David Wood Food Book

by David Wood, Karen Barnaby

Book by Wood, David

Genres: Cookbooks

250 pages, Paperback

First published January 1, 1920

About the author

A traditionalist at heart, David Wood grew up in postwar Scotland respecting food as basic sustenance and not much else. Now a cook of wide-ranging skill with a familiarity of many complex cooking methods and taste, David continues to be influenced by the pragmatism of his early years, but with greater ambition and a refined palette. David lives in British Columbia.

Reviews

[Imillar · Rating 5 out of 5]

This is the greatest cookbook you may never own. Originally published by Whitecap in 1988, this was the 80's answer to the Barefoot Contessa, its author a deli-owning delight with an unpretentious attitude towards good food. I've given easily 25 copies of this book to family and friends over the years, and they've all lived to thank me. I'm looking at my brother-on-law's battered copy as I write this, trying to decide which recipe to recommend, and let me tell you, it's a difficult choice. David was the master of big flavour cooking before the term had really become fashionable, and it shows in such yummies as Flank Steak with Red Wine Aioli, Lobster and Black Bean Soup with Coriander Pesto, and for later in the dinner, Chocolate Sour Cream Cake With Chocolate Buttercream Icing. There are some typos in the first edition,but who cares when the cooking is this good?

[Howard Cole · Rating 5 out of 5]

The best Oatmeal-Raisin Cookies ever!!!

[Janie Zekkou]

One of my favourite go to places back in the 80s when I worked at Yonge and Bloor.
The book is a nice reminder of a place I miss!