Omelette and a Glass of Wine

Description

An Omelette and a Glass of Wine, offers 62 articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including The Spectator, Gourmet magazine, Vogue, and The Sunday Times. This revered classic volume contains delightful explorations of food and cooking, among which are the collection''s namesake essay and other such gems as Syllabubs and Fruit Fools, Sweet Vegetables, Soft Wine, Pleasing Cheeses, and Whisky in the Kitchen. Her subjects range from the story of how her own cookery writing began to accounts of some restaurants in provincial France, of white t.;Cover; Half Title; Series; Title; Copyright; Dedication; Contents; Illustrations; Introduction; John Wesley''s Eye; Fast and Fresh; The True Emulsion; Lucky Dip; Summer Holidays; Big Bad Bramleys; Crackling; Your Perfected Hostess; Secrets; Ladies'' Halves; Letting Well Alon; An Omelette and a Glass of Wine; Chez Barattero; Dishes for Collectors; Eating out in Provincial France 1965-1977; Confort anglais, French fare; Roustidou; Golden Delicious; A la marinière; Fruits de mer; Waiting for Lunch; Para Navidad; Pizza; Sweet Vegetables, Soft Wines; Bruscandoli; Mafalda, Giovanna, Giulia. Cover Half Title Series Title Copyright Dedication Contents Illustrations Introduction John Wesley''s Eye Fast and Fresh The True Emulsion Lucky Dip Summer Holidays Big Bad Bramleys Crackling Your Perfected Hostess Secrets Ladies'' Halves Letting Well Alon An Omelette and a Glass of Wine Chez Barattero Dishes for Collectors Eating out in Provincial France 1965-1977 Confort anglais, French fare Roustidou Golden Delicious A la marinière Fruits de mer Waiting for Lunch Para Navidad Pizza Sweet Vegetables, Soft Wines Bruscandoli Mafalda, Giovanna, Giulia. Have It Your WaySouth Wind through the Kitchen The Englishman''s Food Home Baked Bread West Points If You Care to Eat Shark Moorish Recipes Fine Bouche How Bare is Your Cupboard? Chez Gee-Gee Franglais Exigez le véritable Cheddar français Having Crossed the Channel Pomiane, Master of the Unsacrosanct Table Talk Whisky in the Kitchen A Gourmet in Edwardian London I''ll Be with You in the Squeezing of a Lemon Pleasing Cheeses Sweet Aristo English Potted Meats and Fish Pastes Syllabubs and Fruit Fools Operation Mulberry Foods of Legend The Markets of France: Cavaillon. YvetotMontepellier Martigues Valence Oules of Sardines Trufflesville Regis The Magpie System Traditional Christmas Dishes Welsh Doubles Too Many Cooks Isabella Beeton and her Book Index.