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An Omelette And a Glass of Wine

A classic in its genre, An Omelette and a Glass of Wine compiles Elizabeth David's short pieces on food and wine. 
 
 A bestseller when it was first published in 1984, much of David's finest writing featured in magazines and newspapers such as the Spectator, the Sunday Times and Harper's, and these pieces contain tantalizing glimpses of her very private life. 
 
 An Omelette and a Glass of Wine is an exquisite collection that demonstrates the talent that made Elizabeth David the most celebrated food writer of her time. 
 
 'She has the intelligence, subtlety, sensuality, courage and creative force of the true artist' - Wine and Food 
 
Elizabeth David rejuvenated the British attitude towards home cookery and is still considered to be one of the greatest food writers ever. She wrote extensively on food and wine and her enthusiasm for European cooking encouraged a revolution of the British culinary scene. Her books have remained influential since her death in 1992. This final compilation has been put together by her literary executor, Jill Norman.

Elizabeth David rejuvenated the British attitude towards home cookery and is still considered to be one of the greatest food writers ever. She wrote extensively on food and wine and her enthusiasm for European cooking encouraged a revolution of the British culinary scene. Her books have remained influential since her death in 1992. This final compilation has been put together by her literary executor, Jill Norman.

'She has the intelligence, subtlety, sensuality, courage and creative force of the true artist' - Wine and Food 
 
A classic in its genre, An Omelette and a Glass of Wine compiles Elizabeth David's short pieces on food and wine. 
 
A bestseller when it was first published in 1984, much of David's finest writing featured in magazines and newspapers such as the Spectator, the Sunday Times and Harper's, and these pieces contain tantalizing glimpses of her very private life. 
 
An Omelette and a Glass of Wine is an exquisite collection that demonstrates the talent that made Elizabeth David the most celebrated food writer of her time.

French Provincial Cooking

French Provincial Cooking is Elizabeth David's classic work on French regional cuisine. 
 
Providing simple recipes like omelettes, soufflés, soups and salads, it also offers more complex fare such as pâtés, cassoulets, roasts and puddings. 
 
 First published in 1960, it is readable, inspiring and entertainingly informative. French Provincial Cooking by Elizabeth David is the perfect place to go for anyone wanting to bring a little France into their home. 
 
'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 
 
 'Britain's most inspirational food writer' Independent 
 
 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian 
 
 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 
 
 
 Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.

Elizabeth David (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986.

'Brilliant reading, enthralling and exciting, as well as great cookery. The ultimate book in every way' Gary Rhodes, The Times 
 
French Provincial Cooking - first published in 1960 - is the classic work on French regional cuisine. Providing simple recipes like omelettes, soufflés, soups and salads, it also offers more complex fare such as pâtés, cassoulets, roasts and puddings. 
 
Readable, inspiring and entertainingly informative, French Provincial Cooking is the perfect place to go for anyone wanting to bring a little France into their home. 
 
'A joy to read. David's descriptions of France are so wonderful you can almost smell the garlic' Jilly Cooper, Sunday Express 
 
Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain.

Italian Food

In Italian Food, Elizabeth David was the first to help us understand the real country cooking of Italy. 
 
Italian Food was an inspiration to British cooks when it was first published in 1954 - and it remains so to this day. Embracing the variety, richness and vibrancy of Italian cooking, with particularly reference to regional variation, Elizabeth David provides a magnificent and inspiring collection of favourite dishes as well as those more rarely 
 encountered. 
 
 With straightforward recipes for meals such as Piedmontese cheese fondue, fettuccine with fresh tomato sauce and chicken breasts with ham and cheese, Elizabeth David brings us the authentic taste of Italian food. 
 
 'Elizabeth David's clear and unpretentious directions for the enjoyment of good food have never been surpassed' Daily Mail 
 
'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 
 
 'Britain's most inspirational food writer' Independent 
 
 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian 
 
 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 
 
 
 Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.

'No one has ever written so knowledgeably, so inspiringly, or so enthusiastically about food' Clarissa Dickson Wright 
 
Italian Food was an inspiration to British cooks when it was first published in 1954 - and it remains so to this day. Embracing the variety, richness and vibrancy of Italian cooking, with particularly reference to regional variation, Elizabeth David provides a magnificent and inspiring collection of favourite dishes as well as those more rarely 
encountered. 
 
With straightforward recipes for meals such as Piedmontese cheese fondue, fettuccine with fresh tomato sauce and 
chicken breasts with ham and cheese, this is the authentic taste of Italian food. 
 
'Elizabeth David's clear and unpretentious directions for the enjoyment of good food have never been surpassed' Daily Mail 
 
'Above all, Elizabeth David's books make you want to cook' Terence Conran, Observer 
 
Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain.

A Book of Mediterranean Food

Discover the enticing and mouth-watering flavours of Mediterranean cooking with Elizabeth David's classic cookbook 
 
'Britain's most inspirational food writer' INDEPENDENT 
_______ 
 
Having lived in France, Italy, the Greek islands and Egypt, Elizabeth David has perfected the art of Mediterranean cooking. 
 
In her classic cookbook she gives us hearty pasta dishes from Italy; aromatic and tangy salads from Turkey and Greece; and tasty seafood and saffron dishes from Spain. 
 
With delicious dishes including . . . 
 
