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Elizabeth David classics : Mediterranean…
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Elizabeth David classics : Mediterranean food, French country cooking, Summer cooking (edição: 1980)

de Elizabeth David

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282794,369 (4.34)8
This volume contains three of Elizabeth David's most popular cookery books: Mediterranean Food, French Country Cooking and Summer Cooking. AUTHOR: With new glossy, overdesigned cookbooks appearing on the market almost every week could there ever be a more appropriate time to consider the words of Jane Grigson when she said 'Every time we begin to feel fussed by the cookery elaborators with their flashy tricks and colour photos, we can restore our confidence by returning to Elizabeth David.' Her life was remarkable and her legacy astonishing. Her brilliant writing stems from a genuine love of food and an intellectual interest in how and why it is prepared. For her food and living were inseparable. Drawing on dishes she had eaten and learned from cooks in France, Italy, Greece and North Africa, her books are evocative pieces of travel writing, creating an instant connection with the places she had visited, and hence her recipes are like a diary and have stood the test of time. Practically all of today's serious food writers have acknowledged her influence (and continue to do so). Grub Street is delighted to be the publisher of all her major works in beautiful hardback editions as befits a peerless writer who demands to be read time and time again and whose books continue to delight generations of cooks.… (mais)
Membro:souzakh
Título:Elizabeth David classics : Mediterranean food, French country cooking, Summer cooking
Autores:Elizabeth David
Informação:New York : Knopf : distributed by Random House, 1980.
Coleções:Culinary Arts, Sua biblioteca
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Elizabeth David Classics: Mediterranean Food, French Country Cooking, Summer Cooking de Elizabeth David

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» Veja também 8 menções

Mostrando 1-5 de 7 (seguinte | mostrar todas)
First cookbook I ever bought and still some of my favorite recipes. ( )
  LadyVivace | Jul 13, 2018 |
Not just a cookbook (although a classic cookbook) but wonderful reading as well.
  revliz | Jun 14, 2015 |
This is a cookbook for people who are reasonably competent cooks and can deal with "cut a chicken in four pieces" or "let it reduce" or "if you add cider to the stock, you will have the basis of an excellent sauce" (with no sauce recipe). Given that, it is full of simple recipes that make good ingredients shine. I found my first really tasty mackerel recipe in here, and new recipes for chicken (shock) and many that made me wonder why I never saw that combination and method before.

It's also beautifully written in a very pleasant direct style, with little stories about the origins of recipes, so if you enjoy reading cookbooks for pleasure, this collection is a good choice.

Elizabeth David and Jane Grigson are two of my favorite cookbook authors. They wrote their books decades ago, but if you read a lot of cookbooks and recipes, and then read those two, you'll realize how much the current crop of celebrity chefs has lifted from them.
( )
  scatterall | Apr 10, 2013 |
Better than a classic. ( )
  kitchengardenbooks | Mar 18, 2010 |
This is the English edition with a preface by Jane Grigson. Very good value, three classic works in one sturdy hardcover volume. ( )
  dajashby | Dec 26, 2009 |
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This volume contains three of Elizabeth David's most popular cookery books: Mediterranean Food, French Country Cooking and Summer Cooking. AUTHOR: With new glossy, overdesigned cookbooks appearing on the market almost every week could there ever be a more appropriate time to consider the words of Jane Grigson when she said 'Every time we begin to feel fussed by the cookery elaborators with their flashy tricks and colour photos, we can restore our confidence by returning to Elizabeth David.' Her life was remarkable and her legacy astonishing. Her brilliant writing stems from a genuine love of food and an intellectual interest in how and why it is prepared. For her food and living were inseparable. Drawing on dishes she had eaten and learned from cooks in France, Italy, Greece and North Africa, her books are evocative pieces of travel writing, creating an instant connection with the places she had visited, and hence her recipes are like a diary and have stood the test of time. Practically all of today's serious food writers have acknowledged her influence (and continue to do so). Grub Street is delighted to be the publisher of all her major works in beautiful hardback editions as befits a peerless writer who demands to be read time and time again and whose books continue to delight generations of cooks.

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