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In 1965 Elizabeth David opened a shop in Pimlico, London, where she
sold Le Creuset pans and other hard-to-get-hold-of kitchen
utensils. The store, with its marvellous window displays, was as
influential as her books would eventually be, pioneering a new
generation of shops devoted exclusively to kitchenware. Rosi
Hanson, who worked in David's shop for two years says, 'She was
good fun, and the shop was magical. She rather loved being a
shopkeeper, perhaps because it gave her a rest from writing. If
someone wanted some very specific piece of equipment, I often heard
her say: ;If you could come back, I think I may have one at home.
On evenings when we stayed late to do the windows, she would make a
picnic for us all to eat: terrine, things in jelly.' While she was
still involved with the shop which bore her name, Elizabeth David
Ltd, she produced a series of four little booklets: The Baking of
an English Loaf, Dried Herbs, Aromatics and Condiments, English
Potted Meats and Fish Pastes and Syllabubs and Fruit Fools which
were sold exclusively in the shop. They were simple black and white
productions which have now become rare, highly sought-after and
very expensive collector's items. So Grub Street is delighted to
have acquired the rights to these booklets from the David Estate
and we are redesigning them as four hardback books in a slip case
with specially commissioned beautiful artwork making them the
perfect gift item. So for the first time in over 50 years these
charming works will be available once again. Elizabeth David's
books are all still in print today and they keep selling in
quantities to each new generation of cooks who discover her and
fall under her spell. And you can see her influence in the cooking
of chefs such as Jeremy Lee, Shaun Hill and Rowley Leigh.
"Everyone who loves good food will welcome this reprint in one
volume, hardback and durable, of the three classics of the kitchen
which first made us familiar with the name Elizabeth David. They
have been necessary to my generation, they will be necessary to our
children and grand children." These are the opening lines from Jane
Grigson's Preface to the original edition of Elizabeth David
Classics published by Jill Norman in 1980 and her words are as
relevant today as they were nearly twenty years ago.
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.
An Omelette and a Glass of Wine, offers 62 articles originally
written by Elizabeth David between 1955 and 1984 for numerous
publications including The Spectator, Gourmet magazine, Vogue, and
The Sunday Times. This revered classic volume contains delightful
explorations of food and cooking, among which are the collection's
namesake essay and other such gems as Syllabubs and Fruit Fools,
Sweet Vegetables, Soft Wine, Pleasing Cheeses, and Whisky in the
Kitchen. Her subjects range from the story of how her own cookery
writing began to accounts of some restaurants in provincial France,
of white truffles in Piedmont, wild risottos on the islands of the
Venetian lagoon and odd happenings during rain-drenched seaside
holidays in the British Isles. Here we can share her appreciation
of books, people who influenced her, places she loved and the
delicious meals she enjoyed. Some of the best essays are those
about others who wrote about food such as Norman Douglas and Mrs
Beeton. She writes so vividly that we can see, taste and even smell
the dishes she describes. Many of these pieces, such as 'I'll Be
with You in the Squeezing of a Lemon,' from 1969 - about cooking
with lemons - barely show their age. But even if they did, you
wouldn't care, because of the rich store of information that David
shares and the literary grace with which she imparts it. Some
articles include recipes, but for the most part this is a volume
nicely sized to curl up with or to take on a trip. Articles, book
reviews and travel pieces, they will be new to many of her readers
and a delight to all for their highly personal flavor. Jane Grigson
praised it for including all the dishes most closely associated
with her, Spiced Beef, Salted Welsh Duck and Syllabub. Her many
admirers will cherish this new hardback edition for its 320 high
quality pages casually interspersed with charming black and white
illustrations and some photographs. It is a book sure to appeal to
the 'Elizabeth David' book collector and readers coming to know Ms.
David for the first time will marvel at her wisdom and grace.
