Full name: South Wind Through the Kitchen: The Best of Elizabeth David

Author: Elizabeth David Year: 1997 Rank: Rating: Original Rating: Pop Rating: Genres/categories: Food, Cookbooks Purchase/reserch links: LibraryThing Goodreads Amazon ISBNs: 9781567923094 9780982547014 1567923097 0982547013

South Wind Through the Kitchen is the best of British cookery writer, Elizabeth David. Selected from her nine books, here are classic essays on the food of Provence and of Paris, on Italian fish markets and Middle Eastern herb gardens. There are nearly 200 recipes: appetizers, soups, eggs, fish, meat, poultry, vegetables, sauces, breads, preserves, and desserts. Whether discussing the pains of rolling puff pastry or the ease of making pizza, railing against the practices of English bakeries or praising the sausage rolls at the H�tel du Midi, David always speaks her own mind. Best of all, she's a contagious enthusiast: she makes you want to rise from your chair to travel, shop, or try your hand at an omelette. "Reading her," writes Julian Barnes, "you have a strong sense of a person whose cardinal principles are truth and pleasure. Perhaps it is not absurd to compare her effect on a certain sector of tired, hungry, impoverished '50s Britain with Kinsey's effect on America." Similar books: An Omelette and a Glass of Wine by Elizabeth David Outlaw Cook by John Thorne The Unprejudiced Palate by Angelo M. Pellegrini Mouth Wide Open by John Thorne More Home Cooking by Laurie Colwin Becoming a Chef by Andrew Dornenburg Cooking with Pomiane by Edouard de Pomiane Nigel Slater's Real Food by Nigel Slater The River Cottage Cookbook by Hugh Fearnley-Whittingstall Good Things by Jane Grigson Beard on Food by James Beard The River Cottage Year by Hugh Fearnley-Whittingstall Second Helpings of Roast Chicken by Simon Hopkinson Summer Cooking by Elizabeth David Appetite by Nigel Slater French Provincial Cooking by Elizabeth David English Bread and Yeast Cookery by Elizabeth David Brother Juniper's Bread Book by Peter Reinhart Serious Pig by John Thorne Bread by Jeffrey Hamelman