Book of Mediterranean Food

Elizabeth David

Language: English

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Non Fiction Reference

Publisher: NYRB Classics

Published: Jan 1, 1950

Pages: 263
ABC: 1

Description:

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. **