Before Elizabeth David died in 1992 she and her editor, Jill
Norman, had begun work on a volume of The Best of but then her
health deteriorated and the project was shelved. The idea was
revived in 1996 when chefs and writers and Elizabeths many friends,
were invited to select their favourite articles and recipes. Some
sent notes explaining their choice, others provided an anecdote or
a recollection about her, others sent lists of recipes they had
been using for years. This book is the fruit of that harvest of
recommendations and the names of the contributors, who number among
them some of our finest food writers such as Simon Hopkinson, Alice
Waters, Sally Clarke, Richard Olney, Paul Levy and Anne Willan,
appear after the pieces they had chosen along with their notes. The
extracts and recipes which make up South Wind Through the Kitchen
are drawn from all Elizabeth Davids books, namely A Book of
Mediterranean Food, French Country Cooking, Italian Food, Sumer
Cooking, French Provincial Cooking, Spices, Salt and Aromatics in
the English Kitchen, English Bread and Yeast Cookery, An Omelette
and a Glass of Wine, and Harvest of the Cold Months. There are over
200 recipes in the book organised around courses and ingredients
such as eggs and cheese, fish and shellfish, meat, poultry and
game, vegetables, pasta, pulses and grains, sauces, sweet dishes
and cakes, preserves, and bread, all interspersed with extracts and
articles making it a delightful compendium to dip into as well as
cook from.
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