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Spices, Salts and Aromatics in the English Kitchen (Cookery Library)
Elizabeth David • 1970 • Grub Street Publishing
- Author
- Elizabeth David
- First published
- 1970
- Publisher
- Grub Street Publishing
- Genres
- Cookbook
- ISBN
- 9781902304663
Where to find one
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Where it came from
Originally published in 1970, this influential work by Elizabeth David was a pivotal entry in her body of writing that sought to modernize the British culinary landscape. Emerging from a post-war era defined by rationing and utilitarian cooking, the book served as an invitation for home cooks to move beyond bland, traditional preparations by incorporating exotic ingredients like saffron, cardamom, and fresh herbs into their daily repertoire.
The design and voice of the book reflect David's characteristic style: scholarly yet deeply practical, emphasizing the historical context of global trade and the sensory experience of cooking. It remains a hallmark of culinary literature for its ability to demystify complex aromatics, and its enduring relevance is evidenced by its inclusion in the Grub Street Cookery Library, which preserves essential texts for new generations of enthusiasts.
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About Spices, Salts and Aromatics in the English Kitchen (Cookery Library)
Spices, Salts and Aromatics in the English Kitchen (Cookery Library) is a book in the Books catalog on collecto.rs. Elizabeth David • 1970 • Grub Street Publishing. Catalog data is sourced from Open Library. No public books collectors track this one yet — adding yours would make you the first on collecto.rs.
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