I'll Be with You in the Squeezing of a Lemon

I am not a reader of cook books generally, for the obvious reason that they are inevitably talking about wonderful food, and the only time you can read them comfortably is on a full stomach.

This one is no exception, the fantastic sounding food makes me want to plan a slow holiday in provincial France where I do little but eat and drink. Only downside, I will need a French speaking assistant to bridge the gap between the French and my ignorance of languages other than English...

Great reading, despite being taken from Elizabeth David's writing in the 60s, 70s & 80s, making it more traditional cuisine. French food mainly, with a bit of Italian, Spanish and British.

A Penguin 60s publication taken from her many cook books, and her column/articles in The Spectator magazine.