Author of the Month: Elizabeth David

Our author of the month for March is the British food writer Elizabeth David. Before David came on the scene in the postwar years of austerity Britain, ingredients such as olive oil, aubergines and garlic were regarded with extreme suspicion by most of the country’s cooks. Her books, from A Book of Mediterranean Food (1950) to English Bread and Yeast Cookery (1977), transformed the way we eat in this country, introducing us to new influences from abroad as well as reuniting us with the traditions of Britain’s culinary past.

Throughout March we’ll be celebrating her continuing legacy with a table and window display of her work. You can see and read about some of them here, or come round to Bury Place to drool over them in person.

Italian Food

Elizabeth David

From the publisher:

Embracing the variety, richness and vibrancy of Italian cooking, with particularly reference to regional variation, this book provides a collection of favourite dishes as ...

An Omelette and a Glass of Wine

Elizabeth David

From the publisher:

An Omelette and a Glass of Wine, offers 62 articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including The Spectator, Gourmet ...

Summer Cooking

Elizabeth David

From the publisher:

Offers a selection of dishes, for table, buffet and picnic, that are light, easy to prepare and based on seasonal ingredients. This title shows how an imaginative use of ...

French Provincial Cooking

Elizabeth David

From the publisher:

Elizabeth David’s books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge ...

A Taste of the Sun

Elizabeth David

From the publisher:

A selection of food writings and recipes that embraces the richness of French and Italian cuisine, from earthy cassoulets to the simplest spaghetti.

Is There a Nutmeg in the House?

Elizabeth David

From the publisher:

Characterized by the author’s passion for food – its history, myriad possibilities and role in civilized society, this book contains a selection of her journalistic and ...

French Country Cooking

Elizabeth David, illustrated by John Minton

From the publisher:

Features recipes drawn from across the regions of France. Showing how each area has a particular and flavour for its foods, derived as they are from local ingredients, this ...

English Bread and Yeast Cookery

Elizabeth David, illustrated by Wendy Jones

From the publisher:

Here, Elizabeth David deals with all aspects of flour-milling, yeast, bread ovens, and the different types of bread and flour available. The recipes cover yeast cookery of ...

A Book of Mediterranean Food

Elizabeth David, illustrated by John Minton

From the publisher:

Based on a collection of recipes that the author made while living in France, Italy, the Greek islands and Egypt, the author gives us hearty pasta and polenta dishes from ...

Summer Cooking

Elizabeth David

From the publisher:

For Elizabeth David, summer fare meant fresh, seasonal food recipes that could be prepared quickly and savoured slowly, from Gnocchi alla Genovese (‘simply an excuse for ...

French Provincial Cooking

Elizabeth David, illustrated by Juliet Renny

From the publisher:

Suitable for those wanting to bring a little France into their home, this title provides simple recipes like omelettes, souffles, soups and salads. It also offers more ...

English Bread and Yeast Cookery

Elizabeth David

From the publisher:

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 ...