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A Book of Mediterranean Food by Elizabeth David

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Notes about this book

  • Eat Your Books

    2001 James Beard Award (Hall of Fame)

  • Eat Your Books

    2001 James Beard Award (Hall of Fame)

Notes about Recipes in this book

  • Aigroissade toulonnaise

    • mcvl on March 07, 2018

      I'm a bit mystified as to why the indexer settled on chickpeas, green beans, and artichoke hearts in rendering this recipe. Elizabeth David calls for "a mixture of vegetables" and suggests green beans, artichokes, dried haricots, chickpeas, "etc." She also wants you to make your own aïoli. Really, there's no point in this dish with bought mayo -- that's a Midwestern potluck supper, not an aigroissade.

  • 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
  • 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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