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Elizabeth David on Vegetables Hardcover – October 31, 2013
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"If we were to bushwhack our way back to the true source of American food culture we would find that it is not Julia Child but Elizabeth David. [Her] recipes are all charm; they evoke an easy, sensual, exotic Mediterranean life."
—The New Yorker
"She is, to me, probably the greatest food writer we have."
About the Author
Top Customer Reviews
Many of the recipes are verbatim from other of Ms. Davids cookbooks and others may be previously unpublished. Ms. Norman has apparently tried to update the recipes for the American audience since the temperatures are listed only in Farenheit; the originals list Bristish Gas marks as well.
So what's the problem? Prior to going to the metric system, British cups were 10 oz and quarts were 40 oz. Further, I'm not sure how much 1.8 quarts of flour is and I don't think I own a 2.1 quart pot. Have these been translated from British to American? If so, why didn't all the rest get translated?
I'll stick with my original publications and do the math myself.
Personally I am not a vegetarian, but I have no problem at all with eating in a vegetarian fashion for some of the time as some vegetarian dishes are delicious. There is a good selection of recipes here which are likely to tempt even the more committed carnivore. The recipes are presented as a short essay with Elizabeth often giving some background to the recipe and then the details of how to make it. Sometimes there is a list of ingredients, and sometimes it is down to the reader to distil this information from the text. Whilst there is a certain charm in reading the original version, it would probably have made for a more user friendly book if the introduction, ingredients and methodology had been sorted out and separated in the fashion we are more used to in our cook books these days. The presentation of the recipes is somewhat inconsistent as they were presumably written at different times and for publication in different places.
This is an interesting compendium of some very simple techniques, such as ways of cooking and serving tomatoes or potatoes. On the other hand there are some much more sophisticated dishes such as Gratin of Rice and Courgettes, and some which are much more complex than one would reasonably expect such as La Soupe au Pistou (vegetable soup). However, there is a great selection and it would be surprising if the reader was not tempted by at least some of these classic recipes.
There are sections on soups, salads, small dishes, main dishes etc as well as short sections on breads and desserts. There is something for everyone in this beautifully produced and lavishly illustrated cookery book.
Written in David's own inimitable style, with an introduction by Jill Norman, this is a book to treasure for anyone who likes cooking and enjoys reading cookery books for their own sake.
Most Recent Customer Reviews
Elizabeth David never disappoints. The recipes enhance the taste and quality of vegetables which not every cookbook can do.Published 9 months ago by Oregonian in New York
Great book. Recipes are well thought out fairly easy to do. Would serve to anyone.Published 13 months ago by wdnleg
Makes a nice picture book but I wish cookbooks were spiral bound as I think this makes for easier reading.Published on May 23, 2014 by A customer