WorldCat Identities

David, Elizabeth 1913-1992

Overview
Works: 98 works in 594 publications in 9 languages and 8,628 library holdings
Genres: Cookbooks  History  Biography  Biographies  Humor  Anecdotes 
Roles: Author, Other
Publication Timeline
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Most widely held works about Elizabeth David
 
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Most widely held works by Elizabeth David
French provincial cooking by Elizabeth David( Book )

62 editions published between 1960 and 2014 in 5 languages and held by 815 WorldCat member libraries worldwide

Provides information about the cooking, equipment, processes, spices, and other aspects of French cooking, and includes recipes for sauces, appetizers and salads, soups, fish, vegetables, meat, poultry, and sweets
An omelette and a glass of wine by Elizabeth David( Book )

36 editions published between 1984 and 2014 in 6 languages and held by 762 WorldCat member libraries worldwide

Essays discuss English cuisine, public houses, cooking techniques, antique cookbooks, restaurants, seasonings, and memories of special meals
Italian food by Elizabeth David( Book )

72 editions published between 1954 and 2013 in 4 languages and held by 722 WorldCat member libraries worldwide

Kitchen equipment - Salads - Soup - Pasta - Rice - Eggs - Fish - Poultry and game - Vegetables and sweets - Sauces and preserves - Cheeses - Italian wines
English bread and yeast cookery by Elizabeth David( Book )

29 editions published between 1977 and 2010 in English and held by 697 WorldCat member libraries worldwide

"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 unrivaled 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. Inquire 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 lover's collection, not just for those who love to cook, but those who enjoy reading about food and its history. It is also an absolute must for keen bakers."--Publisher description
Is there a nutmeg in the house? by Elizabeth David( Book )

19 editions published between 2000 and 2016 in English and Chinese and held by 572 WorldCat member libraries worldwide

GENERAL COOKERY & RECIPES. 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. None of the material here appears in any of her other nine books. The emphasis throughout is on the practical aspects of cooking and eating, and the book contains over 150 recipes. These stem from many different countries, but they all have Elizabeth David's unmistakable personal touch - a Mediterranean tomato consomme or a typically English raspberry ice cream
A book of Mediterranean food by Elizabeth David( Book )

56 editions published between 1950 and 2013 in 3 languages and held by 524 WorldCat member libraries worldwide

Presents Elizabeth David's collection of recipes for Mediterranean foods, originally published in post-World War II Great Britain, including selections from other regions in France, as well as the Middle East, and features culinary lore, and anecdotes
French country cooking by Elizabeth David( Book )

43 editions published between 1951 and 2013 in English and Undetermined and held by 443 WorldCat member libraries worldwide

Wine in the kitchen - Soups - Fish - Eggs - Luncheon, supper and family dishes - Meat - Poultry - Game - Vegetables - Sweets - Sauces - Preserves
Summer cooking by Elizabeth David( Book )

41 editions published between 1955 and 2013 in 4 languages and held by 376 WorldCat member libraries worldwide

"For the great English food writer Elizabeth David, summer fare means neither tepid nor timid. Her stress is always on fresh, seasonal food-- recipes that can be quickly prepared and slowly savored, from Gnocchi alla Genovese ("simply an excuse for eating pesto") to La Poule au Pot to Gooseberry Fool. Divided into such sections as Soup, Poultry and Game, Vegetables, and Dessert, her 1955 classic includes an overview of herbs as well as chapters on impromptu cooking for holidays and picnics. Chockablock with both invaluable instructions and tart rejoinders to the pallid and the overblown, Summer Cooking is a witty, precise companion for feasting in the warmer months"--Publisher's description
Harvest of the cold months : the social history of ice and ices by Elizabeth David( Book )

19 editions published between 1994 and 2012 in English and held by 349 WorldCat member libraries worldwide

"From sixteenth-century Italy and the splendor of the Medici banquets to seventeenth-century France and the Sun King, from travelers' tales of snow pits and ice houses in Persia to the sherbet trade with the Levant to the use of ice as "table jewelry," and from the influential ice trade in Boston to the growth of the ice cream business in London, this impressive books brings alive the centuries in which ice, far from being a commonplace, was a subject that inspired and challenged the human imagination."--Jacket
Elizabeth David classics : Mediterranean food, French country cooking, Summer cooking by Elizabeth David( Book )

8 editions published between 1980 and 1999 in English and held by 339 WorldCat member libraries worldwide

Here, together in one volume, are three culinary classics from England's most famous food writer, who has inspired and influenced a whole generation of cooks. Elizabeth David, as James Beard points out in his foreword, "was a leader, ahead of her time" who "shook her readers out of their culinary rut, challenging them to explore a different world of food." Today some of the foods that she introduced to the English-speaking world have become household words, like gazpacho and pesto, but Mrs. David was the first to discover these treasures -- and her recipes are still the best. - Jacket flap
South wind through the kitchen : the best of Elizabeth David by Elizabeth David( Book )

13 editions published between 1997 and 2011 in English and held by 289 WorldCat member libraries worldwide

This anthology is taken from the nine books written by Elizabeth David on the subject of food and cookery. It contains many pieces which have been added to by her friends, including chefs and writers that she influenced, such as Prue Leith and Terence Conran
Elizabeth David's Christmas by Elizabeth David( Book )

