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Elizabeth David (1913–1992)

Autor(a) de French Provincial Cooking

33+ Works 6,510 Membros 83 Críticas 18 Favorited

About the Author

Obras por Elizabeth David

French Provincial Cooking (1960) 910 exemplares
Italian Food (1954) 831 exemplares
A Book of Mediterranean Food (1950) 722 exemplares
An Omelette and a Glass of Wine (1994) — Autor — 713 exemplares
English Bread and Yeast Cookery (1977) 453 exemplares
Summer Cooking (1955) — Autor — 449 exemplares
French Country Cooking (1959) 388 exemplares
Spices, Salt and Aromatics in the English Kitchen (1970) — Autor — 243 exemplares
Elizabeth David's Christmas (2003) 159 exemplares

Associated Works

Cooking with Pomiane (1962) — Introdução, algumas edições176 exemplares
The Kitchen Book (1977) — Contribuidor — 168 exemplares
Erotica: Women's Writing from Sappho to Margaret Atwood (1990) — Contribuidor — 168 exemplares
Her Fork in the Road: Women Celebrate Food and Travel (2001) — Contribuidor — 80 exemplares
The Picador Book of Journeys (2001) — Contribuidor — 53 exemplares
The Best of Eliza Acton (1968) — Introdução — 50 exemplares
Food in Vogue: Six Decades of Cooking and Entertaining (1976) — Contribuidor — 8 exemplares
Sainsbury's Masterclass (1988) — Contribuidor — 7 exemplares


Conhecimento Comum

Outros nomes
Gwynne, Elizabeth (birth name)
Data de nascimento
Data de falecimento
Localização do túmulo
Church of St Peter ad Vincula, Folkington, Sussex, England, UK
Local de nascimento
Wootten Manor, Folkestone, Sussex, England ,UK
Local de falecimento
Chelsea, London, England, UK
Locais de residência
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)
Prémios e menções honrosas
Chevalier de l'Ordre du Mérite Agricole, France

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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 em Bug Collectors (Setembro 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 | 1 outra crítica | May 11, 2024 |
Det er en smuk bog i et upraktisk tværformat. Mange fine illustrationer.
kaatmann | 7 outras críticas | 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.… (mais)
hhornblower | 6 outras críticas | 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.… (mais)
SeriousGrace | 6 outras críticas | Jul 25, 2018 |



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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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