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David, Elizabeth 1913-1992

Overview
Works: 87 works in 500 publications in 8 languages and 8,769 library holdings
Genres: Cookbooks  History  Biography  Biographies  Humor  Anecdotes 
Roles: Author, Other
Classifications: TX719, 641.5
Publication Timeline
Key
Publications about Elizabeth David
Publications by Elizabeth David
Publications by Elizabeth David, published posthumously.
Most widely held works by Elizabeth David
French provincial cooking by Elizabeth David( Book )
57 editions published between 1960 and 2014 in 4 languages and held by 789 libraries worldwide
Provides information about the cooking, equipment, processes, spices, and other aspects of French cooking, and includes recipes for sauces, appetizers and salads, soups, fish, vegetables, meat, poultry, and sweets
An omelette and a glass of wine by Elizabeth David( Book )
24 editions published between 1984 and 2014 in 4 languages and held by 746 libraries worldwide
A collection of food-related articles that originally appeared in magazines and newspapers, including the Spectator, Gourmet, Vogue, and the Sunday times of London
English bread and yeast cookery by Elizabeth David( Book )
26 editions published between 1977 and 2010 in English and held by 723 libraries worldwide
Italian food by Elizabeth David( Book )
66 editions published between 1954 and 2006 in 4 languages and held by 707 libraries worldwide
Kitchen equipment - Salads - Soup - Pasta - Rice - Eggs - Fish - Poultry and game - Vegetables and sweets - Sauces and preserves - Cheeses - Italian wines
Is there a nutmeg in the house? by Elizabeth David( Book )
13 editions published between 2000 and 2016 in English and Chinese and held by 577 libraries worldwide
GENERAL COOKERY & RECIPES. This anthology of Elizabeth David's work, originally published in hardback in 2000, is a direct sequel to An Omelette and a Glass of Wine. It again contains a selection of her journalistic and occasional work from four decades. Much of it she had chosen herself for reprinting in this more accessible form. In addition there is a considerable amount of unpublished material found in her own files, or contributed by friends to whom she had given recipes, or to whom she had sent letters, either with notes in answer to queries or giving details of current research. None of the material here appears in any of her other nine books. The emphasis throughout is on the practical aspects of cooking and eating, and the book contains over 150 recipes. These stem from many different countries, but they all have Elizabeth David's unmistakable personal touch - a Mediterranean tomato consomme or a typically English raspberry ice cream
A book of Mediterranean food by Elizabeth David( Book )
44 editions published between 1950 and 2006 in 3 languages and held by 529 libraries worldwide
Presents Elizabeth David's collection of recipes for Mediterranean foods, originally published in post-World War II Great Britain, including selections from other regions in France, as well as the Middle East, and features culinary lore, and anecdotes
French country cooking by Elizabeth David( Book )
39 editions published between 1951 and 2011 in English and Undetermined and held by 447 libraries worldwide
Wine in the kitchen - Soups - Fish - Eggs - Luncheon, supper and family dishes - Meat - Poultry - Game - Vegetables - Sweets - Sauces - Preserves
Summer cooking by Elizabeth David( Book )
33 editions published between 1955 and 2011 in 3 languages and held by 390 libraries worldwide
Elizabeth David classics : Mediterranean food, French country cooking, Summer cooking by Elizabeth David( Book )
7 editions published between 1980 and 1999 in English and held by 351 libraries worldwide
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
Harvest of the cold months : the social history of ice and ices by Elizabeth David( Book )
16 editions published between 1994 and 2011 in English and held by 340 libraries worldwide
"From sixteenth-century Italy and the splendor of the Medici banquets to seventeenth-century France and the Sun King, from travelers' tales of snow pits and ice houses in Persia to the sherbet trade with the Levant to the use of ice as "table jewelry," and from the influential ice trade in Boston to the growth of the ice cream business in London, this impressive books brings alive the centuries in which ice, far from being a commonplace, was a subject that inspired and challenged the human imagination."--Jacket
