A Book of Mediterranean Food by Elizabeth 1913-1992 David
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.From the evocative Book of Mediterranean Cuisine in ration-bound 1950 to the masterful English Bread and Yeast Cooking in 1977, Elizabeth David (1913-1992) authored eight books during her lifetime. Her cookbooks are praised for their literary depth as well as their recipes. In 1999, Penguin Twentieth-Century Classics released French Provincial Cooking and Italian Cuisine.
| SKU | Unavailable |
| ISBN 13 | 9781014193605 |
| ISBN 10 | 1014193605 |
| Title | A Book of Mediterranean Food |
| Author | Elizabeth 1913-1992 David |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Hassell Street Press |
| Year published | 2021-09-09 |
| Number of pages | 212 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |