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Product Description
Product Description
A Book of Mediterranean Food - published in 1950 - was Elizabeth David's first book and it is based
on a collection of recipes she made while living in France, Italy, the Greek islands and Egypt.
'Britain's most inspirational food writer' Independent
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 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
Elizabeth David is the woman who changed the face of British cooking. 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.
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Most Helpful Customer Reviews
18 of 19 people found the following review helpful:
5.0 out of 5 stars
Not just a cookery book-an insight into the pleasure of food,
By
This review is from: A Book of Mediterranean Food (Penguin Cookery Library) (Paperback)
"Elizabeth David discovered her taste for good food and wine when she lived with a French family while studying history and literature at the Sorbonne. A few years after her return to England she made up her mind to learn to cook so that she could reproduce for herself and for her friends some of the food that she had come to appreciate in France. Subsequently Mrs David lived and kept house in France, Italy, Greece, Egypt and India, as well as in England. She found not only the practical side but also the literature of cookery to be of absorbing interest and studied it throughout her life." This, her first book, appeared in 1950:- 'With this selection of Mediterranean dishes, I hope to give some idea of the lovely cookery of those regions to people who do not already know them, and to stir the memories of those who have eaten this food on its native shores, and who would like sometimes to bring the flavour of those blessed lands of sun and sea and olive trees into their English kitchen' E.D. London 1950. Interspersed with charming black and white illustrations, the ED notes make this a hard book to put down, as it is such a delight to read. It is so easy to get absorbed into the life of this fascinating woman.
20 of 32 people found the following review helpful:
4.0 out of 5 stars
Better to read than cook from,
By A Customer
This review is from: A Book of Mediterranean Food (Penguin Cookery Library) (Paperback)
This is the book that apparently lifted the spirits of all the 1950s foodies fed up with rationing. It is more interesting to read in its context than useful as a recipe book, many of the quantities are very sketchy for a start.Very much worth reading though
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