The following is a cookbook review that I wrote in either 2000 or 2001 when “Is There a Nutmeg in the House” was published. Elizabeth David passed away in 1992 at her Chelsea home in England, where she had lived for forty years. Still, her books are eagerly sought after and new cookbook collectors would do well to search for them. In 2006, the BBC released a made-for-television film starring Catherine McCormack as Elizabeth. It was called “Elizabeth David: A Life in Recipes”. Not surprisingly; Ms. David led a most interesting life. You may want to find a copy of “WRITING AT THE KITCHEN TABLE: THE AUTHORIZED BIOGRAPHY OF ELIZABETH DAVID” by Artemis Cooper.
This is what I wrote for the Cookbook Collectors Exchange a decade ago:
Devoted fans of Elizabeth David will be delighted to learn that, although one of the world’s greatest cookbook authors died in 1992, a new book of her work has been published.
The intriguing title, “IS THERE A NUTMEG IN THE HOUSE?” begs investigation.
“Along with M.F.K. Fisher and Julia Child,” the publishers begin, “Elizabeth David changed the way we think about and prepare our food. Her nine books, written with impeccable wit and considerable brilliance, helped educate the taste (and taste buds) of the postwar generation. Insisting on authentic recipes and fresh ingredients, she taught that food need not be complicated to be delicious…”
Elizabeth David, they explain, was a very private person who seldom gave interviews. However, a 1984 collection of her essays, entitled “AN OMELETTE AND A GLASS OF WINE” greatly revealed Elizabeth David to her readers and is now considered the best food book written in the 20th century. Now, nearly 20 years later, comes the sequel to that book.
“IS THERE A NUTMEG IN THE HOUSE?” contains work covering four decades. Included is a considerable amount of material previously unpublished, found in her own files or contributed by friends to whom she had given recipes or to whom she had sent letters.
Jill Norman, Elizabeth David’s editor and friend for over 25 years is now the literary trustee of Elizabeth David’s estate. She was responsible for the posthumous publishing of “HARVEST OF THE COLD MONTHS” and then persuaded many of Elizabeth David’s friends to contribute notes on their favorite pieces for the anthology “SOUTH WIND THROUGH THE KITCHEN”.
In the introduction to “IS THERE A NUTMEG IN THE HOUSE?” Jill explains, “in the early eighties, Elizabeth and I spent many very agreeable hours selecting the articles which appeared in her first anthology, “AN OMELETTE AND A GLASS OF WINE”, published in 1984.
The kitchen in her house in Halsey Street may have been crammed with utensils of all sorts, but bookcases and shelves took up every wall in the other rooms and corridors overflowing with her substantial library of cookery, history, travel and reference books, and numerous files and folders of assorted papers”. (Be still my heart!).
Their routine, she explains, was to take a number of files each, select the pieces each found most stimulating, most expressive of the pleasures of good food, and likely still to appear to readers, and then to compare notes. It was, Jill says, “one of the most enjoyable editorial tasks I have ever undertaken. The articles were a pleasure to read, and Elizabeth’s reminiscences about the research and writing of many of them often kept us talking until late at night…”
In the end, they discovered they had too much material and decided to put some pieces aside for a later volume. “This, at last,” Jill writes, “is that volume: during the last years of her life, most of Elizabeth’s energy went into gathering material for “HARVEST OF THE COLD MONTHS” which was finished after her death and published in 1994”
“Elizabeth,” Jill says, “always read widely in early cookery books in English, French and Italian and enjoyed trying out their recipes. Many of those which she adapted from well-known English writers have appeared in her English books…”
“During the 25 years I worked with Elizabeth,” writes her friend and editor, “she was constantly experimenting and trying out new dishes, sometimes for a book, sometimes because a food she or one of her friends particularly liked was in season, or because there was a dish she wanted to explore more thoroughly. When she was satisfied with the recipe and it was typed in its final form, it was her custom to give copies, usually signed and dated, to friends. Many subsequently appeared her later books but others which did not are included here. The folders from her house yielded many unpublished recipes, and occasionally accompanying articles….
With few exceptions,” says Jill, “none of the material in “IS THERE A NUTMEG IN THE HOUSE?” has appeared in book form before…”
She further explains that Elizabeth recipes were written as a text to be read, not, as is currently the norm, a list of ingredients in the order to be used followed by a list of instructions.
The essays in “IS THERE A NUTMEG IN THE HOUSE?” are charming and witty, and provide more than a glimpse into the world of Elizabeth David, a woman whose life would have been fascinating even if she had not embarked on cooking and writing about it!
I was especially intrigued with what Elizabeth David had to say about making stocks and broths. This is something I am personally acquainted with, having recently turned my attention to making my own stocks and broths. (The major drawback, when someone wants to know how you made this soup…is that you’ll never have this recipe again—much of what goes into my vegetable stock depends on the vegetables in my refrigerator (or what is in season and growing in our garden) at the time I have decided to make soup. I make a ham stock out of ham bones and left over ham bits, then strain it, remove any fat, chop up the meat, and then chill it. The next day I make my bean or pea soup. But I digress).
