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Elizabeth David on Vegetables Hardcover – October 31, 2013

4.5 out of 5 stars 11 customer reviews

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Editorial Reviews

Review

PRAISE FOR ELIZABETH DAVID

"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."
—James Beard

About the Author

Elizabeth David lived in France, Italy, Greece, Egypt and India, learning the local dishes and cooking them in her own kitchens. Her first book, Mediterranean Food was published in 1950 to great success and was followed by French Country Cooking (1951), Italian Food (1954), Summer Cooking (1955), French Provincial Cooking (1960) and English Bread and Yeast Cookery, winner of the 1977 Glenfiddich Writer of the Year Award. An Omelette and a Glass of Wine, a selection of her journalistic work, was published in 1984. David was made Chevalier de l’Ordre du Merite Agricole in 1977, and awarded the OBE in 1976 and the CBE in 1986. In 1982 she was elected Fellow of the Royal Society of Literature.
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Product Details

  • Hardcover: 192 pages
  • Publisher: Avery (October 31, 2013)
  • Language: English
  • ISBN-10: 0670016683
  • ISBN-13: 978-0670016686
  • Product Dimensions: 7.8 x 1 x 10.1 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #379,523 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
This book is a collection of some of the vegetable recipes from other Elizabeth David book, gathered by Jill Norman.; a "best of" collection. The blurb on the dust jacket says that Jill Norman worked with Ms. David for many years and the is the literary trustee for her estate.
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 Davids cookbooks and others may be previously unpublished.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.
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Format: Hardcover
The late Elizabeth David was an influential culinary writer, who specialised in British and European cooking and was the author of a number of influential books during her lifetime, as well as several posthumous volumes such as this one. She did publish quite a lot of recipes in which vegetables were the principle ingredients, which have provided plenty of source material for this book.

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.
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Format: Hardcover
Jill Norman - Elizabeth David's literary trustee - has made a selection of vegetable themed recipes for this new book. The photographs and beautiful and the recipes are mainly simple and sound very tasty. This is a truly cosmopolitan flavour to these recipes but they are also very much Elizabeth David's own dishes.

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.
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Format: Hardcover Verified Purchase
I knew many of these recipes from earlier editions of David's works from which they were anthologized, but I had forgotten how good they were. This fresh presentation has made this book one of my favorite additions to our kitchen bookshelf.
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Format: Hardcover Verified Purchase
I cannot believe that I have never been made familiar with Elizabeth David and her books until recently and after all these years! I found this one and also Elizabeth David's Table to be a pleasure. I intend to use the recipes and so much more information frequently. The book is beautiful to me.
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Format: Hardcover
Another excellent book/collection of Elizabeth David. I love the way she describes her recipes, you can always put in something else of yourself although they are perfect as they are by their simplicity and tradition. Vegans and Vegetarians will find this book very helpful and friendly. The only criticism I have is that the list of recipes could be larger.
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