First published sixty years ago while food rationing was still in
force, Elizabeth David used this book to introduce to the nations
bland palate, ingredients and recipes previously undiscovered in
post-war Britain. Many people of that era had never experienced
anything other than British cooking meat, two veg and a nice
steamed pudding. She starts by setting the record straight: Those
who care to look for it will find the justification of Frances
culinary reputation in the provinces, at the riverside inns, in
unknown cafes...in sea port bistros...and nowadays in cafes
routiers, the lorry-drivers restaurants. In such places the most
interesting food of France is to be found. For having lived with a
French family while studying over there, she was able to bring
first-hand knowledge to this short yet concise guide to provincial
French cooking. She starts with a chapter on the Batterie de
Cuisine. But its the collection of regional recipes that follow
that made this book such a treat for 1950s Britain; divided into
sections on soups, fish, eggs, luncheon, supper and family dishes,
meat, poultry, game, vegetables, salads, sauces and sweets, she
gives an entertaining and informative introduction to each. French
Country Cooking reveals the immense diversity of the cuisine
through recipes that range from a primitive peasant soup of the
Basque country to the refined Lyonnaise dish of Poulet a la Creme.
To those used to the traditional format of recipe writing the book
will come as something of a surprise since Elizabeth David weaves
the ingredients into the methods complete with details of the
region, tradition and people. Elizabeth Davids acclaimed writings
are often cited as an inspiration by many of todays leading chefs,
as well as home cooks, and are essential to any serious cookery
book collection.
Corruption takes many different forms and the systems that enable
it are complex and challenging. To best understand corruption, one
needs to examine how it operates in practice. Understanding
Corruption tells the story of how corruption happens in the real
world, illustrated through detailed case studies of the many
different types of corruption that span the globe. Each case study
follows a tried and tested analytical approach that provides key
insights into the workings of corruption and the measures best used
to tackle it. The case studies examined include examples of
corporate bribery, political corruption, facilitation payments,
cronyism, state capture, kleptocracy, asset recovery, offshore
secrecy, reputation laundering and unexplained wealth, and actors
include businesses, governments, politicians, governing bodies and
public servants.
For Elizabeth David, summer fare meant fresh, seasonal food recipes
that could be prepared quickly and savoured slowly, from Gnocchi
alla Genovese ('simply an excuse for eating pesto') to La Poule au
Pot to Gooseberry Fool. Her 1955 classic work, now reissued in a
handsome, attractively priced hardback edition, includes an
overview of herbs as well as chapters on impromptu cooking for
holidays and picnics. Divided into chapters on Soups, Salads, Eggs,
Fish, Meat, Poultry and Game, Vegetables, and Sweets, it contains
recipes from all over the world. Summer Cooking is a witty, precise
companion for feasting in the warmer months every bit as unexpected
and enchanting to read today as it was 50 years ago. But the purest
thrill of Summer Cooking, as in all of her books, is the pleasure
her food delivers and the graceful way her prose captures the
reader's delight.
This anthology of Elizabeth David's work, originally published in
hardback in 2000, is a direct sequel to An Omelette and a Glass of
Wine. It again contains a selection of her journalistic and
occasional work from four decades. Much of it she had chosen
herself for reprinting in this more accessible form. In addition
there is a considerable amount of unpublished material found in her
own files, or contributed by friends to whom she had given recipes,
or to whom she had sent letters, either with notes in answer to
queries or giving details of current research.
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Dictionary of Corruption
Robert Barrington, Elizabeth David-Barrett, Rebecca Dobson Phillips, Georgia Garrod
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R718
Discovery Miles 7 180
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Ships in 12 - 17 working days
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Written by an expert team, the Dictionary of Corruption is a
comprehensive resource for students, academics, practitioners and
professionals. It establishes a common interpretation of the
language and terminology in the field of corruption and
anti-corruption studies. From bribery to Watergate, amakudari to
zero tolerance and from anti-corruption agencies to whistleblowing,
the Dictionary provides explanations of over 250 key terms, events
and case studies.
Full of authentic recipes, this richly evocative book describes some of the splendid regional cookery of France. The food of each area has its own particular flavour, derived naturally from local resources. French Country Cooking shows the immense diversity of the cuisine through recipes that range from the primitive peasant soup of the Basque country to the refined Burgundian dish of hare with a cream sauce and chestnut purée. There is also invaluable advice on suitable cooking utensils and the use of wine in the kitchen.
Corruption takes many different forms and the systems that enable
it are complex and challenging. To best understand corruption, one
needs to examine how it operates in practice. Understanding
Corruption tells the story of how corruption happens in the real
world, illustrated through detailed case studies of the many
different types of corruption that span the globe. Each case study
follows a tried and tested analytical approach that provides key
insights into the workings of corruption and the measures best used
to tackle it. The case studies examined include examples of
corporate bribery, political corruption, facilitation payments,
cronyism, state capture, kleptocracy, asset recovery, offshore
secrecy, reputation laundering and unexplained wealth, and actors
include businesses, governments, politicians, governing bodies and
public servants.
