A Book Of Mediterranean Food
Condition: SECONDHAND
This is a secondhand book. The jacket image is a photograph of the exact copy we have in stock. This image shows the condition of this book. Further condition remarks are below.
Condition remarks:
Book: Good
Jacket: No dust jacket
Pages: Yellowed
Condition remarks: Condition as shown in image
Few cookbooks have done more to transform the British kitchen than Elizabeth David's landmark debut, A Book of Mediterranean Food — a passionate, sun-drenched odyssey through the cuisines of France, Italy, Greece, Spain, and the Middle East that arrived like a revelation in a nation still dulled by post-war rationing. Drawing on her years of living and travelling across the Mediterranean, David presents an evocative collection of recipes — bouillabaisse, ratatouille, aioli, and pilaffs — woven together with vivid prose that conjures the aromas of olive oil, garlic, and fresh herbs as vividly as the dishes themselves. David's genius lies not merely in her recipes, but in her insistence that good food is inseparable from the culture, landscape, and people that produce it. Her writing is authoritative yet deeply personal, instructing the reader not just in technique but in a whole philosophy of eating — one rooted in simplicity, quality ingredients, and an unashamed love of pleasure. This revised Penguin Handbook edition made her vision accessible to a wider audience, cementing her reputation as one of the most influential food writers of the twentieth century. For anyone who has ever been seduced by the Mediterranean table, this is the book that started it all.
Author: Elizabeth David
Format: Paperback
Genre: Cookery
Condition remarks:
Book: Good
Jacket: No dust jacket
Pages: Yellowed
Condition remarks: Condition as shown in image
Few cookbooks have done more to transform the British kitchen than Elizabeth David's landmark debut, A Book of Mediterranean Food — a passionate, sun-drenched odyssey through the cuisines of France, Italy, Greece, Spain, and the Middle East that arrived like a revelation in a nation still dulled by post-war rationing. Drawing on her years of living and travelling across the Mediterranean, David presents an evocative collection of recipes — bouillabaisse, ratatouille, aioli, and pilaffs — woven together with vivid prose that conjures the aromas of olive oil, garlic, and fresh herbs as vividly as the dishes themselves. David's genius lies not merely in her recipes, but in her insistence that good food is inseparable from the culture, landscape, and people that produce it. Her writing is authoritative yet deeply personal, instructing the reader not just in technique but in a whole philosophy of eating — one rooted in simplicity, quality ingredients, and an unashamed love of pleasure. This revised Penguin Handbook edition made her vision accessible to a wider audience, cementing her reputation as one of the most influential food writers of the twentieth century. For anyone who has ever been seduced by the Mediterranean table, this is the book that started it all.