A Book of Mediterranean FoodBook - 2002
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.
Publisher: New York : New York Review Books, c2002
Edition: 2nd rev. ed
Branch Call Number: 641.591 D249b 2002
Characteristics: xvi, 203 p. : ill. ; 21 cm
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