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« Where Does Fierce Loyalty Come From? | Main | Rose Levy Beranbaum, Master Baker, Speaks at NYU »

08 March 2008


The internet is a wonderful and available tool, you can shop and research so many different things. But a trip to a library for story time or just covering up under a blanket with a cup of tea and a good book still opens so many doors for me.

I'm not an expert, but I imagine that in england, certainly in the early 50's, they were still recovering from the war and growing their own vegetables in government allotments. My grandma had an allotment until very recently, and my parents still have one, so seasonality and such have always been a part of my families life. My grandma lived near London and I grew up in Birmingham, a town with 2 million people!

Are you aware that Giovanna Garzoni makes a brief but important appearance in my thesis? Now you are I suppose...

"It does make you wonder who reads whom to "come to their" "philosophies" about their own food today!"
For those who take this to be an attack on a certain Berkeley contingent, I would like to point out that David is included in the bibliographies of every CP cookbook I own, and I presume the ones I don't as well.

The first comment I wrote to you was about a cookbook we both adored, then another. I have an original paperback of David's Summer Cooking (Penguin), all discolored and beaten up. There's nothing like pages to turn, ink to smell, the feeling of the book in one's hands.

I hope we never lose those -- it's becoming more and more difficult!

I love, love, LOVE Elizabeth David. I read her books just as entertainment, but in fact they are quite practical as cookery books as well. I have not heard of this one, but maybe it can be found at my library.

I think it was quite hard for her to move back from Egypt (?) to England at the end of the war, and be faced with the limited choice there in rationing days. However, being rather fearless she focused on what was available and good locally, what could be done with little.

A tattered copy of Summer Cooking has gone with me to many, many apts. It was my first introduction to Elizabeth David's work, at least a couple of decades back, and remains my favorite. Glad you found it!

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