South Wind Through The Kitchen: The Best of Elizabeth David by Elizabeth David and Jill Norman

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Notes about Recipes in this book

  • Sauce Messine

    • KissTheCook on November 19, 2012

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

  • 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.

  • Orange and almond cake

    • ashallen on March 13, 2021

      Pleasantly flavored and, as the recipe promises, relatively light-textured for this type of cake (egg-only leavened + mostly nut flour). Recipe calls for juice of 2 large or 3 small oranges. I used 2/3 cup juice + the optional orange flower water for a total 3/4 cup liquids and that seemed to work well. Baked cake in 9-inch square pan and it was ready after 35 minutes. I didn't bother unmolding cake from pan as recipe suggested and instead just cut out individual slices but would probably want to line pan with parchment paper if unmolding in the future given how the slices stuck a bit. Leftovers kept well to next day.

  • Polenta

    • Shelmar on September 05, 2019

      Teaching a Southerner to make yellow grits.

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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 086547575X
  • ISBN 13 9780865475755
  • Published Oct 25 1999
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher North Point Press
  • Imprint North Point Press

Publishers Text

Compiled by Jill Norman

Like M.F.K. Fisher and Julia Child, Elizabeth David changed the way we think about and prepare food. Before her death in 1992, she wrote nine books that, with impeccable wit and considerable brilliance, helped educate the postwar generation. Insisting on authentic recipes and fresh ingredients, she showed that food need not be complicated to be good.

Many of the recipes and excerpts here were chosen by David's friends and by the chefs and writers she inspired (including Alice Waters and Barbara Kafka). This collection will enable some of us to discover and others to remember what made David one of our most influential and best-loved food writers.

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