South Wind Through the Kitchen: The Best of - 3 Angebote vergleichen

Lieferung aus: Vereinigte Staaten von Amerika, Lagernd.
cooking,cooking,culinary arts and techniques,essays,european,mediterranean,regional and international,holiday cooking, The American food writer M.F.K. Fisher struggled in her time and writing to establish a way of talking about food. The British food writer Elizabeth David, who overlapped Fisher at about the time World War II was winding down, struggled to bring an accurate sense of the foods of the Mediterranean to the table. Both ladies had their cranky sides. There are moments reading David when it feels as though she has just cracked the back of your knuckles with the handle of a wooden spoon. There are times, too, when she pulls you up close to the stove and fans the aroma of delicious food up toward your face, and enjoys the way your nostrils quiver. In both cases David is there to wake you up. South Wind Through the Kitchen is a collection of the best of Elizabeth David's writings, selected by food writers and food professionals who dearly loved the woman and who were deeply affected by her brilliance. There's nothing quite like a David prose passage that sets place and time, personality and ingredients, and then as almost an afterthought delivers her notes on how a dish is assembled, like this one from Mediterranean Food: Displayed in enormous round shallow pans, these tomatoes (stuffed tomatoes & agravel la Grecque), together with pimentos and small marrows cooked in the same way, are a feature of every Athenian taverna, where one goes into the kitchen and chooses one's meal from the pans arrayed on the stove.... Peering into every stewpan, trying A.

Lieferung aus: Vereinigte Staaten von Amerika, Lagernd, zzgl. Versandkosten.
Like M.F.K. Fisher and Julia Child, Elizabeth David changed the way we think about and prepare food. David's nine books, written with impeccable wit and considerable brilliance, helped educate the taste (and taste buds) of the postwar generation. Insisting on authentic recipes and fresh ingredients, she showed that food need not be complicated to be good.A Book of Mediterranean Food, published in 1950, introduced the ingredients of a sunnier world (olive oil, garlic, eggplant, basil), celebrating their smell and taste and above all high-righting the concept that food reflects a way of life and should be a source of joy. Subsequent books on French and Italian cooking and a stream of provocative articles followed. Later, David's monumental English Bread and Yeast Cookery became the champion of the Real Bread movement. Her last book, Harvest of the Cold Months, is a fascinating historical account of food preservation, eating habits, and the astonishing worldwide food trade in snow and ice.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 correction will enable some of us to discover and others to remember what made David one of our most influential and best-loved food writers.

Lieferung aus: Vereinigte Staaten von Amerika, Lagernd.
South-Wind-Through-the-Kitchen~~Elizabeth-David, South Wind Through the Kitchen: The Best of Elizabeth David, Hardcover.