Elizabeth David's Christmas

A beautiful and timeless new edition of the ultimate festive food book, from the most loved and respected British cookery writer of the 20th century.This beautiful new edition of Elizabeth David's Christmas is a celebration of every traditional recipe and favourite indulgence that we savour during the festive season. Containing over 150 classic recipes, together with a selection of articles, notes and observations from the Elizabeth David archive, this timeless book will inspire an elegant and memorable Christmas while taking the strain out of cooking for a crowd.All the classics are here- mince pies, stuffings, sauces and, of course, the perfect turkey, as well as simple first courses, party dishes and a range of desserts that make Elizabeth David's Christmas irresistible seasonal fare and a unique festive resource to treasure, hand down and return to year after year.

“Arguably the most influential British cookery writer of all time. It is a guide to every course, every possible No”

ël-suitable condiment, and is interspersed with ideas from, and memories of, David's own Christmasses. i (The paper for today)
When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lighten up the page. -- Rowley Leigh Guardian
All the classics are here, along with the trimmings, and plenty to help you get creative with leftovers. Mail on Sunday
An irresistible collection of traditional festive recipes from one of Britain's most loved and respected cookery writers Waitrose Food
A festive collection from Elizabeth David, whose 1950s recipe columns evoked the warmth of the Mediterranean in post-war Britain Harper's Bazaar
Will delight David's many admirers ... combines good taste with erudition and practicality. Mail on Sunday
David's beautiful, restrained prose is irresistible. Independent
It would be utterly churlish not to consult her work at Christmas Belfast Telegraph

Elizabeth David (1913-1992) changed the face of British cooking. After travelling widely during WWII, she introduced post-war Britain to the sun-drenched delights, new flavours and aromas of the Mediterranean, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five further books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature and a CBE.

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