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At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom by Elizabeth David

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Notes about this book

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Notes about Recipes in this book

  • Piedmontese peppers (Peperoni alla Piemontese)

    • Hellyloves2cook on November 02, 2012

      Delicious - I make a load of these when red peppers are plentiful- served best room temperature.

    • zorra on August 30, 2015

      Might have ignored this little recipe if not for the seductive picture. A colorful winner.

  • Spiced lentil soup 1

    • Hellyloves2cook on November 01, 2012

      Just a very pleasant soup and easy to make- has very subtle flavours.

  • Mussels with spiced rice (Moules au riz à la Basquaise)

    • chawkins on August 25, 2013

      Very, very good. It is an unusual way of cooking rice for me. The basmati rice was boiled in a lot of water for 7 minutes, the rinsed to get rid of the starch and drained. Veal or fish stock (I used shrimp stock), pepper, sausage, olive oil and paprika were then added and brought to a simmer on the stove top, it was then finished off in the oven. I only used half the amount of olive oil in the rice as the chorizo already is quite fatty and I didn't want my rice to be greasy. I also did not finish the rice in the oven, I finished cooking the rice on my simmer burner. The amount of stock called for was spot on. the rice was perfect and very tasty on its own. The mussels and shrimps were each cooked separately and added to the rice.

  • Pork chops baked with aromatic herbs

    • chawkins on October 25, 2013

      Simple and quick. Surprisingly, even though I did not have time to let the herbs infuse them, the few sprigs of fennel leaves, thymes and bay leaves flavored the chops well and filled the kitchen with their wonderful aroma while in the oven.

    • foodiemelissa on August 07, 2017

      Cook less time that the book implies.....we only have to get that pork to 145 these days.....so after the broiling, cook about 30 minutes

  • Summer pudding

    • zorra on July 01, 2014

      Lured by the luscious photo, made my first summer pudding. No currants (birds nab them) so subbed colorful blueberries. Used a Japanese bread with a bit of sugar in it. Berries were delicious, but I guess I'm just not a fan of mushy bread with my fruit. (Glad I chose this recipe rather than one with multi-layers of bread.) Slipped a knife around edge, no problem un-molding, even without plastic wrap. Pretty though.

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Reviews about this book

  • Bibliocook

    While Elizabeth David’s recipes cannot be improved on, this illustrated collection of her greatest hits will hit the spot for any cookbook lover who has yet to be seduced by her peerless taste.

    Full review
  • Boston Globe by T. Susan Chang

    Reissuing recipes that are decades old and making no apology for it is a risky move...As it is, this curious, elegant hybrid of old-school and new-school recipes would be a shame to overlook.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0062049720
  • ISBN 13 9780062049728
  • Linked ISBNs
  • Published Mar 01 2011
  • Format Hardcover
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Ecco
  • Imprint Ecco

Publishers Text

Legendary cook Elizabeth David is the woman who changed the face of British cooking. She introduced a dreary post-war Britain to the sun-drenched culinary delights of the Mediterranean; to foods like olive oil, pasta, and garlic, to fresh herbs like basil and to vegetables like zucchini and eggplant—foods that have become the staples of our diets today. Her recipes brought color and life into kitchens everywhere, yet her books never contained any photographs. Now, published for the first time, comes this full color, beautifully illustrated collection of her most inspiring and delicious dishes. Never before have her recipes been photographed to showcase the richness and variety of the food that she was so passionate about.

Published to celebrate the 60th anniversary of Elizabeth's first book, her instant classic Mediterranean Food, At Elizabeth David's Table has twelve chapters guiding the reader from tasty soups and starters, through to meat, fish and desserts. Sections on successful bread making, as well as more extravagant dishes, ensure that this will become the cooking bible that readers will turn to, time and time again. Interspersed throughout the book are some of Elizabeth's short essays—from how to cook ‘fast and fresh' using store-bought and pantry ingredients, to evocative portraits of French and Italian markets.

With an introduction by Ruth Reichl, the famed editor of the modern classic The Gourmet Cookbook and the irreplaceable Gourmet magazine, and a preface by Jill Norman, literary trustee of Elizabeth David's estate, At Elizabeth David's Table is the must-have cookbook for home cooks, gourmets, and chefs alike.



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