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Elizabeth David is probably the greatest food writer we have, writes James Beard. She is a purist and perfectionist, intolerant of mediocrity and totally honest, yet not above breaking with tradition to get at what she feels is the essential nature of a dish. Davis opens such vistas of untried delights-----think of flavouring mushrooms with mint, or of pickling plums. After immense research, historical documentation, and on the spot verification, Davis book first appeared in 1960. Here is the new edition of a book that appeared nearly forty years ago. It was considered a classic then, and so it still remains.
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