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Elizabeth David on Vegetables by Elizabeth David
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Elizabeth David on Vegetables

By Elizabeth David

By Elizabeth David

Best Seller

Category: Cooking Methods

Hardcover $35.00

Oct 31, 2013 | ISBN 9780670016686

Elizabeth David on Vegetables by Elizabeth David
Hardcover $35.00
Oct 31, 2013 | ISBN 9780670016686

Buy from Other Retailers:

Hardcover
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  • Hardcover $35.00

    Oct 31, 2013 | ISBN 9780670016686

    Buy from Other Retailers:

Buy the Hardcover:

About Elizabeth David on Vegetables

The first collection of vegetarian recipes from culinary legend Elizabeth David

Elizabeth David revolutionized British cooking, her recipes bringing the color and vibrancy of Mediterranean dishes to kitchens everywhere. This beautiful new cookbook marks the first time David’s beloved vegetable recipes have been collected in one volume and celebrates her lifetime’s cooking by featuring a range of delicious, timeless dishes filled with irresistible flavors and scents.

These mouthwatering recipes are accompanied by color photography. Threaded throughout are some of David’s short essays—richly evocative pieces full of history and anecdote as well as practical culinary advice.

Published to celebrate the centenary of David’s birth, Elizabeth David on Vegetables is a must-have for anyone wishing to give vegetables a starring role in the kitchen.

Also by Elizabeth David

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Italian Food
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About Elizabeth David

Elizabeth David (1913–1992) published eight books during her lifetime, from the evocative Book of Mediterranean Food in ration-bound 1950 to the masterly English Bread and Yeast Cookery in 1977. Her books are acclaimed not only for their recipes but also… More about Elizabeth David

Product Details

Category: Cooking Methods

Hardcover | $35.00
Published by Avery
Oct 31, 2013 | 192 Pages | ISBN 9780670016686
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Praise

PRAISE FOR ELIZABETH DAVID

“If we were to bushwhack our way back to the true source of American food culture we would find that it is not Julia Child but Elizabeth David. [Her] recipes are all charm; they evoke an easy, sensual, exotic Mediterranean life.”
—The New Yorker

“She is, to me, probably the greatest food writer we have.”
—James Beard

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