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A Book of Mediterranean Food
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A Book of Mediterranean Food Paperback - 2002

by Elizabeth David; Foreword by Clarissa Dickson Wright

This tasty book ushers 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" includes recipes David collected when she lived in France, Italy, Greece, and Egypt. Illustrations.


First line

The origin of pistou is Genoese, but it has become naturalized in Nice and the surrounding country.

Details

  • Title A Book of Mediterranean Food
  • Author Elizabeth David; Foreword by Clarissa Dickson Wright
  • Binding Paperback
  • Edition 2nd
  • Pages 222
  • Volumes 1
  • Language ENG
  • Publisher New York Review of Books
  • Date April 30, 2002
  • Illustrated Yes
  • Features Illustrated, Index, Table of Contents
  • ISBN 9781590170038 / 1590170032
  • Weight 0.6 lbs (0.27 kg)
  • Dimensions 8 x 5.1 x 0.51 in (20.32 x 12.95 x 1.30 cm)
  • Themes
    • Cultural Region: Mediterranean
  • Library of Congress subjects Cookery, Mediterranean
  • Library of Congress Catalog Number 2002000749
  • Dewey Decimal Code 641.591

Media reviews

Citations

  • Library Journal, 07/15/2002, Page 0

About the author

Elizabeth David (1913-1992) was brought up in an outwardly idyllic seventeenth-century Sussex farmhouse, Wootton Manor, and her interest in cooking may well have been a response to the less-than-stellar meals on offer there. During World War II she lived in France, Italy, Greece, and Egypt (where she worked for the Ministry of Information), and spent much of her time researching and cooking local fare. On her return to London in 1946, David began to write cooking articles, and in 1949 the publisher John Lehmann offered her a hundred-pound advance for A Book of Mediterranean Food. When it came out the following year, it proved a revelation to Anglo-Saxon appetites. Summer Cooking (1955, also published by NYRB Classics) consolidated her position as the foremost food writer of her day. David continued to be a student of her art throughout her life. Always an innovative force, she even persuaded Le Creuset to extend its range of cookware colors by pointing at a pack of Gauloises. "That's the blue I want," she said. Elizabeth David was awarded a CBE, made a Chevalier de l'Ordre de Mrite Agricole, and--the honor that pleased her most--elected a Fellow of the Royal Society of Literature.

Clarissa Dickson Wright is best known as half of TV's Two Fat Ladies duo and cowrote that series' cookbooks. Her other books include The Haggis: A Little History (1996) and Food: What We Eat and How We Eat (1999).

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