Elizabeth David's Christmas by Elizabeth David( Book )
7 editions published between 2003 and 2012 in English and held by 300 libraries worldwide
South wind through the kitchen : the best of Elizabeth David by Elizabeth David( Book )
9 editions published between 1997 and 2010 in English and held by 273 libraries worldwide
"Elizabeth David (1913-1992) changed the way we think about, write about, prepare, and enjoy food. Her first two books, Mediterranean Food (1950) and French Country Cooking (1951), were a celebration of everything fresh, tasty, simple, and delightful, and they struck a decisive one-two punch against British postwar cooking. David's wit, her love of pleasure, her appeal to the senses and the imagination - not to mention her delicious recipes - sparked a revolution of taste in Great Britain: boiled carrots and canned ham suddenly gave way to olive oil and sea salt, sprigs of rosemary and whole basil leaves, seasonal produce and fresh pasta. Here was something new in the cold, gray world: a food writer who was stimulating, opinionated, informative, and funny, a wonderful companion in both the library and the kitchen. South Wind Through the Kitchen is the best of Elizabeth David, selected from her nine books by her literary executor. Here are classic essays on the food of Provence and of Paris, on Italian fish markets and Middle Eastern herb gardens. There are nearly 200 recipes: appetizers, soups, eggs, fish, meat, poultry, vegetables, sauces, breads, preserves, and desserts. Whether discussing the pains of rolling puff pastry or the ease of making pizza, railing against the practices of English bakeries or praising the sausage rolls at the Hotel du Midi, David always speaks her own mind. Best of all, she's a contagious enthusiast: she makes you want to rise from your chair to travel, shop, or try your hand at an omelette."--Publisher's website
At Elizabeth David's table : classic recipes and timeless kitchen wisdom by Elizabeth David( Book )
1 edition published in 2010 in English and held by 190 libraries worldwide
Collects recipes and advice from the renowned food writer featuring, English, French, and Italian dishes
Spices, salt and aromatics in the English kitchen by Elizabeth David( Book )
19 editions published between 1970 and 2011 in English and held by 176 libraries worldwide
Elizabeth David presents a collection of English recipes using spices, salt and aromatics. The book includes dishes such as briskets and spiced beef, smoked fish, cured pork and sweet fruit pickles. An emphasis is placed on the influence of the Orient on the English kitchen
Elizabeth David on vegetables by Elizabeth David( Book )
4 editions published in 2013 in English and held by 173 libraries worldwide
This beautiful new collection celebrates Elizabeth David's best and most loved vegetable recipes, spanning her lifetime's cooking and featuring a range of delicious, timeless dishes filled with irresistible flavours and scents
At Elizabeth David's table : her very best everyday recipes by Elizabeth David( Book )
2 editions published in 2010 in Dutch and English and held by 161 libraries worldwide
Elizabeth David classics by Elizabeth David( Book )
6 editions published between 1980 and 1999 in English and Undetermined and held by 59 libraries worldwide
The best of Eliza Acton : recipes from her classic "Modern cookery for private families" first published in 1845 by Eliza Acton( Book )
3 editions published between 1968 and 1974 in English and held by 50 libraries worldwide
A taste of the sun by Elizabeth David( Book )
4 editions published in 2011 in English and held by 45 libraries worldwide
Writing at the kitchen table : the authorized biography of Elizabeth David by Artemis Cooper( Book )
1 edition published in 2000 in English and held by 1 library worldwide
Chronicles the life and career of the noted food writer from her privileged childhood to her adventures in fascist Italy and her subsequent career as a culinary expert
 
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Alternative Names
Elizabeth David British cookery writer
Elizabeth David Brits chefkokkin (1913-1992)
Gwynne, Elizabeth
Gwynne, Elizabeth 1913-1992
Елізабет Девід
إليزابيث ديفيد
大衛
大衛 1913-1992 (英)
大衛, (英), 1913-1992
Languages
English (380)
Danish (15)
Italian (3)
Dutch (3)
Chinese (2)
Portuguese (2)
Swedish (2)
French (1)
Covers
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