A Book of Mediterranean Food and Other Writings

A Book of Mediterranean Food, David’s first great classic, was based on memories of happy years spent in France, Italy, the Greek Islands and Egypt. Elizabeth David provides a stunning array of recipes that introduce the reader to the individual flavors that characterize Mediterranean cuisine. Woven throughout are entertaining diversions exploring the origin of recipes and anecdotes from travelers and writers and, of course, Elizabeth David’s own forthright opinions on the awarding of Michelin stars, the delights of the white truffles of Alba and the lack of a good tomato.