South Wind Through the Kitchen: The Best of Elizabeth David
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. 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’, ‘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.
