Elizabeth David bibliography

Elizabeth David Bibliography

Elizabeth David was a renowned British cookery writer who revolutionized the culinary scene in the mid-20th century. Her books are considered classics and continue to inspire chefs and home cooks alike. This article provides a comprehensive list of Elizabeth David's bibliography, showcasing her influential works.

Books

1. A Book of Mediterranean Food (1950) - David's first book, which introduced British readers to the flavors and techniques of Mediterranean cuisine. It covers a wide range of dishes from countries such as France, Italy, Greece, and Spain.

2. French Country Cooking (1951) - This book delves deeper into French cuisine, exploring the regional specialties and traditional recipes of the French countryside. It highlights the importance of fresh, seasonal ingredients and simple cooking methods.

3. Italian Food (1954) - Considered one of David's most significant works, Italian Food provides an in-depth exploration of Italian cuisine. It includes recipes for pasta, risotto, sauces, and various regional dishes, accompanied by insightful anecdotes and cultural context.

4. Summer Cooking (1955) - Focusing on lighter, seasonal dishes, Summer Cooking offers a collection of recipes suitable for warm weather. It emphasizes the use of fresh produce and provides ideas for picnics, barbecues, and outdoor dining.

5. French Provincial Cooking (1960) - This book further explores the regional cuisines of France, showcasing the diverse culinary traditions of different provinces. It includes recipes for classic dishes like bouillabaisse, cassoulet, and tarte Tatin.

6. Spices, Salt and Aromatics in the English Kitchen (1970) - In this book, David explores the history and use of spices in traditional English cooking. She highlights the influence of foreign flavors on British cuisine and provides recipes that incorporate aromatic ingredients.

7. English Bread and Yeast Cookery (1977) - Focusing on the art of bread-making, this book delves into the history and techniques of traditional English bread. It includes recipes for various types of bread, as well as dishes that utilize bread as an ingredient.

8. An Omelette and a Glass of Wine (1984) - A collection of David's essays and articles on food and cooking, this book offers a glimpse into her culinary philosophy and experiences. It covers a wide range of topics, from restaurant reviews to personal anecdotes.

Legacy

Elizabeth David's books continue to be highly regarded in the culinary world. Her emphasis on fresh, seasonal ingredients, simple cooking methods, and respect for traditional cuisines has had a lasting impact on modern cooking practices. Many contemporary chefs and food writers cite her as a major influence.

See Also

• Culinary literature
• British cuisine
• Mediterranean cuisine
• French cuisine
• Italian cuisine