An Omelette and a Glass of Wine by Elizabeth David

Search this book for Recipes »
    • Categories: Vegan; Vegetarian
    • Ingredients: apples
    • Categories: Main course; French
    • Ingredients: lamb breasts; carrots; onions; herbs of your choice; bacon; mustard; breadcrumbs
    • Categories: Egg dishes; Main course; French; Vegetarian
    • Ingredients: Parmesan cheese; eggs; Gruyère cheese
    • Categories: Appetizers / starters; Main course; French
    • Ingredients: mussels; shallots; parsley; French bread
    • Categories: Pizza & calzones; Main course; Italian
    • Ingredients: yeast; plain flour; onions; tomatoes; anchovies; black olives; dried oregano
    • Categories: Pizza & calzones; Main course; French
    • Ingredients: plain flour; yeast; onions; tomatoes; anchovies
    • Categories: Main course; Italian
    • Ingredients: pork loin; ham; parsley; Parmesan cheese; onions; milk; nutmeg
    • Categories: Side dish; Italian; Vegetarian
    • Ingredients: fennel; Parmesan cheese; breadcrumbs
    • Categories: Baked & steamed desserts; Dessert
    • Ingredients: apples; lemons; ground cinnamon
    • Categories: Soups; Italian
    • Ingredients: hop shoots; ham; bread
    • Categories: Soups; English; Vegan; Vegetarian
    • Ingredients: hop shoots; onions; bread
    • Categories: Egg dishes; Main course; Italian; Vegetarian
    • Ingredients: hop shoots; eggs
    • Categories: Italian; Vegan; Vegetarian
    • Ingredients: red peppers; basil
    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: spaghetti pasta; eggs; chicken livers; coppa (cured); garlic; lemons; Parmesan cheese; nutmeg
    • Categories: Appetizers / starters; Italian
    • Ingredients: chicken livers; French bread
    • Categories: Appetizers / starters; Italian
    • Ingredients: chicken livers; French bread; lemons; garlic; Parmesan cheese; coppa (cured)
    • Categories: Rice dishes; Main course; Italian; Vegetarian
    • Ingredients: milk; Gruyère cheese; egg yolks; risotto rice
    • Categories: Rice dishes; Main course; Italian; Vegan; Vegetarian
    • Ingredients: tomatoes; long grain rice
    • Categories: Main course
    • Ingredients: pork; grated cheese; pepper; ground cinnamon; ground ginger; ground cloves; nutmeg; saffron; white wine; pig intestines
    • Categories: Main course
    • Ingredients: oysters; mint; marjoram; black peppercorns; ground cinnamon; malmsey wine
    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: pheasant; veal marrow bones; cinnamon sticks; dried apricots; prunes; cherries; pine nuts; saffron; whole cloves; mushrooms; white wine
    • Categories: Dips, spreads & salsas; French; Vegetarian
    • Ingredients: white wine; eggs; Gruyère cheese
    • Categories: Dips, spreads & salsas; Main course
    • Ingredients: cheddar cheese; Guinness; Worcestershire sauce; ground cayenne pepper; French bread
    • Categories: Cooking for 1 or 2; French; Welsh; Vegetarian
    • Ingredients: bread; Port-Salut cheese; beer; kirsch; ground cayenne pepper

Notes about this book

  • Ganga108 on June 25, 2022

    There are a lot of "in-text" recipes in this beautiful book from Elizabeth David. They just lack a title so are not listed here. One such one that is a definite favourite is Mushrooms Baked in Vine Leaves (my title, on P33 of my version of the book). We make it yearly in Spring and Summer. Grape vine leaves add a subtle flavour to dishes that are cooked on them – even wood-fired BBQs using grape vine “wood” adds a subtle taste and aroma to foods cooked over that fire. It is a wonder that we don’t use vine leaves more for enclosing foods and baking. As well as the flavour, the leaves themselves can be eaten if you have baked in a low heat (otherwise, they go a little crispy). Elizabeth David first saw the recipe in Edmond Ridhardin’s 1913 book L’Art du Bien Manger. It is as good today as it was a century ago.

  • shonaghd on June 27, 2012

    This book of essays certainly DOES contain recipes. They are just not listed in a traditional manner. They are found within the essays.

Notes about Recipes in this book

  • Fruit cream

    • Ganga108 on June 25, 2022

      I prefer the slightly old-fashioned name of this recipe - "To make cream of sundry kinds of fruit". In my edition it is on P242.

  • Cream cheese (Fromage Normand)

    • mjes on September 30, 2021

      This is a dessert cheese with sugar and orange flower water incorporated. Rather than serving with a fruit jelly, I served it with fresh fruit. To me this was a success.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0140468463
  • ISBN 13 9780140468465
  • Published Mar 29 1990
  • Format Paperback
  • Page Count 320
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Penguin Books Ltd

Publishers Text

Back in print!An Omelette and a Glass of Wine, offers 62 articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including The Spectator, Gourmet magazine, Vogue, and The Sunday Times.

This revered classic volume contains delightful explorations of food and cooking, among which are the collection's namesake essay and other such gems as Syllabubs and Fruit Fools, Sweet Vegetables, Soft Wine, Pleasing Cheeses, and Whisky in the Kitchen. Her subjects range from the story of how her own cookery writing began to accounts of some restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved and the delicious meals she enjoyed.

Some of the best essays are those about others who wrote about food such as Norman Douglas and Mrs Beeton. She writes so vividly that we can see, taste and even smell the dishes she describes. Many of these pieces, such as ‘I'll Be with You in the Squeezing of a Lemon,’ from 1969--about cooking with lemons--barely show their age. But even if they did, you wouldn't care, because of the rich store of information that David shares and the literary grace with which she imparts it. Some articles include recipes, but for the most part this is a volume nicely sized to curl up with or to take on a trip. Articles, book reviews and travel pieces, they will be new to many of her readers and a delight to all for their highly personal flavor.

Jane Grigson praised it for including all the dishes most closely associated with her, Spiced Beef, Salted Welsh Duck, and Syllabub. Her many admirers will cherish this new edition for its 320 high quality pages interspersed with charming black and white illustrations and some photographs.

Other cookbooks by this author