New York: HORIZON PRESS, 1952. First American Edition. Hardcover. First appearing in 1951, when rationing was still in force in Britain, David's book was an escapist read for the food starved public. This beautifully written cookbook - a classic, that should be read, sitting on a lawn chair while plotting..... More
New York: Viking, 1994. First American Edition. Hardcover. 413 pages. 24 x 16 cm. Published after David's passing in 1992 - David's final book, which was in the works for many years. A full history of ice and ices including sixteenth-century Italy and the splendor of the Medici banquets, snow..... More
Paris: Chez Le Clerc, 1768. First Edition. Hardcover. [2], i-viii, 1-242, [4] pages. 16.5 x 10 cm. Engraved frontispiece titled "L' Art de bien faire les glaces" and two engraved plates of utensils. Elizabeth David's oval bookplate at verso of front cover. Annotated in pen (not David). Laid in: Three..... More
London: Herbert Jenkins, 1957. Fifth Edition. Hardcover. 127 pages. 19 x 12 cm. Like MFK Fisher and Laurie Colwin, Etherlind Fearon designed this delightful book to be enjoyed not just for the recipes, but for the fun, witty, and engaging banter she brings to the kitchen. Laid in: Typed letter..... More
Soho: The Nonesuch Press, 1924. Hardcover. 94 pages. No. 113 of 850 copies thus. Elizabeth David's oval bookplate at verso of front cover. Laid in: One page of Elizabeth David's notes on various recipes including reminder to "see Anne Blencowe much earlier" version. Composed between 1756 and 1770, this journal..... More
London: ALLAN LANE, 1973. First Edition. Hardcover. 160 pages. 23 x 14 cm. Elizabeth David's oval bookplate at verso of front cover. Laid in: Handwritten notes in David's hand. These notes were not filled with praise but bewilderment. David lamentes the lack of bibliography and sloppy historical research. Another torn..... More
Jersey City Heights, NJ: The Franco-American Food Company, 1902. Sewn binding. Unpaginated [30 pp.] 24 x 17 cm. Elizabeth David's oval bookplate at verso of front cover. Along with his two sons, Alphonse Biardot, a French immigrant, founded Franco-American Company in 1886. The company featured foods from his native country..... More
London: The Adelphi, 1925. Hardcover. 60 pages. 20 x 15 cm. Limited edition 1 of 650 copies, #619. Elizabeth David's oval bookplate at verso of front cover. Annotated in pencil. Introduction by George Saintsbury. Recipes and remedies compiled from one manuscript, kept within the family for many generations. Recipes include..... More
London: WILLIAM HEINEMANN LTD, 1935. First Edition. Hardcover. 294 pages. 20 x 14 cm. Elizabeth David's oval bookplate at verso of front cover. Marcel Boulestin (1878-1943) was a pioneering French chef who played a significant role in popularizing French cuisine in the English-speaking world. His writings were characterized by an..... More
London: Routledge & Kegan Paul, 1981. Hardcover. 277 pages. 24 x 16 cm. Six pages of Elizabeth David's notes laid in. The publication of John Evelyn's diary in 1818 helped establish the importance of personal diaries as historical documents. This book is the first biography of John Evelyn based not..... More
London: S. Crowder and H. Woodgate, at the Golden Ball in Paternoster Row, c. 1760. Hardcover. Two volumes complete - Volume One: [2], 3-752 pages & Volume Two - [2] 469 pages, [33], 7 plates. Volume One - Elizabeth David's oval bookplate at verso of front cover with Sir Robert..... More
![Item #3558 [ALS] [CULINARY] Typed letter from Elizabeth David. Elizabeth David](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3558.jpg?width=320&height=427&fit=bounds&auto=webp&v=1689623597)
1960. Loose_leaf. 2 pages. 25 x 20.5 cm. Typed letter from culinary historian and author, Elizabeth David, to Mrs. Johnson of Bathwick HIll, Bath, Great Britain. David received the letter from the Editor of Vogue, and as was the custom (before the dreaded internet), Ms. David took the time to..... More
New York: Alfred A. Knopf, 1980. First American Edition. Hardcover. 244 pages. 21 x 15 cm. With an introduction by James Beard. Together in one volume, three early classics of cookery from England's most famous food writer, who inspired and influenced a whole generation of cooks - Elizabeth David. As..... More