9 editions published between 2003 and 2018 in English and held by 275 WorldCat member libraries worldwide

Throughout her distinguished career, Elizabeth David wrote and collected many articles about Christmas food. She put together a file of these articles, recipes, and notes, and even wrote an introduction, intending to publish them as a book. It never appeared, and after her death in 1992, her literary executor Jill Norman found the box with all this material. She put them together as Elizabeth intended, and we now have her "Christmas" edited for the American reader, handsomely illustrated and ready to guide us through this daunting festive season with good food and high spirits and our humor intact
Spices, salt and aromatics in the English kitchen by Elizabeth David( Book )

21 editions published between 1970 and 2011 in English and held by 202 WorldCat member libraries worldwide

Elizabeth David presents a collection of English recipes using spices, salt and aromatics. The book includes dishes such as briskets and spiced beef, smoked fish, cured pork and sweet fruit pickles. An emphasis is placed on the influence of the Orient on the English kitchen
At Elizabeth David's table : classic recipes and timeless kitchen wisdom by Elizabeth David( Book )

1 edition published in 2010 in English and held by 179 WorldCat member libraries worldwide

Collects recipes and advice from the renowned food writer featuring, English, French, and Italian dishes
Elizabeth David on vegetables by Elizabeth David( Book )

4 editions published in 2013 in English and held by 171 WorldCat member libraries worldwide

This beautiful new collection celebrates Elizabeth David's best and most loved vegetable recipes, spanning her lifetime's cooking and featuring a range of delicious, timeless dishes filled with irresistible flavours and scents
At Elizabeth David's table : her very best everyday recipes by Elizabeth David( Book )

2 editions published in 2010 in English and held by 116 WorldCat member libraries worldwide

Legendary cook Elizabeth David is the woman who changed the face of British cooking. She introduced a dreary post-war Britain to the sun-drenched culinary delights of the Mediterranean; to foods like olive oil and pasta, artichokes and fresh herbs - foods that have become the staples of our diets today. Her recipes brought colour and life into kitchens everywhere, yet her books never contained any photographs. Now, published for the first time, is this beautiful new collection of her most inspiring, everyday recipes with full-colour photography throughout
Cooking with Pomiane by Edouard de Pomiane( )

1 edition published in 2009 in English and held by 81 WorldCat member libraries worldwide

First published in France in the 1930s and still inspiring chefs with its inventive simplicity and cookery writers with its winning combination of amusing stories and streamlined recipes. Pomiane's many fans include Simon Hopkinson, Julian Barnes, Elizabeth David and Raymond Blanc
Elizabeth David classics by Elizabeth David( Book )

6 editions published between 1980 and 1999 in English and Undetermined and held by 57 WorldCat member libraries worldwide

This volume contains three of Elizabeth David's most popular cookery books: Mediterranean Food, French Country Cooking and Summer Cooking
The best of Jane Grigson : the enjoyment of food by Jane Grigson( Book )

3 editions published in 2015 in English and held by 56 WorldCat member libraries worldwide

Published to coincide with the anniversary of 25 years since her untimely death and having been out of print for more than a decade, Grub Street is republishing the ultimate compendium of Jane Grigson's recipes. Following the success of her first book, Charcuterie and French Pork Cooking, Grigson's research and flair for cooking speak for themselves within this tome. With a delightful introduction by her friend, and the equally remarkable Elizabeth David, this book is a staple for every cook. The book is organised into regional cuisines from across the globe including: the Americas, the Mediterranean, the Europeans, India and the Far East and contains sections entitled 'At Home in England' and 'At Home in France'; both places close to Jane's heart. There is also, of course, a detailed chapter on charcuterie. The recipes are introduced in English, with brief descriptions by Grigson, but are also simultaneously designated in the native language of their origin. There are graphs and pictorials for the accurate cooking of meat joints by weight and detailed instructions for picking the best ingredients and making the most of them when they are in season. The book concludes with a chapter on the enjoyment of food which encapsulates Grigson's approach to cooking along with the experience of reading this book. The recipes are diverse and diligent to detail. There are recipes for the simple weekday dinner to the elaborate celebratory feast. This collection of her best and most-loved recipes, with her introductions, anecdotes, quotations and poems, is a fitting tribute, not only to her culinary and literary skills, but also to the warmth, wit and intelligence that shines through all her books
A taste of the sun by Elizabeth David( Book )

5 editions published in 2011 in English and held by 49 WorldCat member libraries worldwide

 
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An omelette and a glass of wine
Alternative Names
Elizabeth David britische Kochbuchautorin und Journalistin

Elizabeth David Brits chefkokkin (1913-1992)

Gwynne Elizabeth

Gwynne, Elizabeth 1913-1992

Елизавета Давид

Елізабет Девід

إليزابيث ديفيد كاتبة بريطانية في مجال الطبخ

大衛

大衛 1913-1992 (英)

大衛, (英), 1913-1992

Languages
Covers
An omelette and a glass of wineItalian foodEnglish bread and yeast cookeryIs there a nutmeg in the house?A book of Mediterranean foodFrench country cookingSummer cookingHarvest of the cold months : the social history of ice and ices