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David, Elizabeth 1913-1992

Works: 95 works in 580 publications in 9 languages and 8,656 library holdings
Genres: Cookbooks  History  Humor  Anecdotes 
Roles: Author, Other
Publication Timeline
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 )
60 editions published between 1960 and 2014 in 5 languages and held by 771 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 )
32 editions published between 1984 and 2014 in 6 languages and held by 728 libraries worldwide
Essays discuss English cuisine, public houses, cooking techniques, antique cookbooks, restaurants, seasonings, and memories of special meals
English bread and yeast cookery by Elizabeth David( Book )
27 editions published between 1977 and 2010 in English and held by 689 libraries worldwide
"First published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, this universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. It contains an exhaustive collection of recipes, everything from plain brown wholemeal or saffron cake to drop scones and croissants; all described with her typical elegance and unrivaled knowledge. Even how to make your own yeast and keep it. But more than just a list of recipes, it is an insight into an interesting and informative home-baker. Inquire within on any point connected with baking and Miss David has the answer. Nor does it omit the history of bread making from the Exodus onwards, the iniquities of sliced bread and uncovers the dubious practices of some flour millers and bread manufacturers in the UK and elsewhere with amusing anecdotes and personal observations throughout. The writing style of this book has aged well and adds greatly to its charm. This is a book that should be included in every food lover's collection, not just for those who love to cook, but those who enjoy reading about food and its history. It is also an absolute must for keen bakers."--Publisher description
Italian food by Elizabeth David( Book )
71 editions published between 1954 and 2013 in 4 languages and held by 684 libraries worldwide
Kitchen equipment - Salads - Soup - Pasta - Rice - Eggs - Fish - Poultry and game - Vegetables and sweets - Sauces and preserves - Cheeses - Italian wines
A book of Mediterranean food by Elizabeth David( Book )
60 editions published between 1950 and 2013 in 4 languages and held by 555 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 )
41 editions published between 1951 and 2013 in English and Undetermined and held by 433 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 )
39 editions published between 1955 and 2013 in 4 languages and held by 368 libraries worldwide
"For the great English food writer Elizabeth David, summer fare means neither tepid nor timid. Her stress is always on fresh, seasonal food-- recipes that can be quickly prepared and slowly savored, from Gnocchi alla Genovese ("simply an excuse for eating pesto") to La Poule au Pot to Gooseberry Fool. Divided into such sections as Soup, Poultry and Game, Vegetables, and Dessert, her 1955 classic includes an overview of herbs as well as chapters on impromptu cooking for holidays and picnics. Chockablock with both invaluable instructions and tart rejoinders to the pallid and the overblown, Summer Cooking is a witty, precise companion for feasting in the warmer months"--Publisher's description
Elizabeth David classics : Mediterranean food, French country cooking, Summer cooking by Elizabeth David( Book )
8 editions published between 1980 and 1999 in English and held by 339 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 )
17 editions published between 1994 and 2012 in English and held by 330 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
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 178 libraries worldwide
Collects recipes and advice from the renowned food writer featuring, English, French, and Italian dishes
Elizabeth David on vegetables by Elizabeth David( Book )
4 editions published in 2013 in English and held by 174 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 )
1 edition published in 2010 in English and held by 118 libraries worldwide
Legendary cook Elizabeth David is the woman who changed the face of British cooking. She introduced a dreary post-war Britain to the sun-drenched culinary delights of the Mediterranean; to foods like olive oil and pasta, artichokes and fresh herbs - foods that have become the staples of our diets today. Her recipes brought colour and life into kitchens everywhere, yet her books never contained any photographs. Now, published for the first time, is this beautiful new collection of her most inspiring, everyday recipes with full-colour photography throughout
Elizabeth David classics by Elizabeth David( Book )
6 editions published between 1980 and 1999 in English and Undetermined and held by 57 libraries worldwide
This volume contains three of Elizabeth David's most popular cookery books: Mediterranean Food, French Country Cooking and Summer Cooking
The best of Jane Grigson : the enjoyment of food by Jane Grigson( Book )
4 editions published in 2015 in English and held by 33 libraries worldwide
Published to coincide with the anniversary of 25 years since her untimely death and having been out of print for more than a decade, Grub Street is republishing the ultimate compendium of Jane Grigson's recipes. Following the success of her first book, Charcuterie and French Pork Cooking, Grigson's research and flair for cooking speak for themselves within this tome. With a delightful introduction by her friend, and the equally remarkable Elizabeth David, this book is a staple for every cook. The book is organised into regional cuisines from across the globe including: the Americas, the Mediterranean, the Europeans, India and the Far East and contains sections entitled 'At Home in England' and 'At Home in France'; both places close to Jane's heart. There is also, of course, a detailed chapter on charcuterie. The recipes are introduced in English, with brief descriptions by Grigson, but are also simultaneously designated in the native language of their origin. There are graphs and pictorials for the accurate cooking of meat joints by weight and detailed instructions for picking the best ingredients and making the most of them when they are in season. The book concludes with a chapter on the enjoyment of food which encapsulates Grigson's approach to cooking along with the experience of reading this book. The recipes are diverse and diligent to detail. There are recipes for the simple weekday dinner to the elaborate celebratory feast. This collection of her best and most-loved recipes, with her introductions, anecdotes, quotations and poems, is a fitting tribute, not only to her culinary and literary skills, but also to the warmth, wit and intelligence that shines through all her books
Cooking with Pomiane by Edouard de Pomiane( file )
1 edition published in 2009 in English and held by 0 libraries worldwide
First published in France in the 1930s and still inspiring chefs with its inventive simplicity and cookery writers with its winning combination of amusing stories and streamlined recipes. Pomiane's many fans include Simon Hopkinson, Julian Barnes, Elizabeth David and Raymond Blanc
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Alternative Names
Elizabeth David britische Kochbuchautorin und Journalistin
Elizabeth David Brits chefkokkin (1913-1992)
Gwynne Elizabeth
Gwynne, Elizabeth 1913-1992
Елизавета Давид
Елізабет Девід
إليزابيث ديفيد
大衛 1913-1992 (英)
大衛, (英), 1913-1992
English (358)
Danish (16)
Italian (3)
Dutch (3)
Swedish (2)
Portuguese (2)
Chinese (2)
French (1)
Spanish (1)
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