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Brand: Brand: Lyons Press
Feature: Used Book in Good Condition
Item Dimensions: Array
Label: Lyons Press
Manufacturer: Lyons Press
Number Of Items: 1
Number Of Pages: 320
Publication Date: 1997-03-01
Publisher: Lyons Press
Studio: Lyons Press
• Used Book in Good Condition
Contains delightful explorations of food and cooking, among which are the collection's namesake essay and many other gems; with black-and-white photographs and illustrations.
An Omelette and a Glass of Wine, by Elizabeth David, is one of the first books that the Lyons Press (formerly Lyons and Burford) published as part of the Cook's Classic Library series. It offers 62 articles written by David between 1955 and 1984 for a variety of publications. Many of these pieces, such as "I'll Be with You in the Squeezing of a Lemon," from 1969--about cooking with lemons--barely show their age. But even if they did, you wouldn't care, because of the rich store of information that David shares and the literary grace with which she imparts it.
"Foods of Legend" is a choice example. This essay is astonishingly timely in its discourse on a chef feeling compelled to elevate a humble country dish into haute cuisine. David bases her story on Master Chef August Escoffier's recomposition, over a century ago, of a Provençal favorite: potatoes baked with artichokes onto Carré d'Agneau Mistral, which involved adding truffles and rack of lamb.
Some articles include recipes, but for the most part this is a volume nicely sized to curl up with or to take on a trip.
• French Provincial Cooking (Penguin Classics)
• Italian Food (Penguin Classics)
• At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom
• Elizabeth David Classics: Mediterranean Food, French Country Cooking, Summer Cooking
• A Book of Mediterranean Food (New York Review Books Classics)
• Summer Cooking (New York Review Books Classics)
• My Pantry: Homemade Ingredients That Make Simple Meals Your Own
• Writing at the Kitchen Table: The Authorized Biography of Elizabeth David
• Coming to My Senses: The Making of a Counterculture Cook
• French Provincial Cooking