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

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  • Mushroom salad

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

    • Categories: Salads; Side dish; Canapés / hors d'oeuvre; Mediterranean; Vegan; Vegetarian
    • Ingredients: mushrooms; parsley; store-cupboard ingredients
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  • Tomatoes Provençal en salade

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

    • Categories: Salads; Canapés / hors d'oeuvre; French; Vegan; Vegetarian
    • Ingredients: tomatoes; parsley; garlic
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  • Peperoni alla Piedmontese

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

    • Categories: Canapés / hors d'oeuvre; Italian
    • Ingredients: garlic; tomatoes; anchovies; red bell peppers; yellow bell peppers; green bell peppers
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  • Olives

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

    • Categories: Canapés / hors d'oeuvre; Mediterranean
    • Ingredients: salami; tomatoes; cheese of your choice; olives
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  • Oeufs durs en tapénade

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

    • Categories: Egg dishes; Canapés / hors d'oeuvre; French
    • Ingredients: capers; black olives; anchovies; canned tuna; Cognac; mustard; eggs
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  • Dolmádes

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

    • Categories: Rice dishes; Canapés / hors d'oeuvre; Greek; Vegetarian
    • Ingredients: grape leaves; cooked rice; ground allspice; dried mint; tomato juice
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  • Le saussoun or sauce aux amandes du Var

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

    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; French
    • Ingredients: mint; anchovies; ground almonds
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  • Aubergine purée

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

    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Mediterranean; Vegetarian
    • Ingredients: yogurt; mint; aubergines
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  • Mauritian prawn chutney

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

    • Categories: Chutneys, pickles & relishes; Canapés / hors d'oeuvre; Mediterranean
    • Ingredients: ground cayenne pepper; ground ginger; prawns; spring onions; pimento peppers; pimento
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  • Filets de maquereaux vin blanc

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

    • Categories: Canapés / hors d'oeuvre; French
    • Ingredients: white wine; bay leaves; mackerel; capers; parsley or chives
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  • Cod's roe paste in the Greek manner

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

    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Greek
    • Ingredients: smoked cod roe; potatoes; ground cayenne pepper
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  • Potted chicken livers

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

    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Mediterranean
    • Ingredients: chicken livers; brandy
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  • Potted tongue

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

    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Mediterranean
    • Ingredients: mace; butter; smoked ox tongue
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  • Pork and spinach terrine

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

    • Categories: Canapés / hors d'oeuvre; Mediterranean
    • Ingredients: spinach; pork fat; mace; ground allspice; ground cloves
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  • Rillettes

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

    • Categories: Canapés / hors d'oeuvre; French
    • Ingredients: pork belly; thyme; marjoram; mace
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  • Terrine of rabbit

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

    • Categories: Canapés / hors d'oeuvre; Mediterranean
    • Ingredients: rabbit; pork belly; bacon fat; brandy; mace; bay leaves
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  • Boeuf en salade

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

    • Categories: Salads; Canapés / hors d'oeuvre; Entertaining & parties; French
    • Ingredients: stewing beef; veal knuckles; carrots; onions; shallots; capers; pickles; parsley; olive oil; tarragon vinegar; tomatoes
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  • Pasta in brodo con fegatini e piselli

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

    • Categories: Soups; Italian
    • Ingredients: chicken livers; peas; fresh pasta; Parmesan cheese; chicken broth
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  • Broad bean soup

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

    • Categories: Soups; Mediterranean
    • Ingredients: lettuce; veal stock; broad beans; spring onions
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  • Fresh green pea soup

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

    • Categories: Soups; Mediterranean
    • Ingredients: peas; veal stock; mint; ham; cream; store-cupboard ingredients
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  • Soupe Ménerboise

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

    • Categories: Soups; French; Vegetarian
    • Ingredients: tomatoes; onions; potatoes; basil; spaghetti pasta; egg yolks; Parmesan cheese; courgettes; broad beans
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  • Purée Léontine

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

    • Categories: Soups; French; Vegan; Vegetarian
    • Ingredients: leeks; spinach; peas; lettuce; parsley; mint; celery
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  • Potage de topinambours à la Provençale

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

    • Categories: Soups; French
    • Ingredients: Jerusalem artichokes; milk; tomatoes; celery; parsley; ham
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  • Tourin Bordelais

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

    • Categories: Soups; French
    • Ingredients: onions; meat drippings; egg yolks; French bread
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  • La soupe au pistou

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

    • Categories: Soups; French
    • Ingredients: tomatoes; white beans; potatoes; celery; leeks; vermicelli pasta; basil; Parmesan cheese; French beans (haricots verts); courgettes
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Notes about this book

This book does not currently have any notes.

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.

  • Polenta

    • Shelmar on September 05, 2019

      Teaching a Southerner to make yellow grits.

  • Sauce Messine

    • KissTheCook on November 19, 2012

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

  • 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.

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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 0865475350
  • ISBN 13 9780865475359
  • Published Oct 01 1998
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher North Point Press
  • Imprint North Point Press

Publishers Text

An irresistible, charming, and inspired selection from the work of one of this century's great food writers.

Like M.F.K. Fisher and Julia Child, Elizabeth David changed the way we think about and prepare food. David's nine books, written with impeccable wit and considerable brilliance, helped educate the taste (and taste buds) of the postwar generation. Insisting on authentic recipes and fresh ingredients, she showed that food need not be complicated to be good.

A Book of Mediterranean Food, published in 1950, introduced the ingredients of a sunnier world (olive oil, garlic, eggplant, basil), celebrating their smell and taste and above all highlighting the concept that food reflects a way of life and should be a source of joy. Subsequent books on French and Italian cooking and a stream of provocative articles followed. Later, David's monumental English Bread and Yeast Cookery became the champion of the Real Bread movement. Her last book, Harvest of the Cold Months, is a fascinating historical account of food preservation, eating habits, and the astonishing worldwide food trade in snow and ice.

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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