An Omelette and a Glass of Wine

Contains delightful explorations of food and cooking, among which are the collection s namesake essay and many other gems with black and white photographs and illustrations.
An Omelette and a Glass of Wine Contains delightful explorations of food and cooking among which are the collection s namesake essay and many other gems with black and white photographs and illustrations

  • Title: An Omelette and a Glass of Wine
  • Author: Elizabeth David John Thorne
  • ISBN: 9781558215719
  • Page: 371
  • Format: Paperback
  • 1 thought on “An Omelette and a Glass of Wine”

    1. I hate to say it, but sometimes my like/dislike of book is based on the typeset and formatting of the text. This book's font, spacing, et al. reminded me too much of college texts to be anything of literary meat, and so I started reading with an unfair bias. However, I tried to literally read through the lines, but this book felt "British": formal, structured, within its boundaries. I felt that Elizabeth David was an extreme Francophile who looked down her nose at her own countrymen. Granted, I [...]

    2. I've been reading this book for quite some time, mostly while eating lol. I really like to read about food, and the author definitely has a way with words, but sometimes her elitism got on my nerves. Especially when she talks about servants as being nothing more than machines Also, I understand the times were different, but there was so much talk about eating mounds of steaming meat - I don't know how to say it, I eat meat myself from time to time, even though I feel bad afterwards - but in this [...]

    3. This is a collection of various magazine articles and newspaper columns - with a particular focus on the Spectator and Sunday Times in the 50's. I enjoy David's writing and in particular, her determination to move England away from the curse of the over-accessorized cooking that dominated during the 20th C. Of course, her passion is for French cooking and it is the pieces here that focus on her experiences and influences in France that stand out. Though I imagine it must have been somewhat tires [...]

    4. I was dicing the garlic, getting ready slip it in the pan with some fragrant olive oil. The shrimp awaited in a bowl to the left, and the herbs from the garden were already minced and ready in a small glass bowl. There was a call from the back door from my sweetheart, who had just arrived home."I think you got a book in the mail", he said giving me a kiss hello.And, low and behold, he was right! Just handling the book got my taste buds going!I do so like books about food, especially those that g [...]

    5. I'm in the middle of this collection of articles and essays by Elizabeth David, published mostly in the 50s-70s in the British press (The Spectator, The Guardian, British Vogue). She reminds me of a less excitable version of MFK Fisher, the California-based food writer who wrote about her culinary travels through Europe during the 30s-50s. David's writing is elegant and opinionated--admonishing the British public for its reliance on tinned, ready-made food instead of the lovingly made, if not si [...]

    6. I wanted to like the book as much as the title but, sadly, I didn't. Three hundred and fifty pages of mostly short 3-5 page articles, not essays, feels a bit like taking constant little gasps and never getting a deep breath. I'm sure it was wonderful for it's time and has good historic value.

    7. A great book to read bits of before bed: an article about apples here, a memoir of a French picnic there, all great fun and often very witty (but don't read it on an empty stomach!)

    8. Notes for me: A combination memoir cookbook which seems to be the case for most of David's worth. Her recipes can be vague to the modern cook who is looking for a certain exactitude in the initial cooking of a recipe. Her own personal passions for food come forth on a regular basis: potted meats (to excess of the American cook,) and rather than a choice of desserts she returns again and again to fresh fruit (berries) and every variation of fools, jams, curds, syllabubs, triffles and oddly names [...]

    9. it's always lovely to read someone writing about a thing they're genuinely passionate about, and elizabeth david sure loved her food! some of it hasn't aged well (interested in the perfect way to serve *hnngh* headcheese?) and it's all rather too focused on french food, a cuisine i am almost totally indifferent about, for my taste. however, there were enough interesting/charming vignettes, food history and tips and tricks to make it worth while.

