This two-volume set holds the answer to virtually any gardening question and is the most comprehensive gardening work of its kind. Lavishly illustrated throughout with photographs that show the plants in exquisite detail.
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A Book of Mediterranean Food, Elizabeth David’s first great classic, was based on memories of happy years spent in France, Italy, the Greek Islands and Egypt. Combined here with a selection of essays from An Omelette and a Glass of Wine, it reveals a passion for good food as well as a marvellous ability to evoke atmosphere and place, whether it is the beautiful almond country surrounding Valencia or the pleasure of buying piping hot pissaladiére in the markets of Marseilles.
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French Provincial Cooking is considered to be the crowning achievement of Elizabeth David's career, incorporating exquisite recipes from great chefs alongside those gathered from local cooks and one of the finest bibliographies of good cookery books ever compiled.
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In the early 1950s Elizabeth David set out for Italy, determined to show a rationing-weary British public that Italian cooking did not consist solely of spaghetti in tomato sauce.
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More than any other food writer of the 20th century, Elizabeth David brought the warmth, colours and flavours of the Mediterranean into British kitchens. In Summer Cooking, she reveals the abundant joys of summer food.
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This year’s diary celebrates the pleasures of food in a dazzling series of images. With one week to a view, printed on fine paper and in a sturdy cover, this is the perfect diary for desk or bag.
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A wonderful collection of recipes gathered from all corners of Britain and Europe, emphasising time-honoured techniques and seasonal ingredients as the basis of delicious, authentic cuisine.
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Whether singing the praises of the humble autumn-flowering cherry or giving instructions on how best to cultivate the Algerian Iris, Sackville-West conveys the inherent joy of creating and maintaining a garden, no matter how grand or modest.
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White’s first garden column appeared in 1958 and over the next 12 years they blossomed into this delightful collection, which offers a potpourri of pithy, well informed writing to dip into again and again.
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First published in 1825, The Physiology of Taste is a witty and stylish combination of recipes, practical advice, science, philosophy, history and anecdote, and a true classic of food literature.
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The RHS Dictionary of Gardening is the comprehensive reference for home horticulture. Five years in the making, incorporating the work of over 500 contributors, advisors and researchers, the RHS Dictionary of Gardening reflects every aspect of horticultural practice and plant science.
Add to basket Price: US$ 895.00
