Books
- 1950: Mediterranean Food, decorated by John Minton. London: John Lehmann OCLC 1363273
- 1951: French Country Cooking, decorated by John Minton. London: John Lehmann OCLC 38915667
- 1954: Italian Food, illustrated by Renato Guttuso. London: Macdonald OCLC 38915667
- 1955: Summer Cooking, illustrated by Adrian Daintrey. London: Museum Press OCLC 6439374
- 1960: French Provincial Cooking, illustrated by Juliet Renny. London: Michael Joseph OCLC 559285062
- 1970: Spices, Salt and Aromatics in the English Kitchen. Harmondsworth: Penguin ISBN 0-14-046163-9
- 1977: English Bread and Yeast Cookery, with illustrations by Wendy Jones. Harmondsworth: Penguin ISBN 0-14-046299-6
- 1984: An Omelette and a Glass of Wine. Jill Norman (ed.) London: Robert Hale ISBN 0-7090-2047-3 (selection of previously published articles)
Read more about this topic: Elizabeth David
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“All good books are alike in that they are truer than if they had really happened and after you are finished reading one you will feel that all that happened to you and afterwards it all belongs to you; the good and the bad, the ecstasy, the remorse, and sorrow, the people and the places and how the weather was.”
—Ernest Hemingway (1899–1961)
“Proverbs, like the sacred books of each nation, are the sanctuary of the intuitions. That which the droning world, chained to appearances, will not allow the realist to say in his own words, it will suffer him to say in proverbs without contradiction.”
—Ralph Waldo Emerson (1803–1882)
“Americans will listen, but they do not care to read. War and Peace must wait for the leisure of retirement, which never really comes: meanwhile it helps to furnish the living room. Blockbusting fiction is bought as furniture. Unread, it maintains its value. Read, it looks like money wasted. Cunningly, Americans know that books contain a person, and they want the person, not the book.”
—Anthony Burgess (b. 1917)