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Book of Mediterranean Food
     

Book of Mediterranean Food

by Elizabeth David, Clarissa Dickson Wright (Foreword by), Clarissa Dickson Wright (Foreword by)
 

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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.

Overview

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.

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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 Cahners Business Information.

Product Details

ISBN-13:
9781590170038
Publisher:
New York Review Books
Publication date:
04/28/2002
Series:
NYRB Classics Series
Edition description:
Revised
Pages:
222
Sales rank:
1,169,181
Product dimensions:
5.00(w) x 8.00(h) x 0.50(d)

Meet the Author

Elizabeth David (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986.

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