{"product_id":"elizabeth-davids-christmas-9781567925586","title":"Elizabeth David's Christmas","description":"\u003cp\u003e\u003cb\u003e\"A glorious way to celebrate Christmas.\"--\u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThroughout her distinguished career, Elizabeth David wrote and collected many articles about Christmas food. She put together a file of these articles, recipes, and notes, and even wrote an introduction, intending to publish them as a book. It never appeared, and after her death in 1992, her literary executor Jill Norman found the box with all this material. She put the pieces together as Elizabeth intended, and we now have her \"Christmas\" edited for the American reader, ready to guide us through this daunting festive season with good food and high spirits--and our humor intact. \u003cp\u003e\u003c\/p\u003eBeautifully written, this edition contains around 150 recipes together with other writings that over the years Ms. David found interesting and helpful. Feeding friends and family for Christmas can be stressful, and this book is intended to help busy cooks plan ahead and enjoy Christmas as much as their guests. The classics are all here: turkey (of course), but also goose; stuffings; sauces; mince pies; and Christmas puddings. For the armchair cook, the text also provides information as well as diversion: here are the actual traditions of Christmases past, as well as descriptions of the yuletide in other countries. In other words, a feast for mind, chef, and table.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eDavid, Elizabeth:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003e\u003cb\u003eElizabeth David\u003c\/b\u003e was a British cookery writer who, dismayed by the bad food, wrote a series of articles about Mediterranean food that caught the public imagination and, in 1950, \u003cb\u003e\u003ci\u003eA Book of Mediterranean Food\u003c\/i\u003e\u003c\/b\u003e. She boldly called for ingredients such as aubergines, basil, figs, garlic, olive oil and saffron, which at the time were scarcely available even in London. Within a few years, however, paella, moussaka, ratatouille, hummus and gazpacho became familiar dishes across Britain, both in restaurants and in home cooking. Books on French and Italian cuisine followed, and within ten years David was a major influence on British cooking. She was deeply hostile to second-rate cooking and to bogus substitutes for classic dishes and ingredients.\u003c\/p\u003e\u003cb\u003e\u003ci\u003eNorman, Jill:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003e\u003cb\u003eJill Norman\u003c\/b\u003e was editor of the Penguin Cookery Library and the author of several cookbooks, including \u003cb\u003e\u003ci\u003eThe Complete Book of Spices\u003c\/i\u003e\u003c\/b\u003e and \u003cb\u003e\u003ci\u003eThe Cook's Book\u003c\/i\u003e\u003c\/b\u003e.\u003c\/p\u003e","brand":"David R. Godine Publisher","offers":[{"title":"Default Title","offer_id":50492901392658,"sku":"9781567925586","price":12.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_d3ac4d47-ec88-47fc-9165-a41ba049f880.jpg?v=1730613836","url":"https:\/\/surprise-castle.myshopify.com\/products\/elizabeth-davids-christmas-9781567925586","provider":"Surprise Castle","version":"1.0","type":"link"}