Kitchens and their cooks; Elizabeth David's "dream" kitchen; how publishers like to have their cake and eat it; Scoff Gaffe. Socks and soups - the Oxo story, taking stock, the making of broths and stocks, recipes; yoghurt; salads and first courses - summer greenery, leaf salads, crudit?s, recipes; vegetables - garlic presses are utterly useless, tians, le rouge et le noir, Erbaggi Mantovani - vegetables of Mantua, home cooking, the great English aphrodisiac, recipes; herbs and spices - the besprinkling of a rosemary branch, herbs, fresh and dried? green pepper berries, is there a nutmeg in the house? recipes, relishes of the Renaissance, Italian fruit mustards, a true gentlewoman's delight; eggs - quiche Lorraine, hand-made mayonnaise, poached eggs, recipes; one William Verral; pasta and rice - edible maccheroni, do not despair over rice, how versatile is risotto? recipes; letter to George Elliot; Mistress Margaret Dods; fish -kedgeree, recipes; tow cooks, letter to Jack Andre and John Flint; meat - Christmas in France, untraditional Christmas food, recipes; John Nott; poultry and game -what to do with a bird? recipes; Alexis Soyer.
Elizabeth David was acknowledged as the best and most scholarly food writer of her time, and even today is considered by most to be without peer. She died in 1992.
'The Blessed Elizabeth David holds a unique position in the recent history of British gastronomy. Her real skill is in her narrative and this compilation provides many examples of what she is best recognized for.' Alastair Little in the Evening Standard