Elizabeth David lived in France, Italy, Greece, Egypt and India, learning the local dishes and cooking them in her own kitchens. Her first book, Mediterranean Food was published in 1950 to great success and was followed by French Country Cooking (1951), Italian Food (1954), Summer Cooking (1955), French Provincial Cooking (1960) and English Bread and Yeast Cookery, winner of the 1977 Glenfiddich Writer of the Year Award. An Omelette and a Glass of Wine, a selection of her journalistic work, was published in 1984. David was made Chevalier de l’Ordre du Merite Agricole in 1977, and awarded the OBE in 1976 and the CBE in 1986. In 1982 she was elected Fellow of the Royal Society of Literature.
PRAISE FOR ELIZABETH DAVID
"If we were to bushwhack our way back to the true source of
American food culture we would find that it is not Julia Child but
Elizabeth David. [Her] recipes are all charm; they evoke an easy,
sensual, exotic Mediterranean life."
—The New Yorker
"She is, to me, probably the greatest food writer we have."
—James Beard
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