Wine and food writer
Her manner is invariably peremptory, her recipes occasionally impossible – David, more than almost any other cookery book writer, assumes you can cook. (She also assumes common sense, which is flattering but not always helpful.) And yet – persist, and the food is great, with a whiff of the lazy south of another era, where the bottle of Macon, Beaujolais or Châteauneuf du Pape upended easefully into the Coq au Vin would have been better than most of us can now afford to drink, and the time spent around the table for a single meal would have sufficed to write another book. Even if you don’t want to cook her food, David’s digressions are worth reading – I will remember Senator Couteaux taking a week to catch his hare for Lièvre à la Royale, then substituting the recipe for his usual political column, when all the recipes are forgotten.
Chef and author
David is a wonderful writer whose romantic vision of sun-kissed Mediterranean food and casual, literary writing style I continue to admire. One of the very first cookbooks I ever read, since my mom purchased a copy when it was first published in 1950.
Novelist, cook and food blogger
Simple recipes, beautifully written. I love the way David, almost single-handedly, restored our love of cooking, eating and food-fantasising, after years of War and food rationing. Her shimmering prose reminded us that good food was a cause for joy.
Writer and Blogger of Savour It All
If Jane Austen wrote Sense and Sensibility as a cookbook this is how it would have turned out. Elizabeth David's ability to be concise and straightforward in her instruction is unparalleled.
Chef and author
Another beautifully written classic, this book changed British cooking. It is hard to imagine how different our food culture was when it was written.
With stories and recipes busting with Mediterranean flavours, this book is especially wonderful to read and cook from during the summer months.
Broadcaster and Writer
Any of her books would make my list. This gets there by virtue of the incredibly simple recipes for Fasoulia and Stifado.
Author and columnist
I love all her books but this, the first book she wrote is my most treasured.
Cookbook author and TV chef (formerly "The Galloping Gourmet")
A broader area and ongoing interest in fresh and local regional recipes.
Grocer, baker and founder of Green & Black's
Food writer and journalist
Medieval food historian
Founder of Leiths Group, food writer and author
Writer, former editor-in-chief of Gourmet Magazine
Author, Hungry for Paris
Food Writer & Consultant
Designer and art director
Author and food historian
Head Chef, The Eagle Farringdon
Artist, graphic designer and author