By Elizabeth David
Lengthy stated because the idea for such smooth masters as Julia baby and Claudia Roden, A ebook of Mediterranean Food is Elizabeth David's passionate mix of recipes, culinary lore, and frank speak. In bleak postwar nice Britain, while fundamentals have been rationed and clean nutrients a delusion, David set approximately to cheer herself --and her audience-- up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the center East. a few are luxurious, many are basic, so much are elegant.
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Extra resources for A Book of Mediterranean Food
In her later works she explored the traditions of English cooking (Spices, Salt and Aromatics in the English Kitchen, 1970) and with English Bread and Yeast Cookery (1977) became the champion of a long overdue movement for good bread. An Omelette and a Glass of Wine (1984) is a selection of articles first written for the Spectator, Vogue, Nova and a range of other journals. The posthumously published Harvest of the Cold Months (1994) is a fascinating historical account of aspects of food preservation, the worldwide ice trade and the early days of refrigeration.
I thought it looked interesting and certainly it was most decorative. So that was settled. Now about the title. Mr Lehmann wasn’t happy with mine. I had called it A Book of Mediterranean Food, but was open to other suggestions. How about The Blue Train Cookery Book then? Oh dear. Surely that famous Blue Train had vanished along with our pre-1939 lives and the Tatler photographs of society girls sitting in bathing suits on the beaches of Cannes, Menton, Cap d’Antibes, St Juan les Pins? Diffidently, I reached for a straw.
Authors aren’t always delighted to have their writing technique questioned. Personally, I’m only too grateful to have faults and inconsistencies pointed out, although I do draw the line at so-called editors who go through my copy adding hundreds of commas and capitals – you’re neurotic about commas, Leonard Russell, literary editor of the Sunday Times in the late 1950s, once told me. No wonder, given some of the editing I’d been subjected to. Anyway, in 1950 John Lehmann didn’t employ a specialist editor to deal with cookery, so my original typescript (years later John told me it was the untidiest ever submitted to him) was left more or less as I had handed it over.
A Book of Mediterranean Food by Elizabeth David