Like M.F.K. Fisher and Julia Child, Elizabeth David changed the way we think about and prepare food. Before her death in 1992, she wrote nine books that, with impeccable wit and considerable brilliance, helped educate the postwar generation. Insisting on authentic recipes and fresh ingredients, she showed that food need not be complicated to be good.
Many of the recipes and excerpts here were chosen by David's friends and by the chefs and writers she inspired (including Alice Waters and Barbara Kafka). This collection will enable some of us to discover and others to remember what made David one of our most influential and best-loved food writers.