Elizabeth David Classics: Mediterranean Food, French Country Cooking, Summer Cooking

by elizabeth-david

This volume contains three of Elizabeth David's most popular cookery "Mediterranean Food", "French Country Cooking" and "Summer Cooking".

Genres: Cookbooks, Food, Cooking, Culinary

672 pages, Hardcover

First published January 1, 1980

Reviews

[Catullus2 · Rating 5 out of 5]

Always so reliably good

[Sara · Rating 5 out of 5]

This is a cookbook for people who are reasonably competent cooks and can deal with "cut a chicken in four pieces" or "let it reduce" or "if you add cider to the stock, you will have the basis of an excellent sauce" (with no sauce recipe). Given that, it is full of simple recipes that make good ingredients shine. I found my first really tasty mackerel recipe in here, and new recipes for chicken (shock) and many that made me wonder why I never saw that combination and method before.

It's also beautifully written in a very pleasant direct style, with little stories about the origins of recipes, so if you enjoy reading cookbooks for pleasure, this collection is a good choice.

Elizabeth David and Jane Grigson are two of my favorite cookbook authors. They wrote their books decades ago, but if you read a lot of cookbooks and recipes, and then read those two, you'll realize how much the current crop of celebrity chefs has lifted from them.

[AnnaP]

I like the insight into the uptake of Mediterranean food in the post- war English diet.

[Mari · Rating 5 out of 5]

Mnjaa, see ei ole lihtsalt kokaraamat. Otsisin klassikat, mis oleks ajale vastu pidanud ja mis oleks veel saadaval. Minuni jõudis raamat, mis oli kellegi jõulukink 1983. Raamat ise esmatrükki näinud 1950. Mis saab sellest täna kõnetada kui puuduvad isegi pildid? Kõik, just seetõttu ta klassika ongi. Ridade vahelt loed ka eluolu kohta: A la peale maailmasõda on kõik hall – UK kööki on vaja tuua värvi Vahemere köögist. Ning igapäeva pattude hulka hakkavad kuuluma või, vein ja oliivõli. Kirjastiil on mõnusalt optimistlik ja edasijõudnule, st mõisted redutseerima, karamelliseerima, peavad olema selged. Retseptid on lühikesed ja konkreetsed. Eriti hea on võrrelda meie nõukaaja kesise lauaga nt desserte - ei mingeid kompotte ega kisselle, vaid tagurpidi õuna-, aprikoosi vms prantsuse stiilis kook, grillitud aprikoosid (kreeka) jogurtiga, Austria liivakook ehk keeks, Vene puuviljasalat (puuviljasalatile käib peale kaste püreestatud maasikatest ja champagne'st), toorjuust veiniga (mikserda toorjuust suure klaasi valge veini, suhkru ja sidrunimahlaga ning serveeri küpsistega). Kas pole muhe? See raamat läheb köögis käiku!

[Annie Robb]

This is more about the quotes and writing in between the recipes, although the recipes are appealing too. A delightful visit to another time and place.

[Jan · Rating 5 out of 5]

Reference. Cooking. One of Ina Garten's favs. An anniversary present to her from Jeffrey. ANY recipe from this book is worth the time

[Margaret Garner]

Best Bologneses sauce

[Bj]

Nice chatty overview of Mediterranean food.

[Ginny · Rating 4 out of 5]

First cookbook I ever bought and still some of my favorite recipes.

[Shirley · Rating 4 out of 5]

Love all her cooking books - classics.