Following the privations of World War II, English and American readers were ready for the riches of continental cuisine, and Elizabeth David was happy to oblige. "Summer Cooking, "...
Elizabeth David's Italian Food was one of the first books to demonstrate the enormous range of Italy's regional cooking. For the foods of Italy, explained David, expanded...
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"French Provincial Cooking" is Elizabeth David's classic work on French regional cuisine. Providing simple recipes like omelettes, souffles, soups and salads, it also offers more...
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First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic...
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