At Elizabeth David's Table: Her Very Best Everyday Recipes by Elizabeth David

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    • Categories: Appetizers / starters; Italian
    • Ingredients: mixed peppers; tomatoes; parsley; canned anchovies
    • Categories: Appetizers / starters; Side dish; Vegan; Vegetarian
    • Ingredients: white mushrooms; coriander seeds; bay leaves
    • Categories: Side dish; French; Vegetarian
    • Ingredients: tomatoes; heavy cream; tarragon
    • Categories: Dips, spreads & salsas; Side dish; Appetizers / starters; Middle Eastern; Vegetarian
    • Ingredients: eggplants; yogurt; mint
    • Categories: Chutneys, pickles & relishes; Vegetarian
    • Ingredients: eggplants; green chiles; fresh ginger
    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: chicken livers; pork fat; brandy; thyme; Port wine
    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: pork belly; ground veal; pig livers; bacon; black peppercorns; juniper berries; mace; dry white wine; brandy
    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: pork belly; thyme; marjoram; mace
    • Categories: Dips, spreads & salsas; Appetizers / starters; Main course; French
    • Ingredients: spinach; ground pork; mixed spice (UK)
    • Categories: Soups; Spanish; Vegan; Vegetarian
    • Ingredients: tomatoes; cucumbers; scallions; black olives; green peppers; ground cayenne pepper; marjoram; mint; parsley; whole wheat bread
    • Categories: Soups
    • Ingredients: ham; peas; mint; heavy cream; veal stock
    • Categories: Soups; French; Vegan; Vegetarian
    • Ingredients: leeks; lemons; spinach; peas; parsley; mint; celery
    • Categories: Soups; French
    • Ingredients: white bread; veal stock; mushrooms; parsley; nutmeg; heavy cream
    • Categories: Soups; French; Vegetarian
    • Ingredients: zucchini; onions; tomatoes; potatoes; fava beans; small shape pasta; garlic; basil; egg yolks; Parmesan cheese
    • Categories: Soups; Vegan; Vegetarian
    • Ingredients: red lentils; celery; cumin seeds; ground cinnamon
    • Categories: Soups; Vegan; Vegetarian
    • Ingredients: red lentils; celery; garam masala
  • Mussel soup (Zuppa di cozze)
    • Categories: Soups; Italian
    • Ingredients: onions; celery; marjoram; tomatoes; white wine; mussels
    • Categories: Egg dishes; Main course; French
    • Ingredients: potatoes; spinach; canned anchovies; eggs; Parmesan cheese
    • Categories: Egg dishes; Main course; French; Vegetarian
    • Ingredients: zucchini; tomatoes; canned tomatoes; basil; eggs; Parmesan cheese; nutmeg
    • Categories: Egg dishes; Main course; French; Vegetarian
    • Ingredients: parsley; chives; tarragon; chervil; eggs
    • Categories: Egg dishes; Main course; French; Vegetarian
    • Ingredients: tomatoes; eggs

Notes about this book

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Notes about Recipes in this book

  • Piedmontese peppers (Peperoni alla Piemontese)

    • zorra on August 30, 2015

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

    • Hellyloves2cook on November 02, 2012

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

  • Spiced lentil soup 1

    • Hellyloves2cook on November 01, 2012

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

  • Spaghetti with oil, garlic and chile (Spaghetti all'olio, aglio e saetini)

    • imaluckyducky on December 23, 2022

      5 stars. Simple, quick, cheap with a big payout. Added a smattering of Romano at the end. Beautiful

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

    • Charlotte_vandenberg on August 04, 2021

      Fully agree with previous note: very tasteful, unusual but definitely a success. We’ll be making this again. I used wholegrain basmati.

    • 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 after the broiling, cook about 30 minutes

  • Chicken with tarragon (Poulet à l'estragon)

  • 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.

  • 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

  • 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 0718154754
  • ISBN 13 9780718154752
  • Published Oct 01 2010
  • Format Hardcover
  • Page Count 384
  • Language English
  • Countries United Kingdom
  • Publisher Michael Joseph

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 and pasta, artichokes and fresh herbs - foods that have become the staples of our diets today. Her recipes brought colour and life into kitchens everywhere, yet her books never contained any photographs. Now, published for the first time, is this beautiful new collection of her most inspiring, everyday recipes with full-colour photography throughout. Published to celebrate the 60th anniversary of Elizabeth's first book, "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 cookery bible that you 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 storecupboard ingredients, to evocative portraits of French and Italian markets.

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