At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom. With a Preface by Ruth Reichel.
by [Cookery] David, Elizabeth.
A Fine tight copy in Fine illustrated glossy boards without dust jacket as issued. 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. 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. There are also sections on successful bread making, as well as more extravagant dishes, Interspersed throughout with 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.
Edition: First Printing of the First US Edition
Book Id: 24251