly A. Shuler
5.0 out of 5 stars
This book has not as yet been delivered to me
I looked at this book in a store----seems interesting, I ordered it from you, and when I receive it, will be able to tell you more
Published 4 months ago by deborah b. silver
5.0 out of 5 stars
Scrumptous Holiday Gift
If you're still in a quandry about a gift for a foodie friend, this Elisabeth David work will do quite nicely. Read more
Published 5 months ago by The Scone Ranger
5.0 out of 5 stars
Wonderful
Finally, an Elizabeth David book done RIGHT! I did not know that it was a compilation until I got it. I own a few of David's books, so I recognized a few of the recipes. Read more
Published 5 months ago by Thumper
5.0 out of 5 stars
Excellent service.
This is a beautiful book, and it was a terrific value. We were very pleased with the service and quality.
Published 5 months ago by Sandy
5.0 out of 5 stars
What a treasure
I keep this next to my bed and read a chapter at a time. Not because I can't tolerate more but because I want to make it last as long as possible. Read more
Published 5 months ago by L. Walker
5.0 out of 5 stars
An Honest Book...
This is a wondeful book. I'm embarrassed to say that I never heard of Elizabeth David. It was Ruth Reichl's intro that caught my eye. Read more
Published 6 months ago by Valerie Belli
4.0 out of 5 stars
Elizabeth David
I have admired Elizabeth David's recipes and prose for a long time. I first discovered her when I was living in England. Read more
Published 12 months ago by l1zabeth
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