| A Book of Mediterranean Food Contributor(s): David, Elizabeth (Author), Dickson Wright, Clarissa (Foreword by) |
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ISBN: 1590170032 ISBN-13: 9781590170038 Publisher: New York Review of Books OUR PRICE: $16.16 Product Type: Paperback - Other Formats Published: April 2002 Annotation: This tasty book ushers in cooking's modern era, emphasizing fresh ingredients and the idea that good food need not be the exclusive province of the master chef. "A Book of Mediterranean Food" includes recipes David collected when she lived in France, Italy, Greece, and Egypt. Illustrations. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Mediterranean - Cooking | Reference - Cooking | History |
| Dewey: 641.591 |
| LCCN: 2002000749 |
| Series: New York Review Books Classics |
| Physical Information: 0.51" H x 5.1" W x 8" (0.60 lbs) 222 pages |
| Themes: - Cultural Region - Mediterranean |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |