An omelette and a glass of wine by Elizabeth David
This collection of essays originally published in British newspapers and magazines allows easy entry into the writing of one of the greatest food writers of all time. Her books are glorious but dense; but here she touches deftly and lightly on all manner of culinary topics, from what makes a true sardine to the pleasures of cooking French food in your own little holiday kitchen in France. There are recipes throughout, but read this book for its witty, evocative, clear-eyed prose.
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