A Book of Mediterranean Food by Elizabeth David

Search this book for Recipes »

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • 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

Other cookbooks by this author