In this most elusive of her books, Elizabeth David presents English
recipes notable for their use of spices, salt and aromatics. As is
usual in her writing she mixes instruction with information,
explaining the origins and uses of ingredients such as nutmeg,
cardamom and juniper. She stresses the influence of centuries of
oriental trade on the English kitchen, where spices and Indian
curries, kebabs and yoghurt are now perfectly at home, along with
dishes such as risotto and paella.
First published in 1977, and winning its author the coveted
Glenfiddich Writer of the Year Award, this universally acclaimed
book is regarded by many as simply the best book ever written about
the making of bread. It covers all aspects of flour-milling, yeast,
bread ovens and the different types of bread and flour available.
It contains an exhaustive collection of recipes, everything from
plain brown wholemeal or saffron cake to drop scones and
croissants; all described with her typical elegance and unrivalled
knowledge. Even how to make your own yeast and keep it. But more
than just a list of recipes, it is an insight into an interesting
and informative home-baker. Enquire within on any point connected
with baking and Miss David has the answer. Nor does it omit the
history of bread making from the Exodus onwards, the iniquities of
sliced bread and uncovers the dubious practices of some flour
millers and bread manufacturers in the UK and elsewhere with
amusing anecdotes and personal observations throughout. The writing
style of this book has aged well and adds greatly to its charm.
This is a book that should be included in every food lovers
collection. Not just for those who love to cook but those who enjoy
reading about food and its history, and of course it is an absolute
must for keen bakers.
Elizabeth David's books belong in the libraries of everyone who
loves to read and prepare food and this one is generally regarded
as her best; her passion and knowledge comes through on every page.
She was one of the foremost writers on food in the latter half of
the 20th century and this book has her most celebrated writing.
"French Provincial Cooking" should be approached and read as a
series of short stories, as well written and evocative as the best
literature.
The voice is highly personal and opinionated, sometimes sharp
but always true and always entertaining. Here is a long essay on
French cuisine, offering background stories and sketches of recipes
more than the slavishly didactic type of recipes that most modern
readers might be used to today. For many Elizabeth David was the
first to introduce us to the French notion of la cuisine terroir,
sometimes interpreted as 'what grows together goes together'. For
David, this is the heart of regional cooking, and the thing which
most distinguishes it from cooking in haute cuisine restaurants
where diners arrive at any time or any season and expect to be able
to order any well known French specialty.
One of the passages which best characterizes David's approach to
a lot of cooking is her opening statement on the perfect omelet:
'As everybody knows, there is only one infallible recipe for the
perfect omelet: your own.'
The book starts with a short essay on each of the major culinary
regions of France, starting perhaps not surprisingly with Provence
which is blessed an abundance of produce. The largest portion of
the book consists of chapters on cuisine by type of dish: Sauces,
Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and
Terrines, Vegetables, Fish, Shellfish, Meat, Composite Meat Dishes,
Poultry and Game, and Sweet dishes.
The book is all the more valuable in that it paints a picture of
a cooking style which existed before modern equipment such as the
food processor. Most importantly, the recipes work if your aim is
to produce the most excellent food imaginable. What initially may
seem to be annoying details (e.g., for omelets, eggs 'should not
really be beaten at all, but stirred, ' whereas for scrambled eggs,
they should be 'very well beaten') are actually secrets to be
treasured, that elevate a good dish to a superb one. The lesson is
that good food should be done simply, but it takes care, attention
to detail, and frequently, time.
A hardback edition of "French Provincial Cooking" has been
unavailable for many years and Grub Street is re-issuing it because
of overwhelming demand. It should become as popular an edition as
the best-selling "Elizabeth David Classics."
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.
Mediterranean Food, Elizabeth David's first book, is based on a collection of recipes she made when she lived in France, Italy, the Greek Islands and Egypt. Here are the satisfying pasta and polenta dishes of Italy, the aromatic and tangy salads of Turkey and Greece and the delicate seafood and saffron dishes of Spain. From the simplicity of taramásalata and hummus to delicious plates of ratatouille or paella, all the tastes of the sunny south lie within these enticing pages.
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