Imatge de l'autor

Elizabeth David (1913–1992)

Autor/a de French Provincial Cooking

33+ obres 6,520 Membres 83 Ressenyes 18 preferits

Sobre l'autor

Obres de Elizabeth David

French Provincial Cooking (1960) 910 exemplars
Italian Food (1954) 833 exemplars
A Book of Mediterranean Food (1950) 724 exemplars
An Omelette and a Glass of Wine (1994) — Autor — 716 exemplars
English Bread and Yeast Cookery (1977) 454 exemplars
Summer Cooking (1955) — Autor — 449 exemplars
French Country Cooking (1959) 388 exemplars
Spices, Salt and Aromatics in the English Kitchen (1970) — Autor — 244 exemplars
Elizabeth David's Christmas (2003) 159 exemplars

Obres associades

Cooking with Pomiane (1962) — Introducció, algunes edicions177 exemplars
The Kitchen Book (1977) — Col·laborador — 168 exemplars
Erotica: Women's Writing from Sappho to Margaret Atwood (1990) — Col·laborador — 168 exemplars
Her Fork in the Road: Women Celebrate Food and Travel (2001) — Col·laborador — 80 exemplars
The Picador Book of Journeys (2001) — Col·laborador — 53 exemplars
The Best of Eliza Acton (1968) — Introducció — 49 exemplars
Food in Vogue: Six Decades of Cooking and Entertaining (1976) — Col·laborador — 8 exemplars
Sainsbury's Masterclass (1988) — Col·laborador — 7 exemplars
Gourmet: The Magazine of Good Living, November 1968 — Col·laborador — 1 exemplars
Gourmet: The Magazine of Good Living, February 1969 — Col·laborador — 1 exemplars


Coneixement comú

Altres noms
Gwynne, Elizabeth (birth name)
Data de naixement
Data de defunció
Lloc d'enterrament
Church of St Peter ad Vincula, Folkington, Sussex, England, UK
Lloc de naixement
Wootten Manor, Folkestone, Sussex, England ,UK
Lloc de defunció
Chelsea, London, England, UK
Llocs de residència
Cairo, Egypt
Sussex, England, UK
Alexandria, Egypt
The Sorbonne
food writer
Douglas, Norman (friend)
Durrell, Lawrence (friend)
Moorehead, Alan (friend)
Stark, Freya (friend)
Manning, Olivia (friend)
Norman, Jill (bezorgster van haar boeken)
Premis i honors
Chevalier de l'Ordre du Mérite Agricole, France
Biografia breu
Elizabeth Gwynne was born in Yorkshire and grew up in Sussex. In 1930, she went to Paris and enrolled at the Sorbonne for a course in French history, literature and architecture. On her return to England, she joined the Oxford Repertory Company and later the Open Air Theatre in London the following year. During World War II, she worked for British military intelligence in Egypt where she met and married Lt.-Col. Tony David, but the marriage was brief. After the war, Elizabeth David returned to England and began writing a series of articles about Mediterranean food. Books on French and Italian cuisine followed; within 10 years, Elizabeth David had become a major influence on British cooking.



Canonical title a Bug Collectors (setembre 2021)


Explains the theory of breadmaking as well as providing recipes. Armed with this knowledge, it becomes more possible to adapt a recipe from an original manuscript. It provides recipes with various flours.
LibrarianFu | Hi ha 1 ressenya més | May 11, 2024 |
Det er en smuk bog i et upraktisk tværformat. Mange fine illustrationer.
kaatmann | Hi ha 7 ressenyes més | Dec 1, 2023 |
I had never heard of Ms. David until I read "Something to Declare" by Julian Barnes, one of the collected essays is about her and her recipes. She comes off as a British Julia Child. Many of the cookbooks I have contain brief essays about the culture and history of specific region of the applicable recipes, but never really made much of an effort to read them. This book has inspired me to actually go through though books and read up and not just dive in to the food.

The recipes do require a bit of foreknowledge of food and skill in the kitchen, definitely not for beginners. Some of the recipes probably aren't appropriate for the times either (I haven't done any of the Julia Child aspic recipes and I probably won't start with this one), but some of the recipes looks very intriguing and the loose structure of the recipes leave lots of room for adjustment and creativity.… (més)
hhornblower | Hi ha 6 ressenyes més | Jan 25, 2019 |
When I first picked up Mediterranean Cooking I was trying to decide if Elizabeth David truly expected the everyday housewife to cook from this book. The magic of her writing is that her methods as far as cooking is concerned are unconventional and languid. Who else measures their olive oil by the wineglass? Even if you don't consider yourself a gourmet cook, The Book of Mediterranean Cooking is a sophisticated book to have on your shelf. It just looks impressive. It's one of those cookbooks you can pull down to read on a snowy New England night and dream of a mile-long Tuscan table laden with meats and cheeses and fruits, jugs of green olive oil, freshly pressed while a handsome someone in a long white apron pours you ruby red wine by the barrel.… (més)
SeriousGrace | Hi ha 6 ressenyes més | Jul 25, 2018 |



Potser també t'agrada

Autors associats

Juliet Renny Illustrator
Marie Alix Illustrator
Adrian Daintrey Illustrator
John Minton Illustrator
Renato Guttuso Illustrator
Jon Gray Illustrator
Ruth Reichl Preface
David Loftus Photographer
Adrian Daintry Illustrator
Anthony Denney Cover photograph, Cover photographer, Cover photograph, French Provincial Cooking
Sophie MacCarthy Illustrator
Molly O'Neill Foreword
Wendy Jones Illustrator
Brinna B. Sands Introductory notes


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