Elizabeth David: ‘all that is good in British cookery’ | Jeremy Lee

Elizabeth David’s writing was the cornerstone of many a kitchen: it inspired and sustained Jeremy Lee’s family and was one of the first to celebrate seasonal, local produce

The most incredibly sophisticated compendium of all that is good in British cooking is Spices, Salt and Aromatics in the English Kitchen, Volume One, by Elizabeth David. What we would give for volumes two and three!

I inherited my copy from my mum, who got it when it came out in 1970. I would have been six or seven. It was always there, one of a great many books in a pile on the kitchen table. It’s a first-edition paperback and a testament to Mum that it’s in beautiful condition.

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from Food & drink | The Guardian https://ift.tt/2BaPJNk
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