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South Wind Through the Kitchen : The Best of Elizabeth David - Elizabeth David

South Wind Through the Kitchen

The Best of Elizabeth David

Hardcover Published: 1st September 2010
ISBN: 9781906502904
Number Of Pages: 400

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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.

About the Author

Elizabeth David lived and kept house in France, Italy, Greece, Egypt and India, learning the local dishes and cooking them in her own kitchens. Her first book, Mediterranean Food, appeared in 1950. In 1951 French Country Cooking was published and in 1954, after a year of research in Italy, Italian Food. This was followed by Summer Cooking (1955), French Provincial Cooking (1960) and Spices, Salt and Aromatics in the English Kitchen (1970). In 1973 Mrs David severed all connection with the business trading under her name and concentrated on study and experiment for English Bread and Yeast Cookery, for which she won the 1977 Glenfiddich Writer of the Year Award. An Omelette and a Glass of Wine, a selection of her journalistic work, was published in 1984 and Harvest of the Cold Months, her book on the use of ice and the making of ices was edited by Jill Norman and published posthumously in 1994. She was honoured with many prizes, made Chevalier de l'Ordre du Merite Agricole by the French in 1977, awarded the OBE in 1976 and the CBE in 1986. Honorary doctorates were conferred on her by the universities of Essex and Bristol. In 1982 she was elected Fellow of the Royal Society of Literature. She died on 22 May 1992.

Introductionp. vii
Booksp. xiv
Editor's Notep. xv
Introduction To Mediterranean Foodp. 2
p. 4
Hors-D'ceuvrep. 11
Parisp. 31
Pleasing Cheesesp. 35
Soupsp. 38
Buffet Foodp. 48
Oriental Picnicsp. 52
English Picnic Meatsp. 56
Eggs And Cheesep. 59
The Markets Of France: Martiguesp. 71
Italian Fish Marketsp. 76
Oules Of Sardinesp. 79
Fish, Shellfish And Crustaceap. 84
Chez Baratterop. 102
La Charcuteriep. 114
Meatp. 119
Have It Your Wayp. 156
Pomiane, Master of the Unsacrosanctp. 161
Poultry And Gamep. 171
The Markets of France: Cavaillonp. 186
Trufflesville Regisp. 191
Vegetablesp. 196
Bruscandolip. 216
Fresh Herbsp. 219
Pasta, Pulses And Grainsp. 226
Fast and Freshp. 243
Mrs Leyelp. 247
Officer of the Kitchenp. 252
Saucesp. 258
The Christmas Pudding is Mediterranean Foodp. 271
Sweet Dishes And Cakesp. 275
Lorrainep. 293
Preservesp. 297
Have We A Choice?p. 308
Bresd And Yeast Cookeryp. 313
Storage of Breadp. 345
Wine in the Kitchenp. 350
Ladies' Halvesp. 354
Table Jewelleryp. 356
Cathay to Caledoniap. 360
Indexp. 370
Illustrations in this anthologyp. 384
Table of Contents provided by Ingram. All Rights Reserved.

ISBN: 9781906502904
ISBN-10: 1906502900
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 400
Published: 1st September 2010
Publisher: Grub Street
Country of Publication: GB
Dimensions (cm): 19.8 x 12.9  x 3.18
Weight (kg): 0.61
Edition Number: 1

Earn 66 Qantas Points
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Elizabeth David

About the Author

Elizabeth David CBE (born Elizabeth Gwynne; 26 December 1913 – 22 May 1992) was a British cookery writer who, in the mid-20th century, strongly influenced the revitalisation of the art of home cookery with articles and books about European cuisines and traditional British dishes.

Born to an upper-class family, David rebelled against social norms of the day. She studied art in Paris, became an actress, and ran off with a married man with whom she sailed in a small boat to Greece. They were nearly trapped by the German invasion of Greece in 1940 but escaped to Egypt where they parted. She then worked for the British government, running a library in Cairo. While there she married, but the marriage was not long lived.

After the war, David returned to England, and, dismayed by the gloom and bad food, wrote a series of articles about Mediterranean food that caught the public imagination. Books on French and Italian cuisine followed, and within ten years David was a major influence on British cooking. She was deeply hostile to second-rate cooking and to bogus substitutes for classic dishes and ingredients. She introduced a generation of British cooks to Mediterranean food hitherto barely known in Britain, such as pasta, Parmesan cheese, olive oil, salami, aubergines, red and green peppers, and courgettes.

David opened a shop selling kitchen equipment in the 1960s. It continued to trade under her name after she left it in 1973, but her reputation rests on her articles and her books, which have been constantly reprinted.

She died at her Chelsea home on 22 May 1992, aged 78, and was buried on 28 May at the family church of St Peter's, Folkington.

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