New York: Alfred A. Knopf, 1980. First American Edition. Hardcover. 244 pages. 21 x 15 cm. With an introduction by James Beard. Together in one volume, three early classics of cookery from England's most famous food writer, who inspired and influenced a whole generation of cooks - Elizabeth David. As..... More
New York: Alfred A. Knopf, 1980. First American Edition. Hardcover. 244 pages. 21 x 15 cm. With an introduction by James Beard. Together in one volume, three early classics of cookery from England's most famous food writer, who inspired and influenced a whole generation of cooks - Elizabeth David. As..... More
New York: Alfred A. Knopf, 1980. First American Edition. Hardcover. 244 pages. 21 x 15 cm. With an introduction by James Beard. Together in one volume, three early classics of cookery from England's most famous food writer, who inspired and influenced a whole generation of cooks - Elizabeth David. As..... More
London: Allen Lane, 1977. First Edition. 591 pages. 22 x 14.5 cm. This was Elizabeth David's own copy, heavily annotated, with more than fifteen pages of her handwritten notes laid in. The extensive notes written in David's hand were corrections used for the revised edition. It comes from the estate..... More
![Item #2493 [ESSAYS] A Book of Mediterranean Food; And Other Writings. Elizabeth David](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/2493.jpg?width=320&height=427&fit=bounds&auto=webp&v=1616764438)
London: The Folio Society, 2005. Hardcover. 265 pages. 18 x 26 cm. Evolving from recollections of sunny Mediterranean fare during the bleak war years, Elizabeth David wrote about the sensuality of food; not a voluptuary - David believed in pleasure rather than self-indulgence. Preface by Julian Barnes, Decorations by John..... More
London: Macdonald, 1958. Second Edition. 207 pages. 20.5 x 13.5 cm. A beautifully written cookbook - a classic, that should be read, sitting on a lawn chair while plotting your next meal. The food writer, Molly O'Neill said it best when she wrote: "Cooking wasn't a science to David; it..... More
London: Purnell and Sons Ltd., 1965. Hardcover. 207 pages. 20.5 x 13.5 cm. A beautifully written cookbook - a classic, that should be read, sitting on a lawn chair while plotting your next meal. The food writer, Molly O'Neill said it best when she wrote: "Cooking wasn't a science to..... More
London: DORLING KINDERSLEY, 1989. Second Impression. Hardcover. Signed limited edition - 397 of 450 copies. Signed by the author on the title page. This new edition, the first of a series of Elizabeth David classics, is illustrated with paintings by French artists. First appearing in 1951, when rationing was still..... More
London: DORLING KINDERSLEY, 1989. Second Impression. Hardcover. Signed limited edition - 397 of 450 copies. Signed by the author on the title page. This new edition, the first of a series of Elizabeth David classics, is illustrated with paintings by French artists. First appearing in 1951, when rationing was still..... More
New York: Alfred A. Knopf, 1958. First American Edition. Hardcover. 322 pages. 25 x 27 cm. A classic collection of over 400 authentic Italian regional dishes, beautifully illustrated throughout. Elizabeth David escorts us through the true essence of Italian cuisine by spotlighting the diverse regional cooking throughout Italy including Venetian..... More
New York: Elisabeth Sifton Books/VIKING, 1985. First American Edition. Hardcover. 318 pages. 24 x 16.5 cm. A collection of some of Elizabeth David's best essay's - with topics ranging far and wide. Interior and boards crisp and clean. Covered in protective mylar. More
![Item #4741 [COOKERY MANUSCRIPT] The Compleat Cook; Ann Hendren her Book - Wrote by her son...](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/4741.jpg?width=320&height=427&fit=bounds&auto=webp&v=1763311507)
Dublin: 1778-1794. Sewn binding. 170 pages. 32 x 21 cm.This remarkable manuscript once attracted the attention of renowned British food writer Elizabeth David, celebrated for her meticulous research and passion for acquiring cookbooks, culinary ephemera, and historical manuscripts. The manuscript comes from the estate of David’s literary executor, Jill Norman..... More