A classic collection of articles, book reviews, and travel essays from “the best food writer of her time” (Jane Grigson, The Times Literary Supplement). An

French Country Cooking - first published in 1951 - is filled with Elizabeth David's authentic recipes drawn from across the regions of France. 'Her books are st

NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signatu

Legendary cook and writer Elizabeth David changed the way Britain ate, introducing a postwar nation to the sun-drenched delights of the Mediterranean, and bring

An exquisite, beautifully produced little book, illustrated throughout with charming line drawings and the perfect gift for lovers of all ages.