Elizabeth David's Christmas
Quite simply, the best food writer of her time. --The Times Literary SupplementIf we were to bushwack our way back to the true source of modern American food culture, we would find that it is not Julia Child, but Elizabeth David. (Her) recipes are all charm. --The New YorkerLike all of David's books, this one is even better for daydreaming. The author seems to have viewed it that way herself. As much as she loved thinking about food and sharing it with friends and family, her own idea of a fine holiday to was to stay in bed, making herself lunch on a tray. Smoked salmon, home-made bread, butter, lovely cold white Alsace wine. A glorious way to celebrate Christmas. --The New York Times