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Elizabeth David classics : Mediterranean food, French country cooking, Summer cooking.

Author: Elizabeth David
Publisher: Newton, Mass : Biscuit Books, 1998.
Edition/Format:   Print book : English : 1st Biscuit books edView all editions and formats
Summary:
Here, together in one volume, are three culinary classics from England's most famous food writer, who has inspired and influenced a whole generation of cooks. Elizabeth David, as James Beard points out in his foreword, "was a leader, ahead of her time" who "shook her readers out of their culinary rut, challenging them to explore a different world of food." Today some of the foods that she introduced to the  Read more...
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Details

Document Type: Book
All Authors / Contributors: Elizabeth David
ISBN: 0964360063 9780964360068
OCLC Number: 38199329
Notes: Originally published as three separate works: A book of Mediterranean food, French country cooking, and Summer cooking.
Includes index.
Description: xi, 196, 199, 244 pages : illustrations ; 24 cm
Contents: A book of Mediterranean food. Soups --
Eggs and luncheon dishes --
Fish --
Meat --
Substantial dishes --
Poultry and game --
Vegetables --
Cold food and salads --
A few sweets --
Jams, chutneys and preserves --
Sauces --
French country cooking. Batterie de cuisine --
Soups --
Fish --
Eggs --
Luncheon, supper and family dishes --
Meat --
Poultry --
Game --
Vegetables --
Sweets --
Sauces --
Preserves --
Summer cooking. Introduction --
Fresh herbs --
Hors d'oeuvre and salads --
Soups --
Eggs --
Fish --
Meat --
Poultry and game --
Vegetables --
Sauces --
Sweets --
Jams, jellies and other preserves --
Buffet food --
Improvised cooking for holidays --
Picnics.

Abstract:

Here, together in one volume, are three culinary classics from England's most famous food writer, who has inspired and influenced a whole generation of cooks. Elizabeth David, as James Beard points out in his foreword, "was a leader, ahead of her time" who "shook her readers out of their culinary rut, challenging them to explore a different world of food." Today some of the foods that she introduced to the English-speaking world have become household words, like gazpacho and pesto, but Mrs. David was the first to discover these treasures -- and her recipes are still the best. - Jacket flap.

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