I wonder if a British icon will rise from the recent blizzard conditions that we have been experiencing this year ... 67 years after her Mediterranean influence over British food ...
|The iconic cover of her book
... Elizabeth David was stuck in a dismal post-war hotel on the Welsh borders, where in despair she reminisced about the Mediterranean food she had once known.
Her book of Mediterranean Food helped revolutionise British food into something distinctly more palatable, than the Home Office’s war recipes!
She brought us sunshine through her food – basil – no not a favourite uncle, but a resonating herb ... courgettes (no longer an alien word) or zucchini (if you prefer) ... guiding us on how to cook an egg ... or more importantly how to cook and eat spaghetti.
Sensuous descriptions were written out ... olives and almonds remembered from those distant shores ... anchovies, aubergines (egg plants), mozzarella took their exotic time to appear for the ‘peasants’ in the suburbs to be able to buy ...
Delicatessens started offering such continental delicacies ... but what was one to do – and where did you find olive oil – at Boots (the chemists) perhaps? – but really did we need to cook with an ingredient for dislodging ear wax?
Elizabeth showed us ... her books changed our eating habits ... they revolutionised British cuisine ... and they still do to this day – all down to freakish weather ...
That is E for Elizabeth David – the cookery writer who put the zing back into our British food – part of the ABC series on Aspects of British Cookery
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