'Fantastic. The benchmark for great food writing' Anthony Bourdain'The primary requisite for writing well about food is a good appetite'Between Meals is the gourmand and journalist …
THE SUNDAY TIMES BESTSELLERA Guardian book of the yearA Times book of the yearA Daily Mail book of the yearFrom award-winning actor and food obsessive Stanley Tucci comes an …
'Brilliant reading, enthralling and exciting, as well as great cookery. The ultimate book in every way' Gary Rhodes, The Times French Provincial Cooking - first published in 1960 …
In Italian Food, Elizabeth David was the first to help us understand the real country cooking of Italy.Italian Food was an inspiration to British cooks when it was first published …
'Fantastic. The benchmark for great food writing' Anthony Bourdain'The primary requisite for writing well about food is a good appetite'Between Meals is the gourmand and journalist …
'This isn't just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it's a book that is a statement, not of culinary intent, but of …
In Italian Food, Elizabeth David was the first to help us understand the real country cooking of Italy.Italian Food was an inspiration to British cooks when it was first published …
French Provincial Cooking is Elizabeth David's classic work on French regional cuisine. Providing simple recipes like omelettes, soufflés, soups and salads, it also offers more …
Discover the enticing and mouth-watering flavours of Mediterranean cooking with Elizabeth David's classic cookbook'Britain's most inspirational food writer' …
French Country Cooking - first published in 1951 - is filled with Elizabeth David's authentic recipes drawn from across the regions of France.'Her books are stunningly well written …
