Elizabeth David was a cookery writer who apparently revolutionised British cooking after the Second World War by writing about Mediterranean food. So she's sort of the grand-daddy of them all, seminal influence, blah blah blah. Unfortunately, I really didn't get on with this collection of article...
Christmas in FranceDinner on Christmas Eve in a French farmhouse of the pre-1914 era was a succession of homely country dishes for which almost every ingredient would have been produced on the farm itself. A characteristic menu, sustaining and solid, reads as follows:Poule au riz à la fermièreJam...
Either they over-complicate the composition of the dish, or they attach only minor importance to it, reserving their talents for the meal itself, and so it frequently happens that the soup does not correspond in quality to the rest of the dishes; nevertheless, the quality of the soup should foret...