Elizabeth David
British food writer whose Italian Food (1954) introduced postwar Britain to Mediterranean cooking.
Speaks to 1 thread
Cited in 3 places
- Bolognese/ Counterpoint
“Elizabeth David's Italian Food preferred red wine over white in a meat ragu — the colour and weight match the beef, and the result is closer to the home-cook tradition she encountered in postwar Italy.”
Italian Food — Macdonald (1954) - Bolognese/ Argument
“Skip the milk and let the meat and tomato meet directly. The texture is leaner and more honest to the cut (Elizabeth David, Italian Food).”
Milk: Yes or No — argued for "Optional" - Bolognese/ Argument
“Red wine matches the heft of the beef and deepens the colour and flavour of the ragu (David, Italian Food).”
Wine Color — argued for "Red"