A Book of Mediterranean Food

Elizabeth David, John Minton

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English

Penguin
07 July 2011

Cookery, food & drink; National & regional cuisine

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.

By: Elizabeth David
Illustrated by: John Minton
Imprint: Penguin
Country of Publication: United Kingdom
Dimensions: Height: 197mm, Width: 129mm, Spine: 14mm
Weight: 170g
ISBN: 9780140273281
ISBN 10: 014027328X
Pages: 240
Publication Date: 07 July 2011
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Introduction: Introduction Preface 1: Preface to the Penguin Edition Preface 2: Preface to the Second Revised Penguin Edition Introduction 2: Introduction to the 1988 Edition 1: Table of Equivalent Gas and Electric Oven Temperatures 2: Table of Equivalent American Measurements 3: Liquid Measurements Part 1: Soups Part 2: Eggs and Luncheon Dishes 1: Snails Part 3: Fish 1: Shell Fish 2: Sea and Freshwater Fish 3: Octopus and Cuttlefish Part 4: Meat 1: Veal 2: Lamb and Mutton 3: Beef 4: Pork 5: Kid 6: Boar Part 5: Substantial Dishes Part 6: Poultry and Game 1: Hare and Rabbit Part 7: Vegetables Part 8: Cold Food and Salads 1: Note on Hors d’Œuvre Part 9: A Few Sweets Part 10: Jams and Preserves Part 11: Sauces Acknowledgements: Acknowledgements

Elizabeth David (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986.

Reviews for A Book of Mediterranean Food

When David first published this book in 1950 (with John Minton's delightful illustrations, also reproduced in this edition), she changed British gastronomic habits forever. Written as a 'personal antidote' to the bleak conditions and acute food shortages she found on her return to England in 1946, this collection of recipes is Elizabeth David's hymn to the sun. In her simple, elegant prose she evoked all the colours, aromas and flavours of the cuisine of Mediterranean lands, put its sun on our Formica tables and cast Yorkshire pudding and spotted dick into doubt. English readers, starved of such pleasures, found her recipes, interwoven with sharp details of Mediterranean peoples and customs, irresistible. Nearly 50 years on, the book remains just as contemporary. David's chatty prose, peppered with quotes and opinion, is as readable as good fiction, and her recipes are all so tantalizing that the book makes for good cover-to-cover reading. Every self-respecting cook should have one. (Kirkus UK)