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South Wind Through The Kitchen: The Best of Elizabeth David by Elizabeth David

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Notes about this book

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Notes about Recipes in this book

  • Baked middle gammon

    • Foodycat on January 06, 2018

      I didn't soak it (because hams aren't nearly as salty as they were when Mrs David was writing) and didn't do the breadcrumbs because I find that a really strange part of English cuisine, but the method of wrapping in foil and baking slowly made a beautifully flavoured and very succulent ham.

  • Sauce Messine

    • KissTheCook on November 19, 2012

      Did not care for raw shallots; high calorie and not so good

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Reviews about this book

  • Dash and Bella

    I look at a tomato...should I slice it or cut into wedges. She probably looked at a tomato and thought, "Shall I make pumpkin chutney, moussaka, ratatouille, salsa, gazpacho, menerboise or minestra?"

    Full review
  • ISBN 10 1567923097
  • ISBN 13 9781567923094
  • Linked ISBNs
  • Published May 01 2006
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher David R. Godine Publisher
  • Imprint David R. Godine Publisher

Publishers Text

Elizabeth David changed the way we cook, and how we think and write about food. Her first two books, and French Country Cooking, were a celebration of everything fresh, tasty, simple, and delightful, and they struck a decisive one-two punch against the mingy spirit of British postwar cooking. David's wit and love of pleasure, her appeal to the senses and the imagination--not to mention her delicious recipes--sparked an international revolution in taste: boiled carrots and canned ham suddenly gave way to olive oil and sea salt, sprigs of rosemary and whole basil leaves, seasonal produce and fresh pasta. Here was something new in the cold, gray world: a food writer who was stimulating, opinionated, informative, and funny, a wonderful companion in both the library and the kitchen.

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