A Book of Mediterranean Food by Elizabeth David

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  • Soupe au pistou

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Soups; Mediterranean
    • Ingredients: French beans (haricots verts); potatoes; vermicelli pasta; basil; tomatoes; Gruyère cheese; store-cupboard ingredients
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  • Soupe basque

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Soups; Mediterranean
    • Ingredients: lard; pumpkins; green cabbage; store-cupboard ingredients
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  • Avgolimono

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Soups; Mediterranean
    • Ingredients: chicken broth; rice; eggs; store-cupboard ingredients
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  • Soupe catalane

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Soups; Mediterranean
    • Ingredients: onions; bacon; celery; tomatoes; potatoes; eggs; thyme; parsley; nutmeg; store-cupboard ingredients
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  • Puree leontine

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Soups; Mediterranean
    • Ingredients: leeks; spinach; peas; lettuce; parsley; mint; celery; store-cupboard ingredients
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  • Soup of haricot beans

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Soups; Mediterranean
    • Ingredients: pork butt; mutton; ham; garlic sausages; whole goose; store-cupboard ingredients; haricot beans
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  • Soup with risotto

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Soups; Mediterranean
    • Ingredients: rice; chicken broth; store-cupboard ingredients
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  • Zuppa alla modenese

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Soups; Mediterranean
    • Ingredients: spinach; eggs; nutmeg; Parmesan cheese; store-cupboard ingredients
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  • Hot cucumber soup

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Soups; Mediterranean
    • Ingredients: potatoes; onions; cucumbers; parsley; chives; leeks; mint; store-cupboard ingredients
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  • Fish soup

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Soups; Mediterranean
    • Ingredients: fish fillets; cod; leeks; celery; parsley; tomato purée; fennel; lemons; store-cupboard ingredients
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  • Soupe aux moules

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Soups; Mediterranean
    • Ingredients: mussels; celery; parsley; store-cupboard ingredients
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  • Tomato and shell-fish soup

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Soups; Mediterranean
    • Ingredients: tomatoes; herbs of your choice; mussels; prawns; clams; vermicelli pasta; parsley; store-cupboard ingredients
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  • Melokhia

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Soups; Mediterranean
    • Ingredients: rabbit; dried chiles; ground cayenne pepper; store-cupboard ingredients; melokhia
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  • Iced cucumber jelly soup

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Soups; Mediterranean
    • Ingredients: cucumbers; mint; gelatin; prawns; store-cupboard ingredients
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  • Gaspacho

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Soups; Mediterranean
    • Ingredients: cucumbers; canned pimentos; bread; store-cupboard ingredients
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  • Gaspacho variation

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Soups; Mediterranean
    • Ingredients: tomato soup; tomatoes; paprika; black olives; parsley; store-cupboard ingredients
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  • Iced chicken and tomato consomme

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Soups; Summer; Mediterranean
    • Ingredients: chicken stock; basil; chicken consommé
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  • Tarama

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Salads; Mediterranean
    • Ingredients: eggs; smoked cod roe; store-cupboard ingredients
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  • Okrochka

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Soups; Mediterranean
    • Ingredients: cucumbers; fennel; frankfurters sausage; shrimp; cooked lobster meat; leeks; parsley; yogurt; store-cupboard ingredients
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  • Sardines marinees a la nicoise

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Salads; Mediterranean
    • Ingredients: canned sardines; bay leaves; store-cupboard ingredients
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  • Iced pimento soup

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Soups; Mediterranean
    • Ingredients: canned pimentos; tomato juice; store-cupboard ingredients
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  • Tahina salad

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Salads; Mediterranean
    • Ingredients: sesame seeds; parsley; store-cupboard ingredients
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  • The savoury omelette

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Egg dishes; Mediterranean
    • Ingredients: eggs; parsley; store-cupboard ingredients
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  • Pan bania

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Salads; Mediterranean
    • Ingredients: black olives; canned pimentos; tomatoes; broad beans; store-cupboard ingredients
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  • Tarte a l'oignon et aux oeufs

    from A Book of Mediterranean Food A Book of Mediterranean Food by Elizabeth David

    • Categories: Egg dishes; Mediterranean
    • Ingredients: all-purpose flour; lard; store-cupboard ingredients
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Notes about this book

  • Eat Your Books

    2001 James Beard Award (Hall of Fame)

Notes about Recipes in this book

  • Poireaux a la provencale

    • chriscooks on August 01, 2011

      Works well with young leeks in the summer when the tomatoes are good.

  • Patafla

    • chriscooks on July 01, 2012

      This is essentially a highly-flavored bread salad that is put back into the bread. It needs to sit overnight, after which it is delicious. A bit messy to eat but wonderful. Only worth making when local tomatoes are available. The recipe makes more than you need to stuff the baguettes; cut back on the bread. The recipe in my book does not have canned pimentos; I used a green pepper.

  • Ham and pineapple salad

    • MmeFleiss on October 03, 2015

      Not part of either the ebook nor the 1955 edition.

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  • ISBN 10 1590170032
  • ISBN 13 9781590170038
  • Linked ISBNs
  • Published Apr 30 2002
  • Format Paperback
  • Page Count 203
  • Language English
  • Edition 2nd
  • Countries United States
  • Publisher New York Review Of Books
  • Imprint New York Review of Books

Publishers Text

Introduction by Clarissa Wright Douglas. First published in 1950, Elizabeth David's A Book of Mediterranean Food ushered 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 consists of recipes David collected when she lived in France, Italy, Greece, and Egypt. [Elizabeth David was] --the best food writer of her time. -- The Times Literary Supplement

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