Cook the Book: 'At Elizabeth David's Table'

20110314-142066-at-elizabeth-davids-table.jpgElizabeth David single-handedly introduced British audiences to the bright, fresh flavors of the Mediterranean. Beginning her career in post World War II England, David's extensive travels throughout France, Greece, and Egypt inspired her cooking and writing career.

At Elizabeth David's Table is a beautiful new collection of her recipes and writings. Prefaced by Ruth Reichl, who says her journey into food writing was inspired by David, this cookbook is filled with gorgeous photos, wonderful writing, and timeless recipes.

Simple, fresh, and understated, David writes her recipes for confident cooks who know their way around a kitchen—measurements aren't always exact and ingredients aren't written in stone. David assumes a certain level of comfortable confidence when it comes to cooking.

This week we will be sharing a Mediterranean feast from the pages of At Elizabeth David's Table beginning with garlic and anchovy spiked Piedmontese Peppers and a bacon-wrapped Pork and Liver Pâté, then continue onto a pasta course of Penne with Mascarpone, and finish up with a tomato and tarragon scented Ragoût of Shellfish.

Win 'At Elizabeth David's Table'

Thanks to the generous folks over at Ecco, we are giving away five (5) copies of At Elizabeth David's Table this week. All you have to do is tell us about which food writer or cookbook author most shaped your cooking style in the comments section below.

The standard Serious Eats contest rules apply.

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