- Tomato and Shellfish Soup 
- Greek Spinach Pie 
- Toulouse-Style Cassoulet 
- Valencian Paella 
- Turkish Salad Dressing 
- Syrian Fish Sauce 
 
. . . You will be taken on a tasting tour of the Mediterranean from your own kitchen. 
 
Whether it is the simplicity of hummus or the delicious blending of flavours found in plates of ratatouille or paella, Elizabeth David's wonderful recipes in A Book of Mediterranean Food are imbued with all the delights of the sunny south. 
_______ 
 
'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 
 
'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian

A Book of Mediterranean Food - published in 1950 - was Elizabeth David's first book and it is based 
on a collection of recipes she made while living in France, Italy, the Greek islands and Egypt. 
 
'Britain's most inspirational food writer' Independent 
 
She gives us hearty pasta and polenta dishes from Italy; aromatic and tangy salads from Turkey and Greece; 
and tasty seafood and saffron dishes from Spain. 
 
Whether it is the simplicity of hummus or the delicious blending of flavours found in plates of ratatouille or paella, Elizabeth David's wonderful recipes are imbued with all the delights of the sunny south. 
 
'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 
 
Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into 
kitchens across Britain.

French Country Cooking

French Country Cooking - first published in 1951 - is filled with Elizabeth David's authentic recipes drawn from across the regions of France. 
 
'Her books are stunningly well written ... full of history and anecdote' Observer 
 
Showing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine. 
 
Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. French Country Cooking is Elizabeth David's rich and enticing cookbook that will delight and inspire cooks everywhere. 
 
 
Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.

'Her books are stunningly well written ... full of history and anecdote' Observer 
 
French Country Cooking - first published in 1951 - is filled with authentic and splendid recipes drawn from across the regions of France. Showing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine. 
 
Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. This rich and enticing book will delight and inspire cooks everywhere. 
 
Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain.

Summer Cooking

Summer Cooking - first published in 1955 - is Elizabeth David's wonderful selection of dishes, for table, buffet and picnic, that are light, easy to prepare and based on seasonal ingredients. 
 
 Elizabeth David shows how an imaginative use of herbs can enhance even the simplest meals, whether egg, fish or meat, while her recipes range from a simple salade niçoise to strawberry soufflé. Finally, Summer Cooking has chapters on hors d'oeuvres, summer soups, vegetables, sauces and sweets that are full of ideas for fresh, cool food all summer long. 
 
 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 
 
 'Britain's most inspirational food writer' Independent 
 
 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian 
 
 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 
 
 
 Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.

'David's books are stunningly well written ... full of history and anecdote' Observer 
 
Summer Cooking - first published in 1955 - is a wonderful selection of dishes, for table, buffet and picnic, that are light, easy to prepare and based on seasonal ingredients. 
 
Elizabeth David shows how an imaginative use of herbs can enhance even the simplest meals, whether egg, fish or meat, while her recipes range from a simple salade niçoise to strawberry soufflé. Finally, chapters on hors d'oeuvres, summer soups, vegetables, sauces and sweets are full of ideas for fresh, cool food all summer long. 
 
Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain.

Elizabeth David

Jill Norman

Arguably the most influential British cookery writer of all time. It is a guide to every course, every possible Noël-suitable condiment, and is interspersed with ideas from, and memories of, David's own Christmasses.

When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lighten up the page.

All the classics are here, along with the trimmings, and plenty  to help you get creative with leftovers.

An irresistible collection of traditional festive recipes from one of Britain's most loved and respected cookery writers

A festive collection from Elizabeth David, whose 1950s recipe columns evoked the warmth of the Mediterranean in post-war Britain

Will delight David's many admirers ... combines good taste with erudition and practicality.

David's beautiful, restrained prose is irresistible.

It would be utterly churlish not to consult her work at Christmas

This beautiful new edition of Elizabeth David's Christmas is a celebration of every traditional recipe and favourite indulgence that we savour during the festive season. Containing over 150 classic recipes, together with a selection of articles, notes and observations from the Elizabeth David archive, this timeless book will inspire an elegant and memorable Christmas while taking the strain out of cooking for a crowd. 
 
All the classics are here: mince pies, stuffings, sauces and, of course, the perfect turkey, as well as simple first courses, party dishes and a range of desserts that make Elizabeth David's Christmas irresistible seasonal fare and a unique festive resource to treasure, hand down and return to year after year.

Elizabeth David

Praise for Elizabeth David's Christmas

Arguably the most influential British cookery writer of all time. It is a guide to every course, every possible Noël-suitable condiment, and is interspersed with ideas from, and memories of, David's own Christmasses ...

When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lighten up the page.

All the classics are here, along with the trimmings, and plenty to help you get creative with leftovers.

Arguably the most influential British cookery writer of all time. It is a guide to every course, every possible Noël-suitable condiment, and is interspersed with ideas from, and memories of, David's own Christmasses ...

When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lighten up the page.

All the classics are here, along with the trimmings, and plenty to help you get creative with leftovers.

Arguably the most influential British cookery writer of all time. It is a guide to every course, every possible Noël-suitable condiment, and is interspersed with ideas from, and memories of, David's own Christmasses ...

When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lighten up the page.

All the classics are here, along with the trimmings, and plenty to help you get creative with leftovers.

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