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Jun 2, 2009 10:40 AM

June 2009 COTM: Elizabeth David Classics


As posted elsewhere, Jacquilynne, the CH Community Manager, asked me to help put up these threads for foxyfairy since people are chomping at the bit to get started!

Here is some information about how COTM works, in case you're joining in for the first time (along with links to all past COTM winners):

So, welcome to Elizabeth David Classics, which includes these three books by Elizabeth David:

A Book of Mediterranean Food [M
]French Country Cooking [F]
Summer Cooking [S]

You may wish to bookmark this thread for future reference, as it contains links to all the other threads for this book. We will use this thread for general commentary, recipe planning, links, discussion of the various introductory chapters that don't contain recipes, etc.

And here is the previous thread about Elizabeth David Classics, where posters have begun discussing it:

Since there are a number of different editions and some posters have the individual books, please post the abbreviations for the books as listed above (M, F, and S), and the name of the recipe, as well as any modifications you made to the recipe. That way posters can then look up the recipe in the index of whichever book they have.

I've organized the chapters into categories in the way that made the most sense to me, and in threads where I've lumped in, or broken up a chapter, I'll make sure to mention which chapters from which books, or which kinds of recipes from which chapter belong on that thread. Fortunately, many of them are obvious!

Here are the links for the threads for the full length recipe reviews:

Hors d’oeuvres & Salads


Eggs, Cold Foods & Luncheon Dishes


Savoury Tarts, Pasta, Rice, Polenta and Their Ilk



Poultry & Game

Sweets, Jams, Jellies & Other Preserves


Please post about recipes from the sections entitled Buffet Foods, Picnics, Improvised Cooking, Luncheon, Supper & Family Dishes, and Substantial Dishes in whichever thread makes the most sense given the dish.

Thanks for participating!

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  1. Here's a link to a thread that might be helpful this month - The US and the UK: Divided by a Common (Culinary) Language.

    Oh - and I wanted to add, particularly for posters to whom COTM is relatively new, do post here on this thread if you have questions about ingredients, etc. We've done a couple of British books in the past, so it shouldn't be hard to get help. The same goes for measurements.

    1. I haven't got the book with me - does anyone know which section chicken liver paté is in? I made the version in Summer Cooking.

      3 Replies
        1. re: greedygirl

          Hi GG,,,, the pate is in the Hors d'Oeuvre and Salads section... in the Summer book.

        2. The original comment has been removed
          1. I happened to see an old rerun of Gordon Ramsey's F Word yesterday and during the show there was a dessert challenge between Ramsey and chef Hugh Fearnley-Whittingstall. Each chef described the chocolate tart he was going to make and when it was Fearnley-Whittinstall's turn he said he was using an Elizabeth David flourless recipe which contained ground almonds. I haven't been able to find the recipe yet, though.

            Once more we see Ms. David's influence.

            6 Replies
            1. re: Gio

              Hi Gio,
              Here is a link to the flourless cake - I remembered seeing it the other day when I was trying to find recipes online. I haven't tried the recipe yet.


              1. re: tartetatin

                Good Morning tartetatin! Thank you so much for the recipe. It certainly looks easy enough. DH will love it ...but oy vey! The calories. 504 a slice. LOL

                1. re: Gio

                  504 calories?! Okay, I would just have it as one of my meals - lol. Kind of like when I eat ice cream and popcorn for dinner. I still want to try this recipe, calories be damned!

                  1. re: Gio

                    This is my favorite flourless chocolate cake recipe of all time. Everybody loves it. It's very chocolate-y but not too. Dead easy to make. Have used walnuts, hazelnuts, and pistachios instead of almonds in it. With almonds and pistachios I add a drop of almond extract (almond essence) to bring out the nut flavor. Calories be damned.

                2. re: Gio

                  I think it's in French Provincial Cooking - another great book that I got in a secondhand store for about a pound.

                3. I found a recipe for Ratatouille en Salade online from Elizabeth's Summer Cooking but I'm not sure if it is under Hors d’oeuvres & Salads or Vegetables in the actual book. Can anyone tell me please so I can post in the appropriate section? Oh, and same question regarding her Pesto recipe (I don't have an actual copy of Summer Cooking so have been looking for recipes online) - Savoury Tarts, Pasta, Rice, Polenta and Their Ilk or Sauces? Thanks!

                  5 Replies
                  1. re: always_eating

                    Ratatouille en Salade = Hors d'Oeuvre and Salads [S]
                    Pesto = Eggs (goes with the Gnocchi recipe on the preceeding page.)[S]

                    1. re: Gio

                      I double checked - not that I don't believe you, of course, but b/c is makes me realize how arbitrary some of this is. So, if it is ok w/ Foxy Fairy for me to suggest this, perhaps if there is something like a pesto sauce, that most of us intuitively would think belongs under sauces and/or say Pasta etc. here, why not go ahead and post it in the "designated" thread, and then, if one feels like it, posts links on the "intuitive" threads. Does that make ANY sense?!

                      1. re: MMRuth

                        Total sense. I think we all understand that with the nature of this month's stuff, there is going to be some confusion. Just post where it makes the most sense, and people will eventually find it (or pass along the info that it is somewhere else).

                        1. re: LulusMom

                          Considering how confused my initial reporting was I have to agree with both of you!! BTW MM.... Calling it "intuitive" is brilliant! I would have said CRS.

                          1. re: Gio

                            Intuitive it is! And actually, now that you mentioned the book has the pesto recipe with the gnocchi recipe, since I only made the pesto (though would love to see the gnocchi recipe - must google) by itself, I think I will put it under Sauce.