| 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
WE WILL NOT BE UNDERSOLD! Click here for our low price guarantee Binding Type: Paperback - See All Available Formats & Editions 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. Click for more in this series: New York Review Books Classics |
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| 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" L (0.60 lbs) 222 pages |
| Themes: - Cultural Region - Mediterranean |
| Features: Illustrated, Index, Price on Product, Table of Contents |
| Awards: James Beard Foundation Book Awards, Winner, Kitchen Aid Hall/Fame, 2001 |
| Review Citations: Library Journal 07/15/2002 |
| 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. |
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