https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AEnglish_cuisine%2F52%2FenTranslations:English cuisine/52/en - Revision history2026-09-13T23:33:11ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:English_cuisine/52/en&diff=151365&oldid=prevFuzzyBot: Importing a new version from external source2025-06-10T05:25:27Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>All five of David's early books remained in print half a century later, and her reputation among cookery writers such as [[Nigel Slater]] and [[Clarissa Dickson Wright]] was of enormous influence. The historian of food [[Panikos Panayi]] suggests that this is because David consciously brought foreign cooking styles into the English kitchen; she did this with fine writing, and with practical experience of living and cooking in the countries which she wrote about. She deliberately destroyed the myths of restaurant cuisine, instead describing the home cooking of Mediterranean countries. Her books paved the way for other cookery writers to use foreign recipes. Post-David [[celebrity chef]]s, often ephemeral, included [[Philip Harben]], [[Fanny Cradock]], [[Graham Kerr]] ("the galloping gourmet"), and [[Robert Carrier (chef)|Robert Carrier]].</div>FuzzyBot