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A Book of Mediterranean Food
by Elizabeth David
ISBN-10: 1590170032
ISBN-13: 9781590170038
ISBN-13: 9781590170038
Region: Mediterranean
Publisher: New York Review Books
Publication Date: April, 2002
Publishers Information
About A Book of Mediterranean Food
Publisher Web Link: http://www.nybooks.com/
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. (http://www.nybooks.com/)
Author Information
About Elizabeth David
Elizabeth David CBE (26 December 1913 – 22 May 1992) was a pre-eminent British cookery writer of the mid 20th century.
David is considered responsible for bringing French and Italian cooking into the British home (along with now ubiquitous items such as olive oil and the courgette). In a Britain worn down by post-war rationing and dull food, she celebrated regional and rural Mediterranean dishes rather than the fussier food of the gourmands and aristocrats. David’s style is characterised by terse descriptions of the recipes themselves, accompanied by detailed descriptions of their context and historical background, and often laced with anecdotal asides. Her criticism of bad food, including much of the food of England that she and her readers had grown up with, was often scathing.
