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An Omelette and a Glass of Wine, by Elizabeth David, is one of the first books that the Lyons Press (formerly Lyons and Burford) published as part of the Cook's Classic Library series. It offers 62 articles written by David between 1955 and 1984 for a variety of publications. Many of these pieces, such as "I'll Be with You in the Squeezing of a Lemon," from 1969--about cooking with lemons--barely show their age. But even if they did, you wouldn't care, because of the rich store of information that David shares and the literary grace with which she imparts it.
"Foods of Legend" is a choice example. This essay is astonishingly timely in its discourse on a chef feeling compelled to elevate a humble country dish into haute cuisine. David bases her story on Master Chef August Escoffier's recomposition, over a century ago, of a Provençal favorite: potatoes baked with artichokes onto Carré d'Agneau Mistral, which involved adding truffles and rack of lamb.
Some articles include recipes, but for the most part this is a volume nicely sized to curl up with or to take on a trip.
This is a work to be enjoyed on multiple levels and different occasions, as I am sure that I will do. Read morePublished on April 26, 2011 by John the Reader
My mother introduced me to the wonders of Elizabeth David 50 years ago! In her English country kitchen, with all the rigors of post-war shortages, she would pore over Elizabeth... Read morePublished on September 27, 2007 by Gillian Turner De Perez
Elizabeth David's "An Omelette and a Glass of Wine" is an entertaining read for foodies, although, containing some essays she wrote during the 1950s, it has a slightly dated... Read morePublished on January 21, 2003 by Karen Sampson Hudson
I'm a total foodie and it's painful getting through this book. Instead of simply enjoying the pleasures of food and all the differences, Elizabeth David is defensive at every... Read morePublished on May 31, 1999