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.

• Provençal tomato salad (Tomates Provençales en salade)

  • Curly73 on January 14, 2025

    Missing Garlic Olive oil

• Fresh green pea soup

  • Curly73 on January 14, 2025

    Missing ingredients Onion Egg Lemon Sugar Salt and pepper

• Vegetable and herb soup (Purée Léontine)

  • Curly73 on January 14, 2025

    Missing ingredients Lettuce Olive oil

• Spiced lentil soup 1

  • Hellyloves2cook on November 01, 2012

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

• Quiche Lorraine

  • Curly73 on January 14, 2025

    Pastry Plain flour Egg Butter

• Onion tart (Tarte à l'oignon)

  • Curly73 on January 14, 2025

    Missing ingredients Butter Plain flour Nutmeg Salt and pepper

• 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

• Tomatoes baked with Gruyère (Tomates fromagées)

  • billcranecos on June 07, 2026

    This is a somewhat vague recipe, and in my case I could have used a little more direction. The melted gruyere was more like molten melted cheese than perhaps Welsh Rarebit. Good flavors, but I needed more direction in the recipe.

• 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.

  • 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.

• 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.

• Chicken with tarragon (Poulet à l'estragon)

  • Charlotte_vandenberg on May 17, 2021

    Fantastic recipe, easy and very delicious.

• 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.

• 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