Elizabeth David is one of the pioneers of food writing, and even 50 years later, her ascerbic, witty style still holds up, as do, surprisingly, some of her pet subjects. She rails against processed foods, decries the commercialization and dumbing down of great traditional recipes, and emphasizes the importance of fresh, local ingredients — and we can still relate. But even more engaging are David’s descriptions of French food markets, recountings of terrific simple meals in small, rural French inns and Italian restaurants, and reviews of food writers from previous centuries whose works might otherwise have been lost. Anyone who enjoys good food and good writing about food should read Elizabeth David.

http://simplycooking.wordpress.com