Florence Fabricant, food writer for the New York Times, today wrote: "Good for the Goose: An English Christmas" about the book Elizabeth David’s Christmas. The article reviews many of the recipes and types of food covered in the book, which was edited from David's notes after her death.
Says Fabricant: "She is most in her element digging into history, as in an exceedingly detailed exploration of plum puddings, including flaming versions and brandy sauces to accompany them. Another section examines frumenty, a kind of grain porridge said to date from Roman times."
I was delighted with the photo of Elizabeth David in her kitchen in 1957. It connected to the biography of her that I read recently, Writing at the Kitchen Table: The Authorized Biography of Elizabeth David by Artemis Cooper. See: Elizabeth David.
And of course I'm pleased to have another kitchen photo for my little series here.