At Elizabeth David's table
Subtitle: classic recipes and timeless kitchen wisdom
By: Elizabeth David ; compiled and with an introduction by Jill Norman ; preface by Ruth Reichl ; photography by David Loftus ; illustrations by Jon Gray
Contributors: Norman, Jill; Reichl, Ruth
Edition: 1st U.S. ed.
Publisher: Ecco
Published: 2010
Place of publication: New York
Language: eng
Number of pages: 383
ISBN-13: 9780062049728
Subjects: Cooking; International cooking; European Cooking
Description: Collects recipes and advice from the renowned food writer featuring, English, French, and Italian dishes--
Notes: Includes index.
Table of contents: title: Chapters: Fast and fresh; title: Starters and light dishes; title: Fresh herbs; title: Soups; title: Confort Anglaise, French fare; title: Eggs; title: Pasta asciutta; title: Pasta; title: The markets of France : Cavaillon; title: Vegetables; title: My dream kitchen; title: Rice; title: Italian fish markets; title: Fish, shellfish and crustacea; title: Dishes for collectors; title: Meat; title: Wine in the kitchen; title: Poultry and game birds; title: Para Navidad; title: Sauces; title: Banketting stuffe; title: Sweet dishes and cakes; title: The baking of an English loaf; title: Bread and yeast baking; title: The Italian pizza and the French pissaladière.