A Book of Mediterranean Food
Author(s): Elizabeth David; Clarissa Dickson Wright (Foreword by)
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.
Product Information
General Fields
- :
- : New York Review of Books, Incorporated, The
- : NYRB Classics
- : 0.235868
- : 01 April 2002
- : .76 Inches X 4.98 Inches X 7.96 Inches
- : books
Special Fields
- : Elizabeth David; Clarissa Dickson Wright (Foreword by)
- : Paperback
- : English
- : 641.594
- : 222