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Sto caricando le informazioni... South Wind Through the Kitchen: The Best of Elizabeth Daviddi Elizabeth David
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Iscriviti per consentire a LibraryThing di scoprire se ti piacerà questo libro. Attualmente non vi sono conversazioni su questo libro. South Wind Through the Kitchen is a collection of Elizabeth David's best everything - best recipes, best essays, best foot forward (as the cover photograph implies) compiled by friends and family. It is a multi-personality publication, part cookbook, part leisure reading, part reference. Any one person can pick it up for a multitude of reasons, whether to graze lightly through its pages or gorge on them entirely. It's a great sampling of Elizabeth David's writing throughout her career.
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 Elizabeth's 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 David's 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. Non sono state trovate descrizioni di biblioteche |
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Google Books — Sto caricando le informazioni... GeneriSistema Decimale Melvil (DDC)641.59Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cookingClassificazione LCVotoMedia:
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Each chapter of recipes, so tempting to cook from, is preceded by an essay in David’s delectable ‘voice’, authoritive, reasoned and witty.
If you have any interest in food and cooking, in her very early crusade for fresh, local and organic eating, in the selection of produce (and in her choice and advice on her “stores”) and have read any of her other great books, you probably already own this book. If not, get your hands on a copy for some stylish food-pornography with a strong and sensible message!
And what does it say about our modern culture that such such a hoard of wonderful recipes, a treasure of a book, is marked in my copy by the Poinciana Library System as DISCARDED?