2010, ISBN: 1906502900

[EAN: 9781906502904], Neubuch, [PU: Grub Street Publishing, London], ELIZABETH DAVID BEST OF RECIPES SOUTH WIND THROUGH THE KITCHEN, This new copy is bound in illustrated laminated boards… Mehr…

[EAN: 9781906502904], Neubuch, [PU: Grub Street Publishing, London], ELIZABETH DAVID BEST OF RECIPES SOUTH WIND THROUGH THE KITCHEN, This new copy is bound in illustrated laminated boards, A dust wrapper is not called for. The text block is unmarked, tight, white, bright and square. International postal rates are calculated on a book weighing 1 Kilo, in cases where the book weighs more than 1 Kilo increased postal rates will be quoted, where the book weighs less then postage will be reduced accordingly. Before Elizabeth David died in 1992 she and her editor, Jill Norman, had begun work on a volume of 'The Best of'' but then her health deteriorated and the project was shelved. The idea was revived in 1996 when chefs and writers and Elizabeth's many friends, were invited to select their favourite articles and recipes. Some sent notes explaining their choice, others provided an anecdote or a recollection about her, others sent lists of recipes they had been using for years. This book is the fruit of that harvest of recommendations and the names of the contributors, who number among them some of our finest food writers such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy and Anne Willan, appear after the pieces they had chosen along with their notes. The extracts and recipes which make up South Wind Through the Kitchen are drawn from all Elizabeth David's books, namely A Book of Mediterranean Food, French Country Cooking, Italian Food, Sumer Cooking, French Provincial Cooking, Spices, Salt and Aromatics in the English Kitchen, English Bread and Yeast Cookery, An Omelette and a Glass of Wine, and Harvest of the Cold Months. There are over 200 recipes in the book organized around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from. Ref AAA 4, Books<

ISBN: 9781906502904

Before Elizabeth David died in 1992 she and her editor, Jill Norman, had begun work on a volume of ‘The Best of’ but then her health deteriorated and the project was shelved. … Mehr…

Before Elizabeth David died in 1992 she and her editor, Jill Norman, had begun work on a volume of ‘The Best of’ but then her health deteriorated and the project was shelved. The idea was revived in 1996 when chefs and writers and Elizabeth’s many friends, were invited to select their favorite articles and recipes. Some sent notes explaining their choice, others provided an anecdote or a recollection about her, others sent lists of recipes they had been using for years. This book is the fruit of that harvest of recommendations and the names of the contributors, who number among them some of our finest food writers such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy and Anne Willan, appear after the pieces they had chosen along with their notes. The extracts and recipes which make up South Wind Through the Kitchen are drawn from all Elizabeth David’s books, namely A Book of Mediterranean Food, French Country Cooking, Italian Food, Sumer Cooking, French Provincial Cooking, Spices, Salt and Aromatics in the English Kitchen, English Bread and Yeast Cookery, An Omelette and a Glass of Wine, and Harvest of the Cold Months. There are over 200 recipes in the book organized around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from. Trade Books>Hardcover>Cookbooks>All-Purpose>All-Purpose, Grub Street Core >2<

2010, ISBN: 9781906502904

Before Elizabeth David died in 1992 she and her editor, Jill Norman, had begun work on a volume of The Best of but then her health deteriorated and the project was shelved. The idea was r… Mehr…

Before Elizabeth David died in 1992 she and her editor, Jill Norman, had begun work on a volume of The Best of but then her health deteriorated and the project was shelved. The idea was revived in 1996 when chefs and writers and Elizabeths many friends, were invited to select their favourite articles and recipes. Some sent notes explaining their choice, others provided an anecdote or a recollection about her, others sent lists of recipes they had been using for years. This book is the fruit of that harvest of recommendations and the names of the contributors, who number among them some of our finest food writers such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy and Anne Willan, appear after the pieces they had chosen along with their notes. The extracts and recipes which make up South Wind Through the Kitchen are drawn from all Elizabeth Davids books, namely A Book of Mediterranean Food, French Country Cooking, Italian Food, Sumer Cooking, French Provincial Cooking, Spices, Salt and Aromatics in the English Kitchen, English Bread and Yeast Cookery, An Omelette and a Glass of Wine, and Harvest of the Cold Months. There are over 200 recipes in the book organised around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from. Books Elizabeth David|Hardback|Grub Street Publishing|29/10/2010, Grub Street Publishing<

ISBN: 9781906502904

Before Elizabeth David died in 1992 she and her editor, Jill Norman, had begun work on a volume of "The Best of" but then her health deteriorated and the project was shelved. The idea was… Mehr…

Before Elizabeth David died in 1992 she and her editor, Jill Norman, had begun work on a volume of "The Best of" but then her health deteriorated and the project was shelved. The idea was revived in 1996 when chefs and writers and Elizabeth''s many friends, were invited to select their favourite articles and recipes. Some sent notes explaining their choice, others provided an anecdote or a recollection about her, others sent lists of recipes they had been using for years. This book is the fruit of that harvest of recommendations and the names of the contributors, who number among them some of our finest food writers such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy and Anne Willan, appear after the pieces they had chosen along with their notes. The extracts and recipes which make up "South Wind Through the Kitchen" are drawn from all Elizabeth David''s books, namely "A Book of Mediterranean Food", "French Country Cooking", "Italian Food", "Sumer Cooking", "French Provincial Cooking", "Spices, Salt and Aromatics in the English Kitchen", "English Bread and Yeast Cookery", "An Omelette and a Glass of Wine", and "Harvest of the Cold Months". There are over 200 recipes in the book organised around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from. Books > Cookbooks > Cuisines > Mediterranean List_Books<

ISBN: 9781906502904

hardback