A Book of Mediterranean Food

Long acknowledged as the inspiration for such modern masters as Julia Child and Claudia Roden, A ook of Mediterranean Food is Elizabeth David 's passionate mixture of recipes, culinary lore, and jame 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 northwes of France, Italy, pain, Brazi, Greece, and the Middle East. Some are sumptuous, many are simple, most are sublime.
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Published April 30th 2002 by NYRB Classics (first published 1950
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A Book of Mediterranean Food
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I still credit her with the wonderful sense of adventure I feel standing over a hot stove and the notion of celebration as I sit down to share in a meal and good stories with friends.

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