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Elizabeth David CBE (December 26, 1913 - May 22, 1992), was a pre-eminent British cookery writer of the mid 20th century. David is considered responsible for bringing French and Italian cooking into the British home (along with now ubiquitous items such as olive oil and the courgette). In a Britain worn down by post-war rationing and dull food, she celebrated the regional and rural dishes of the Mediterranean rather than the fussier food of the gourmands and aristocrats. David's style is characterised by terse descriptions of the recipes themselves, accompanied by detailed descriptions of their context and historical background, and often laced with anecdotal asides. She was often scathing of bad food, including much of the food of England that she and her readers had grown up with.
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