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A Book of Mediterranean Food (New York Review Books Classics)

By David, Elizabeth

Publishers Summary:
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 “the best food writer of her time” (The Times Literary Supplement).

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ISBN
978-1-59017-003-8
Publisher
New York Review of Books


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Library Journal

Reviewed on July 15, 2002

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 ...Log In or Sign Up to Read More

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