30 years ago, while I was still a student, I bought "Mediterranean Food" in a Penguin paperback edition. It became one of my basic cookbooks, and has been used frequently until the present. The paperback has become worn, with interesting food-stains here and there. The possibility of getting it in a hard-back edition, together with two other early classics, was therefore irresistible. The other two books incorporated in this edition have been equally inspiring. Sometimes, I read it for inspiration and not because I am planning a meal. But at other times I start with one or two ingredients. Quite often, I find a dish in David's book, which I then try out. David put great emphasis on using seasonal ingredients. Making use of the season's vegetables is no longer necessary from an economic or practical point of view. But from an environmental view it still makes sense, if it means that you can buy local produce that has not been transported across half the globe. And it is also an interesting challenge for a hobby-cook!