A Taste of the Sun

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Penguin UK, Apr 7, 2011 - Cooking - 112 pages
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Legendary cook and writer Elizabeth David changed the way Britain ate, introducing a postwar nation to the sun-drenched delights of the Mediterranean, and bringing new flavours and aromas such as garlic, wine and olive oil into its kitchens. This mouthwatering selection of her writings and recipes embraces the richness of French and Italian cuisine, from earthy cassoulets to the simplest spaghetti, as well as evoking the smell of buttered toast, the colours of foreign markets and the pleasures of picnics. Rich with anecdote, David's writing is defined by a passion for good, authentic, well-balanced food that still inspires chefs today.
 

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Contents

USEFUL ADVICE
Wine in the Kitchen
TO FLAMBER
TO MARINATE IN WINE
LIQUEURS
The Menu
Picnics
ITALIAN DISHES
Tians
TIAN OR GRATIN OF COURGETTES TOMATOES AND EGGS
TIAN WITH SPINACH AND POTATOES
Meat Dishes
CASSOULET DE TOULOUSE À LA MÉNAGÈRE
LA DAUBE DE BŒUF PROVENÇALE
Christmas in France
ENGLISH DISHES

The Cooking and Serving of Pasta
TAGLIATELLE
TAGLIATELLE ALLA BOLOGNESE
RAGÙ
LASAGNE VERDI AL FORNO
SPAGHETTI ALLAGLIO E OLIO
CHIOCCIOLE AL MASCARPONE E NOCE
Fish Soups
BURRIDA
BRODETTO ALLA RAVENNATE
ZUPPA DI PESCE ALLA ROMANA
A FISH STEW OR SOUP
A LAST WORD ABOUT FISH SOUPS
FRENCH DISHES
COURGETTES IN SALAD
SWEET GREEN PEPPER SALAD
TOAST MELBA
PULLED BREAD
Potted Meats and Fish
STORAGE OF POTTED FOODS
WHEN AND HOW TO SERVE POTTED FOODS AND PASTES
CLARIFIED BUTTER
POTTED CHICKEN LIVERS
RILLETTES OR POTTED PORK IN THE FRENCH MANNER
POTTED SALMON
POTTED CRAB
Syllabubs and Fruit Fools
ENGLISH FRUIT FOOLS
GOOSEBERRY FOOL
BLACK FRUIT FOOL OR BLACK TART STUFF
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About the author (2011)

Elizabeth David (1913-1992) was a legendary writer and cook. In 1950, she published Mediterranean Food and along with subsequent books, including Italian Food and French Provincial Cooking, changed the face of cookery in Britain for ever. In her later works she explored the traditions of English cooking and is widely considered Britain's greatest twentieth-century cookery writer. Her books continue to inspire many today, who find her philosophy of simplicity, authenticity, knowledge and care to their liking. She received a CBE in 1986.

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