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)

  • 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.

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 014027328X
  • ISBN 13 9780140273281
  • Published May 28 1998
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Penguin Books Ltd

Publishers Text

Long acknowledged as the inspiration for such modern masters as Julia Child and Claudia Roden, "A Book of Mediterranean Food" is Elizabeth David's passionate mixture of recipes, culinary lore, and frank talk. In bleak postwar Great Britain, when basics were rationed and fresh food a fantasy, David set about to cheer herself - and her audience - up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the Middle East. Some are sumptuous, many are simple, most are sublime.

Other cookbooks by this author