    10. Clearly for anyone who has any memory of what English (or for that matter Australian) cooking used to be like, loves ironic writing, and/or cooking. Great turn of phrase

    11. Elizabeth David was the finest writer on food that the UK ever produced. Her work was an inspiration to the current generation of food writers, yet none of them has matched her intensity and devotion to her craft. I tried briefly to summarise that here: thewordmachine/elizabeth-d It would be good if the 100th anniversary of her birth could be celebrated by a new high quality edition of her works. Anyway, this particular volume is a great introduction to her writing, with pithy essays and excelle [...]

    12. I have a food-centric book club going with a group of Seattle food friends, and we wanted to read one of the classic food writers of the 20th century. We chose Elizabeth David. She's an excellent writer, but this one didn't speak to me as I expected. I suspect it suffers from something we've talked about in my Favorite Book Club -- she's such an icon (and mimicked by latter writers) that her works almost seemed derivative. She was likely the original voice, so I feel a tad guilty finding her ess [...]

    13. I abandoned this book, with only about a quarter of it left. It's a collection of essays Elizabeth David wrote for various food and fashion magazines from post-WW2 until the 70s or 80s. David writes in a really quirky but dated, quintessentially British fashion. It's enjoyable, but was a bit exhausting for me. Some of the essays are really fun, and they make you want to cook a big meal for friends. Her rallying cry against the bastardization of hollandaise is really amusing because, for me, it's [...]

    14. Really beautiful writing, but the pace was just too slow. It's more a collection of essays and articles, so thematically it wasn't really tied together. I also find her to be a little wordy, but that may just be that styles have changed over time and I'm used to more conciseness. At any rate, it's a lovely book to peruse over time - I found it difficult to focus on this as my only book. It was more the kind of thing you'd like to dip into over time.She seems to have had a very interesting life; [...]

    15. I'm an admirer of Elizabeth David's cook books. I have most of them and have been using them steadily since the '70s. But this book didn't work for me. It seems to me that when you write about sensory/sensual experiences you can either try to categorize them, "tastes of cherries and old leather" or you can try to evoke it. The first produces a technical book which this is not and this book didn't succeed in evocation for me. I highly recommend her cook books, but for writing about the experience [...]

    16. Reading this book again- I love Elizabeth David! Very posh but she does speak the truth. Every time I think about eating a junky dinner because I can't be bothered cooking, I think about her simple and refined meal suggestions (salad of hard boiled eggs, anchovies, black olives, washed down with a cold glass of white) and feel ashamed.

    17. The evocative and luscious descriptions of her French food excursions are charming; her name-checking essays less so. I think the latter essays rely on the celebrities and culture of a certain Britain that I'm not familiar enough with to enjoy. But who cares about that when you can read all the happy gastronomic discoveries that Ms. David trips upon when travelling The Continent?

    18. p.52 Omelette Molierep.178 Tomates a la cremep.199 English Lemon Curd p.200 Short Crust for Lemon Curd Piep.201 To Preserve Lemons in Clovesp.235 My Own Version of Everlasting Syllabub

    19. Is it possible to be nostalgic for the Twentieth Century? Elizabeth David is one of Nigella Lawson's major influences. Ms. David was witty and EXPERT. She really knew her stuff and she clearly enjoyed sharing her experiences. Her writing and experiences are so elegant. Sigh.

    20. One of the all-time classic food writers and a spiritual mentor to Alice Waters. Omnivore Books, in Noe Valley, has a marvelous collection of David books that are either out-of-print or U.K. editions. Unfortunately, she's not that easy to find in the U.S. (at least, last time I looked)

    21. This writer changed the way post war English middle classes ate. Elizabeth David is my very favourite food writer. Beautifully observed seductive prose. If you have never read any Elizabeth David start here.

    22. Fun and colorful essays on food and wine, from the vantage point of her life in France and England. Includes some great culinary history, tradition, and recipes, but a few of the market descriptions went on too long.

    23. I have the ebook--apparently, they used the same ISBN.I love the fact that, in 1964, she thought Canadian Black Diamond Cheddar was the best (without question!) generally available to the British public.

    24. Elizabeth David doesn't pull her punches! Interesting for social history of cooking and food in the 1960s.

    25. I don't understand why Elizabeth David is as herald as she is. The prose doesn't sing, the imagery feels dull.

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