Elizabeth David revolutionized British cooking with her writings on Mediterranean food. Collected here, for the first time, are all of her vegetable recipes. Includes essays, anecdotes and full color photography. — Stan Hynds
The first collection of vegetarian recipes from culinary legend Elizabeth David
Elizabeth David revolutionized British cooking, her recipes bringing the color and vibrancy of Mediterranean dishes to kitchens everywhere. This beautiful new cookbook marks the first time David’s beloved vegetable recipes have been collected in one volume and celebrates her lifetime’s cooking by featuring a range of delicious, timeless dishes filled with irresistible flavors and scents.
These mouthwatering recipes are accompanied by color photography. Threaded throughout are some of David’s short essays—richly evocative pieces full of history and anecdote as well as practical culinary advice.
Published to celebrate the centenary of David’s birth, Elizabeth David on Vegetables is a must-have for anyone wishing to give vegetables a starring role in the kitchen.
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.
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