A Book of Mediterranean Food
Language: English
Cookery Cookery; Mediterranean Cooking French General Italian Mediterranean Regional & Ethnic Regional & Ethnic - Mediterranean Wine
Publisher: New York Review of Books
Published: Apr 30, 2002
Language: English
Cookery Cookery; Mediterranean Cooking French General Italian Mediterranean Regional & Ethnic Regional & Ethnic - Mediterranean Wine
Publisher: New York Review of Books
Published: Apr 30, 2002
Description:
SUMMARY: 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.