A Book of Mediterranean Food (Penguin Cookery Library) Book

A Book of Mediterranean Food is Elizabeth David first book, and made her a favourite with foodies everywhere. Originally published in 1950 A Book of Mediterranean Food is based on a collection of recipes she made while living in France, Italy, the Greek islands and Egypt. She gives us hearty pasta and polenta dishes from Italy; aromatic and tangy salads from Turkey and Greece; and tasty seafood and saffron dishes from Spain. Whether it is the simplicity of hummus or the delicious blending of flavours found in plates of ratatouille or paella, Elizabeth David's wonderful recipes in A Book of Mediterranean Food are imbued with all the delights of the sunny south. Not only did she transform the way we cooked but she is a delight to read. (Express on Sunday). Britain's most inspirational food writer. (Independent). When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page. (Guardian). Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.

In bleak postwar Great Britain when basics were rationed and fresh food a fantasy the author set about to cheer herself - and her audience - up with dishes from the south of France Italy Spain Portugal Greece and the Middle East. This book presents her passionate mixture of recipes culinary lore and frank talk.

Mediterranean Food, Elizabeth David's first book, is based on a collection of recipes she made when she lived in France, Italy, the Greek Islands and Egypt.

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. In bleak postwar Great Britain, when basics were rationed and fresh food a fantasy, David set about to cheer herself - and her audience - up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the Middle East. Some are sumptuous, many are simple, most are sublime.