A direct sequel to bestselling "An Omlette and a Glass of Wine", this anthology contains a selection of Elizabeth David's journalistic and occasional writing as well as material from her files, letters and notes, none of which has appeared in any of her nine previous books. This book is characterized by her famous elegance and wit, and, of course, ...
A direct sequel to bestselling "An Omlette and a Glass of Wine", this anthology contains a selection of Elizabeth David's journalistic and occasional writing as well as material from her files, letters and notes, none of which has appeared in any of her nine previous books. This book is characterized by her famous elegance and wit, and, of course, her passion for food: its history, myriad possibilities and role in civilized society. 'The Blessed Elizabeth David holds a unique position in the recent history of British gastronomy. Her real skill is in her narrative and this compilation provides many examples of what she is best recognized for.' - Alastair Little in the "Evening Standard".
Fair. Good copy for reading, may have heavy page wear with writing textual notes highlighting or be an heavily used ex library copy with library markings, stickers or stamps. Dust jacket or accessories may not be included.
Publishers Weekly, 2001-09-17 An Englishwoman who traipsed through Africa and the Mediterranean countries in the early 1940s, David (1913-1992) opened up a world of flavors and techniques that must have seemed seductively exotic to a postwar Great Britain still struggling with food rationing. She was perhaps best known for French Provincial Cooking, but was also the author of food essays in such publications as Vogue, the London Sunday Times and Gourmet, some of which were eventually published in the highly regarded collection An Omelette and a Glass of Wine. This volume is a compilation of essays and recipes that didn't make it into the first, chosen by editor and longtime associate Jill Norman. The title essay succinctly sums up David's demand for cultural and gastronomic accuracy in cooking, as well as shows off her exacting writing. In it she bemoans the passing of the 18th-century tradition of carrying one's own nutmeg box and grater. She asserts that in fine London restaurants, she must ask for nutmeg to grate on her pasta and spinach dishes, a spice she considers as integral to Italian cooking as "Parmesan cheese and oregano and for that matter salt." A labor of love, the result is yet another evocative and entertaining exploration of cooking and the time, place and personalities that shaped it. (Nov.) Copyright 2001 Cahners Business Information.
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