Culinary legend Elizabeth David revolutionised modern cooking, her recipes bringing the colour and vibrancy of sunnier climes to kitchens everywhere. This beautiful new collection celebrates Elizabeth's best and most-loved vegetable recipes, spanning her lifetime's cooking and featuring a range of delicious, timeless dishes filled with irresistible flavours, colours and scents. With today's increase in vegetarianism and emphasis on eating more vegetables, this superb collection - the first time Elizabeth's vegetables recipes have been gathered together before - will inspire a whole new generation of food lovers. Seven chapters guide the reader from soups, salads and small dishes through to pasta, rice dishes and more substantial fare. For the first time, these mouth-watering recipes will be accompanied by sumptuous colour photography, while threaded throughout are a number of Elizabeth's short essays - richly evocative pieces full of history and anecdote as well as practical culinary advice. Published to celebrate the centenary ofElizabeth's birth, Elizabeth David on Vegetables is a must-have not just for vegetarians but for anyone wishing to give vegetables a starring role in the kitchen.
This collection celebrates Elizabeth David's best and most-loved vegetable recipes, spanning her lifetime's cooking and featuring a range of delicious, timeless dishes filled with irresistible flavours and scents.
Elizabeth David lived in France, Italy, Greece, Egypt and India, learning the local dishes and cooking them in her own kitchens. Her first book, Mediterranean Food was published in 1950 to great success and was followed by French Country Cooking (1951), Italian Food (1954), Summer Cooking (1955), French Provincial Cooking (1960) and English Bread and Yeast Cookery, winner of the 1977 Glenfiddich Writer of the Year Award. An Omelette and a Glass of Wine, a selection of her journalistic work, was published in 1984.
