"The Elizabeth David recipe that I love and remember the most is the delicious from her Italian Food book. It's just so different from all the traditional Bolognese sauces we're used to, but I actually think it's loads better. Using chicken livers to give a lovely earthy base to the sauce is genius, and I seem to remember she also did a variation with veal, which surprised me, but really works. There's butter in there instead of olive oil, which would mortify a few Italian nonnas, and also ham, but it's a fascinating way of recreating a classic sauce. All through my career, I've been inspired by female cooks – , of course; , , – and Elizabeth David is up there with the best."
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Essayists from EnglandNon-fiction authors from EnglandWomen authors from EnglandWomen born in the 1910s
Original Language: English
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, as quoted by Caroline Boucher in:
https://en.wikiquote.org/wiki/Elizabeth_David
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Elizabeth David
(née Elizabeth Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer of articles in newspapers and magazines, as well as several books. She wrote about and traditional . She is known for her influence on British cookery from the 1950s onward.
4 quotes on TrueQuotesView all quotes by Elizabeth David →
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