Elizabeth David — food writer extraordinaire

Anne here, still thinking about food in books. Liz+in+kitchen
There's a very funny scene in a P.G.Wodehouse story, Something New, where the young hero, Ashe, has been hired supposedly as valet, by Mr Peters, an overweight, dyspeptic, cigar-smoking, insomniac millionaire. For his health Mr Peters has been placed on a diet of "seeds and grasses" by his fashionable doctor. In order to help his employer get to sleep, Ashe reads to him from Peters' favorite bedtime reading book . . .

Ashe said, "Lie back and make yourself comfortable and I'll read you to sleep first."
"You're a good boy," said Mr Peters drowsily.
"Are you ready? 'Pork Tenderloin Larded. Half pound fat pork—"
A faint smile curved Mr Peters' lips. His eyes were closed and he breathed softly.
Ashe went on in a low voice: "four large pork tenderloins, one cupful cracker crumbs, one cupful boiling water, two tablespoons butter, one teaspoon salt, half teaspoon pepper, one teaspoon poultry seasoning."
A little sigh came from the bed.

The scene made me chuckle, but it also made me think that if I were to be read to from a recipe book, my absolute first choice would be the books of Elizabeth David — not just for the recipes, but for the beautiful prose, the evocative images, the absorbing discussions of various methods of cooking, and the delightful food-related anecdotes she includes in her books.

“To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean.” ― from An Omelette and a Glass of Wine

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