Recipes from this book
Baked Eggs (Oeufs en cocotte)
Elizabeth David · At Elizabeth David's Table
These baked eggs, known as oeufs en cocotte, from Elizabeth David, are a simple, easy brunch dish, perfect for the weekend.
Baked Salmon Trout (Truite saumonée au four)
Elizabeth David · At Elizabeth David's Table
This French-inspired baked salmon trout dish from Elizabeth David is ideal for a simple, impressive dinner party.
Beef and Wine Stew with Black Olives (Bœuf à la gardiane)
Elizabeth David · At Elizabeth David's Table
From Elizabeth David, this beef and red wine stew with black olives is inspired by the flavours of Provence.
Chicken Risotto (Risotto alla sbirraglia)
Elizabeth David · At Elizabeth David's Table
A classic comforting chicken risotto recipe from Elizabeth David, featuring ham, mixed peppers and mushrooms.
Coffee Ice Cream (Glace moka)
Elizabeth David · At Elizabeth David's Table
A luxurious coffee ice cream (place moka) recipe from Elizabeth David, with freshly roasted coffee, lemon zest and brown sugar.
Green Gnocchi (Gnocchi verdi)
Elizabeth David · At Elizabeth David's Table
This wholesome dish from Elizabeth David for green spinach gnocchi or gnocchi verde is made extra creamy with butter, ricotta and Parmesan.
Jerusalem Artichoke Soup (Potage de topinambours à la provençale)
Elizabeth David · At Elizabeth David's Table
This Jerusalem artichoke soup is bursting with flavour, packed with tomatoes, fresh herbs and milk for extra creaminess.
Lamb and Aubergine Stew
Elizabeth David · At Elizabeth David's Table
A warming dish from Elizabeth David, this lamb and aubergine stew recipe is enriched with tomato, basil and cumin.
Pork and Liver Pâté (Terrine de campagne)
Elizabeth David · At Elizabeth David's Table
This rich recipe for terrine de campagne, or pork and liver pate dish would be ideal for a starter, served on toast or French bread.