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.
Not my favorite cookbook. The photographs are beautiful, and a lot of the recipes sound amazing, but they're missing important details. Read morePublished 3 months ago by Heather
If you are looking for an introduction to one of the great food writers-this is it! Every recipe I've tried has been excellent and the snippets of her essays are entertaining. Read morePublished 14 months ago by Mary
Wonderful food historian and cook. She's gone now, but her passionate and enlighted take on food and the ways to prepare it best live on here. Read morePublished 17 months ago by Jena S.
This book is beautiful, educational, and the cover and binding are extra well made. It just makes you want to try the dishes of good food simply cooked and presented with the best... Read morePublished 19 months ago by Linda H. Fleming
This is a lovely book with tasteful photographs of prepared recipes, markets, and produce as well as several photos of David herself. Read morePublished 21 months ago by J. Hurley
If you are an Elizabeth David fan, you will not put this book down until you have turned every page. Read morePublished on July 19, 2013 by Sheral Schowe
This book is beautiful to skim through and even keep out as a coffee table book. The recipes look delicous -- I gifted it to a friend, so I can't comment on those.Published on July 16, 2013 by K. Topper
I know this was a seminal book for the modern food movement, but this ground has been covered so many times that I found it tiresome. Read morePublished on June 1, 2013 by Claire Dahl
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 on May 18, 2013 by Judith Hoyt