Elizabeth David had very definite ideas about the making of stock, and thoroughly disdained the old English cookbooks, including those of Mrs. Beeton , who instructed the cook that “…everything in the way of meat, bones, gravies and flavourings (sic) that would otherwise be wasted” should go into the stock-pot. “Shank-bone of mutton, gravy left over when the half-eaten leg was moved to another dish, trimmings of beef, steak that went into a pie, remains of gravies, bacon rinds and bones, poultry giblets, bones of roast meat, scraps of vegetables…such a pot in most houses should always be on the fire.” Ew, ew!
Elizabeth responds, “Heavens, what a muddy, greasy, unattractive and quite often sour and injurious brew must have emerged from that ever-simmering tub…”
She goes on to tell her readers how to make a good stock and why a bouillon cubes don’t really make the grade. “Taking Stock” is an essay from the Spectator, published in 1960.
There are numerous essays in “IS THERE A NUTMEG IN THE HOUSE?” (plus over 150 recipes), and I think you will, as I did, enjoy them all. But I was most curious to learn how the title of the book came about. Sure enough, beginning on page 91 is an essay, “IS THERE A NUTMEG IN THE HOUSE” which was, I discovered, taken from a Williams-Sonoma booklet published in 1975.
Elizabeth tells the story of Joseph Nollekens, an 18th century English sculptor who was famous for his portrait busts of famous men and women of his day. While Mrs. Nollekens had the peculiar habit of scrounging free spices from the grocer, her husband filched nutmeg from the dinner table of the Royal Academy of Arts.
Mrs. Nollekens, when she shopped for tea and sugar, would always request, just as she was ready to leave the store, to have either a clove or a bit of cinnamon to take away an unpleasant taste in her mouth—but was never seen to actually put it into her mouth. Between the two of them, they managed to accumulate a little stock of spices – free.
Elizabeth goes on to provide an essay on nutmeg, which was enormously popular in the 18th century. “It was a civilised fad,” she writes, “that eighteenth-century love of portable nutmeg graters for the dining-room, and the drawing room hot drinks, and for travelling. I see no reason why w shouldn’t revive it. It is far from silly to carry a little nutmeg box and grater around in one’s pocket. In London restaurants, such a piece of equipment comes in handy. Here, even in Italian restaurants, I find it necessary to ask for nutmeg to grate on to my favourite plain pasta with butter and Parmesan, and for leaf spinach as well…?”
She continues with a bit of history on nutmeg and explains the difference between nutmeg and mace. “Mace,” writes Elizabeth, “is a part of the same fruit as nutmeg and has a similar aroma, but coarser, less sweet and more peppery…”
Elizabeth would be pleased to learn, I think, that I have whole nutmeg and a nutmeg grater in my kitchen cupboard. I would have never thought to take it with me to a restaurant, though.
“IS THERE A NUTMEG IN THE HOUSE?” is utterly delightful and charming, written in Elizabeth David’s unique style. Compiled by Jill Norman, it was published by Viking in 2000. The price is $29.95.
Anyone who enjoys “reading cookbooks the way other people read novels” (how often have we heard that!) will be sure to enjoy this delightful book.
*I checked with Amazon and there are dozens of Elizabeth David’s books available, both new and used. The lowest price for “IS THERE A NUTMEG IN THE HOUSE?” is $1.99. A copy of “WRITING AT THE KITCHEN TABLE” is available for $1.99 but there are far fewer copies available at this time.! But don’t overlook Barnes & Noble’s website or sites like Alibris.com.
And Oh! Be still my heart! Released March 1, 2011, “AT ELIZABETH DAVID’S TABLE; CLASSIC RECIPES AND TIMELESS KITCHEN WISDOM” by Elizabeth David, Rick Rodgers and Ruth Reichl. (Rick Rodgers and Ruth Reichl are both well known cookbook authors. Ruth Reichl was the editor of “Gourmet” magazine before it closed its doors). You can buy it new, hardcover, for $18.75 at Alibris.com but there aren’t a lot of copies floating around at this time.
Elizabeth David is the author of the following:
*MEDITERRANEAN FOOD, 1950
*FRENCH COUNTRY COOKING, 1951
*ITALIAN FOOD, 1954
*SUMMER COOKING, 1955
*FRENCH PROVINCIAL COOKING, 1960
*SPICES, SALT AND AROMATICS IN THE ENGLISH KITCHEN, 1970
*ENGLISH BREAD AND YEAST COOKERY, 1977
*AN OMELETTE AND A GLASS OF WINE, 1984
OTHER POSTHUMOUS PUBLICATIONS:
*HARVEST OF THE COLD MONTHS, 1994
*SOUTH WIND THROUGH THE KITCHEN: THE BEST OF ELIZABETH DAVID, 1998
*ELIZABETH DAVID’S CHRISTMAS, 2003
*ELIZABETH DAVID’S CLASSICS (Mediterranean Food, French Country Cooking, Summer Cooking) 1980
*AT ELIZABETH DAVID’S TABLE: HER VERY BEST EVERYDAY RECIPES, 2010
You may also wish to find a copy of “ELIZABETH DAVID: A BIOGRAPHY, by Lisa Chaney.
Happy cooking and happy cookbook reading!
–Sandra Lee Smith