Book Of Mediterranean Food
Long acknowledged as the inspiration for such modern masters as Julia Child and Claudia Roden, A Book of Mediterranean Food is Elizabeth David’s passionate mixture of recipes, culinary lore, and frank talk. First published in 1950 the book has been unavailable in a hardback edition in its original format since the 1960s.
The book is based on a collection of recipes made by Elizabeth David when she lived in France, Italy, the Greek Islands and Egypt, doing her own cooking and obtaining information at first hand. The pages contain recipes, and practical ones, evoking all the colour and fun of the Mediterranean, dishes as soupe au pistou, pebronata from Corsica, or the skordalia of the Greeks; some are sumptuous, many are simple, most are sublime.
Hardback, 240 pages by Elizabeth David
13cm x 20cm
B075778
