Legendary cook and writer Elizabeth David changed the way Britain ate, introducing a
postwar nation to the sun-drenched delights of the Mediterranean, and bringing new flavours
and aromas such as garlic, wine and olive oil into its kitchens.
This
mouthwatering selection of her writings and recipes embraces the richness of French and
Italian cuisine, from earthy cassoulets to the simplest spaghetti, as well as evoking the
smell of buttered toast, the colours of foreign markets and the pleasures of picnics. Rich
with anecdote, David's writing is defined by a passion for good, authentic, well-balanced
food that still inspires chefs today.
Throughout the history of
civilization, food has been more than simple necessity. In countless cultures, it has been
livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series, Penguin
brings you the finest food writing from the last 400 years, and opens the door to the
wonders of every kitchen.
Visit www.penguin.co.uk/greatfood and start collecting the Great Food series.
