It is a fun read and the recipes are quite good The recipes are not what we re used to in modern terms though They re simple instructions than actual step by step directions I ve found this to be true in Italy too, so it may just be a cultural difference Mainland europe doesn t have standard measurements either, i e tablespoons, cups, etc They use whatever utensil or glass is on hand.
love her aristocratic style, curt, take no prisoners she assumes you know the basics and would not deign to describe how to chop an onion has no use for chefs it is after all just cookery the inclusion of excerpts of other writers, some of them very old, is delightful and yes, the recipes are great.
This is an excellent cookery book, filled with recipes and flavours that to this day still haunt my palette.
I ve eaten most of the original recipes contained in this volume, all of these cooked for my family by Elizabeth David herself when I was four years old We were her test subjects at the time, gladly helping her to check the size of the portions Back then, we were living in post Second World War poverty in Sandwich near Ham, Kent Most of the time our food was dull, boring and scarce In fact, at times we were so hungry, my brother and I would resort to stealing To suddenly have these luxurious, large, delicious meals on the weekends then, was something like christmas coming early They made such an impression on me that later, as a student, I cooked many of these recipes and had the master copy to compare my own versions with One particular recipe, the red cabbage, apple and red wine stew, stands out in my mind I still dream longingly of it As for Elizabeth David herself, she was always generous, giving me cans of olive oil, pots, pans and recipes and encouraging my love of good food For this especially I will be forever grateful to the writer.
Added References Below is a letter from Elizabeth David to George Lassalle, my father and also prize winning cookery writer on fish and Middle Eastern food After meeting at the Cairo library during the Second World War aprox 1940 , where my father was stationed as an intelligence officer, Elizabeth and he began a relationship The letter, dated May 16th and I know that the year is 1953 , comes from a while later, when my father then back in England and encouraging Elizabeth to continue writing cookery books was asked to go to Egypt to spy on the new President Nasser for British Intelligence Aware of the impending trip, Elizabeth asks him to do some research on Arab cuisine for her IMAGE COMING
Lengthy coverage of all things edible in Europe by the definitive British food journalist Elizabeth David read at I think this was the book that taught me how to cook It s opinionated, dirigiste, superbly written and selected, and if curse all the recipes not only work they take you off to a France that went out when a DS was a very sexy car, not a games console.
A classic which I still go back to from time to time.
First Published In , Elizabeth David S Culinary Odyssey Through Provincial France Forever Changed The Way We Think About Food With Elegant Simplicity, David Explores The Authentic Flavors And Textures Of Time Honored Cuisines From Such Provinces As Alsace, Provence, Brittany, And The Savoie Full Of Cooking Ideas And Recipes, French Provincial Cooking Is A Scholarly Yet Straightforward Celebration Of The Traditions Of French Regional Cooking Ahhh, what a delight to read You can practically taste the food as you read the words I ve bookmarked a few recipes to try, as well.