BOOK OF MEDITERRANEAN FOOD

This facsimile edition of A Book of Mediterranean Food, first published in 1950, is Elizabeth David's passionate mixture of recipes, culinary lore, and frank talk. It contains practical recipes evoking all the colour and fun of the Mediterranean, dishes as soupe au pistou, pebronata from Corsica, or the skordalia of the Greeks; some are sumptuous, many are simple, most are sublime. The ingredients for these dishes are all readily available today but are treated in unfamiliar ways. The illustrations by John Minton are a delightful embellishment of the text.