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Recipes: At Elizabeth David's Table

Recipes: At Elizabeth David's Table

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Published by EccoBooks
A beautiful, lavishily illustrated new collection of the most inspiring, everday recipes from Elizabeth David—the culinary genius who revolutionized British cooking, introducing a dreary post-war nation to the sun-drenched tastes and delights of the Mediterranean.

Praise from Ruth Reichl:

"[Elizabeth David] was James Beard, Julia Child, and MFK Fisher rolled into one. There's never been anyone like Elizabeth David, and there undoubtedly never will be. She has so much more to tell us than merely how to cook. Her recipes are simple, sensuous and intuitive. They combine taste, texture and color. But reading between the lines you come to understand that what Elizabeth David is really saying is to savor every minute of your life."

- Ruth Reichl

Praise from Alice Waters


I first read Elizabeth David's books when I was a young student living in London in the late 1960s-and fell wholly in love. Everything about her felt real to me: Her honest recipes, enticing prose, and maybe most of all, her unflagging integrity. Countless times, I pored over favorite passages for Provençal lunches, and prepared as many of her dishes as I could in my tiny makeshift kitchen. I still have those books: Little paperbacks with taped-together spines, splattered with olive oil [the margins of their yellowed pages punctuated with my penciled exclamation points.] I wanted my restaurant to be exactly like the pictures on their covers. Forty 40 years later, I am still surprised every time I read an Elizabeth David sentence; she defines what it is to be a true food writer, and her words are timeless. This beautiful illustrated anthology reveals her bright spirit-she is the vision of life around the table, wineglass in hand. She defends the authentic and the seasonal, and champions simplicity and beauty in the kitchen.

- Alice Waters
A beautiful, lavishily illustrated new collection of the most inspiring, everday recipes from Elizabeth David—the culinary genius who revolutionized British cooking, introducing a dreary post-war nation to the sun-drenched tastes and delights of the Mediterranean.

Praise from Ruth Reichl:

"[Elizabeth David] was James Beard, Julia Child, and MFK Fisher rolled into one. There's never been anyone like Elizabeth David, and there undoubtedly never will be. She has so much more to tell us than merely how to cook. Her recipes are simple, sensuous and intuitive. They combine taste, texture and color. But reading between the lines you come to understand that what Elizabeth David is really saying is to savor every minute of your life."

- Ruth Reichl

Praise from Alice Waters


I first read Elizabeth David's books when I was a young student living in London in the late 1960s-and fell wholly in love. Everything about her felt real to me: Her honest recipes, enticing prose, and maybe most of all, her unflagging integrity. Countless times, I pored over favorite passages for Provençal lunches, and prepared as many of her dishes as I could in my tiny makeshift kitchen. I still have those books: Little paperbacks with taped-together spines, splattered with olive oil [the margins of their yellowed pages punctuated with my penciled exclamation points.] I wanted my restaurant to be exactly like the pictures on their covers. Forty 40 years later, I am still surprised every time I read an Elizabeth David sentence; she defines what it is to be a true food writer, and her words are timeless. This beautiful illustrated anthology reveals her bright spirit-she is the vision of life around the table, wineglass in hand. She defends the authentic and the seasonal, and champions simplicity and beauty in the kitchen.

- Alice Waters

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Published by: EccoBooks on Mar 11, 2011
Copyright:Attribution Non-commercial

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09/29/2013

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AT ELIZABETHDAVID’S TABLE
CLASSIC RECIPES
and 
TIMELESS KITCHEN WISDOM
Photography by David LoftusIllustrations by Jon Gray
Compiled and with an Introduction by Jill NormanPreface by Ruth Reichl
Elizabeth David
 
SOUPS 65
MUSSEL SOUP
zuppa di cozze
This is only one of the many ways of making a mussel soup. Other shellsh can be added,such as large prawns, allowing 2 or 3 for each person, but they should be bought uncooked,and the tails slit down the centre before adding them to the soup.
Olive oil, 1 onion, celery, garlic, fresh marjoram, thyme or basil, ground pepper, 1kg/2lb tomatoes, white wine, 3 litres/5 pints mussels, parsley,lemon peel, bread.
Cover the bottom of a large and fairly deep pan with olive oil. When it is warm put in theonion, sliced very thinly. As soon as it begins to brown add a tablespoon of chopped celery,3 cloves of garlic, sliced, some fresh marjoram, thyme or basil, and ground black pepper(no salt). When this has cooked a minute or two put in the skinned and sliced tomatoesand let them stew 3 or 4 minutes before adding a glass of white wine (about 125ml/4 oz).Let all bubble 2 minutes before covering the pan and turning down the ame.Cook until the tomatoes are almost reduced to pulp, then pour in a tumbler of hot water,enough to make the mixture about the consistency of a thick soup, and leave to simmer a few more minutes. The basis of the soup is now ready. (It can be prepared beforehand.)The nal operations must be carried out only immediately before serving. Heat the preparedsoup and add the carefully cleaned and bearded mussels. Let them cook fairly fast until all areopened, which will take 10–12 minutes. Before serving sprinkle some cut parsley and a scrap of grated lemon peel over the mussels; have ready 3 or 4 slices of toasted French bread for eachperson, and a large bowl on the table to receive the empty shells as the mussels are eaten.Enough for four people.

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