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I have quite a few of the books you listed, but was surprised not to see a mention of Elizabeth David. She changed the course of cooking in Britain after the 2nd world war with her books French Country cooking and later French Provincial Cooking. She was a huge influence on chefs and writers around the world. Her books are all still in p…
I have quite a few of the books you listed, but was surprised not to see a mention of Elizabeth David. She changed the course of cooking in Britain after the 2nd world war with her books French Country cooking and later French Provincial Cooking. She was a huge influence on chefs and writers around the world. Her books are all still in print, and are a joy to read, as much for her writing as the recipes themselves. My favourite recent book on provencal cooking, is called Sardine, written by Alex Jackson, who had a restaurant in London of the same name, until covid hit and he was forced to close its doors.
I mentioned her in the last part of the post ("...Elizabeth David, M.F.K. Fisher, Larousse, Escoffier, and Christophe Felder have covered France as well") The newsletter cuts off certain emails, such as Gmail, and for my longer posts there's sometimes a link to click to read the rest on the website
That's what must have happened. Will read again.