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Cover of A Book of Mediterranean Food

A Book of Mediterranean Food

✍ Scribed by David, Elizabeth

Book ID
106892690
Publisher
New York Review of Books
Year
2002
Tongue
English
Weight
1 MB
Category
Fiction
ISBN-13
9781590170038

No coin nor oath required. For personal study only.

✦ Synopsis

From Library Journal

These debuted in 1950 and 1955, respectively, thrusting the British-born David into the cooking limelight. She is credited with debunking a lot of myths involving foods and their preparation. These editions contain new forewords by Clarissa Dickson Wright, one of TV's famed Fat Ladies, who introduces the Mediterranean volume, and New Yorker columnist Molly O'Neill who offers her take on Summer Cooking. With the remarkable popularity of cooking shows, these might be more popular now.
Copyright 2002 Reed Business Information, Inc.

Product Description

First published in 1950, Elizabeth David’s A Book of Mediterranean Food ushered in cooking’s modern era, emphasizing fresh ingredients and the idea that good food need not be the exclusive province of the master chef. A Book of Mediterranean Food consists of recipes David collected when she lived in France, Italy, Greece, and Egypt. Elizabeth David was β€œthe best food writer of her time” (The Times Literary Supplement).

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