Books by Elizabeth David
Interviews where books by Elizabeth David were recommended
Which is the one cookbook the cookery writer can’t do without? Who writes the best recipes? Who is the best writer? Who does he turn to for a breath of fresh air? Nigel Slater picks his all-time favourite cookbooks.
The London Times award-winning food columnist takes an irreverent look at the world of food writing, from restaurant critics to celebrity chefs
A culinary tour of Italian food, with co-founder of the acclaimed River Café restaurant Ruth Rogers. She tells us about the books that have inspired her, including the one she asks all her chefs to read!
Penguin paperbacks were a publishing revolution: lightweight, affordable editions that brought high-quality fiction and non-fiction to all. Clare Morpurgo, daughter of the Penguin Books founder Allen Lane, discusses the five Penguins that she loved most as a young reader—and why it’s down to her that her father never published The Hobbit.
The best cookbooks according to food editor of The Week. Raves especially about the Chez Panisse cookbooks. Says she’d like “it was my pleasure” carved on her gravestone
The Handmade Loaf: The Book That Started a Baking Revolution
by Dan Lepard
Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own
by Andrew Whitley
English Bread and Yeast Cookery
by Elizabeth David
by Nathan Myhrvold and Francisco J. Migoya
The Staffordshire Oatcake: A History
by Pamela Sambrook
All you need to make bread is flour, water and salt. It’s knowledge, skill and time that turns those basic ingredients into the delicious staple we call bread. Chris Young, coordinator of the UK’s Real Bread Campaign and editor of True Loaf magazine, recommends the best books for baking bread—and explains why ‘real bread’ is the only bread we should be eating.