Elizabeth David's Christmas

This posthumous cookery book, assembled from David's files of recipes, notes, and articles, treats food for the British Christmas and the days around it. It includes turkey and goose, stuffings, sauces, mince pies, puddings, and cold meats, together with first courses, leftovers, and dishes from other winter tables. Essays and asides discuss older English festive food, foreign customs, and David's own preferences, which often cut against heavy Victorian plenty. The volume is both a working collection of recipes and a set of opinions about how a feast should be planned, simplified, and served without waste or show.

7 pages of colour plates. Dark green slipcase. 26cm.