In bleak postwar Great Britain, when basics were rationed and fresh food a fantasy, the author set about to cheer herself - and her audience - up with dishes from the south of France,...
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A valuable book because it paints a picture of a cooking style which existed before modern equipment such as the food processor. The lesson that Elizabeth David teaches is that good...
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Jane Grigson wrote of Italian Food 'Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew how to eat spaghetti...
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