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South Wind Through the Kitchen: The Best of Elizabeth David
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South Wind Through the Kitchen: The Best of Elizabeth David

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4.15 of 5 stars 4.15  ·  rating details  ·  62 ratings  ·  3 reviews
Elizabeth David was one of the most influential and best-loved food writers of the 1950s, showing that food need not be complicated to be good. Many of the recipes and excerpts in this title were chosen by David's friends and by the chefs and writers she inspired, including Alice Waters and Barbara Kafka.
Paperback, 384 pages
Published May 1st 2006 by David R. Godine Publisher (first published November 6th 1997)
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Deb Hale
Sep 28, 2007 Deb Hale rated it 3 of 5 stars
Recommends it for: die-hard lovers of food writing
I'd also recommend the book to anyone wanting to get an overview of the great food writer. The book is a collection of her works. Her recipes are far from typical recipes in form and sometimes in content. I do not enjoy reading recipes for the most part. But I do enjoy reading some of her essays and comments on particular recipes or food items. David was clearly ahead of her time.

If you're a David fan, I should note that I have come over -- and bought -- a 1999 novel titled "Luch with Elizabeth
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Salvatore
One of the most interesting and badass cookbooks I've ever seen - or read. Reading Elizabeth David is hysterical and a treat. I don't know of any other stylist in the cooking world so terse and right. She's more inspirational than someone to follow to a T (since her recipes are more off the cuff but supremely well-researched).
Maria
I will refer to this time and time again. She inspires me!
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12090
Born Elizabeth Gwynne, she was of mixed English and Irish ancestry, and came from a rather grand background, growing up in the 17th-century Sussex manor house, Wootton Manor. Her parents were Rupert Gwynne, Conservative MP for Eastbourne, and the Hon. Stella Ridley, who came from a distinguished Northumberland family. They had three other daughters.

She studied Literature and History at the Sorbonn
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