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(1913-92) An English food writer, who almost single-handedly opened the eyes of the British to French and Mediterranean food, during the 1950's and 60's.
Her writing style was relaxed and light-hearted, so interesting to those even moderately interested in food. Her first book, 'A Book of Mediterranean Food' (1950) was a revelation; and followed by 'French Country Cooking' (1951), 'Italian Food' (1954) and 'Summer Cooking' (1955). Her 1960 offering 'French Provincial Cooking' is considered by many to be her finest work - many well-known restaurants have based their entire menu on it. 'English Bread and Yeast Cookery' (1977) was also a piece of scholarly writing.
Later books were good, but more narrowly focused - 'Spices, Salt and Aromatics in the English Kitchen' (1970), 'An Omelette and a Glass of Wine' (1984) and the posthumously-published 'Harvest of the Cold Months' (1994).
As well as writing Mrs. David opened a beautiful kitchen shop in Pimlico - offering, among other things, traditional French earthenware daubes, bowls and terrines - the likes of which hadn't been seen in this country before.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Classes take place in the beautiful Charente region of France & can be combined with a holiday, they are suitable for beginners upwards. Especially for those hoping to open their own restaurant. Small classes.