Before Elizabeth David died in 1992 she and her editor, Jill Norman, had
begun work on a volume of 'The Best of' but then her health deteriorated
and the project was shelved. The idea was revived in 1996 when chefs and
writers and Elizabeth's many friends, were invited to select their
favorite articles and recipes. Some sent notes explaining their choice,
others provided an anecdote or a recollection about her, others sent
lists of recipes they had been using for years. This book is the fruit
of that harvest of recommendations and the names of the contributors,
who number among them some of our finest food writers such as Simon
Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy and Anne
Willan, appear after the pieces they had chosen along with their notes.
The extracts and recipes which make up South Wind Through the Kitchen
are drawn from all Elizabeth David's books, namely A Book of
Mediterranean Food, French Country Cooking, Italian Food, Sumer Cooking,
French Provincial Cooking, Spices, Salt and Aromatics in the English
Kitchen, English Bread and Yeast Cookery, An Omelette and a Glass of
Wine, and Harvest of the Cold Months. There are over 200 recipes in the
book organized around courses and ingredients such as eggs and cheese,
fish and shellfish, meat, poultry and game, vegetables, pasta, pulses
and grains, sauces, sweet dishes and cakes, preserves, and bread, all
interspersed with extracts and articles making it a delightful
compendium to dip into as well as cook from.
