{"product_id":"a-book-of-mediterranean-food-paperback","title":"A Book of Mediterranean Food - Paperback","description":"\u003cp\u003eby \u003cb\u003eElizabeth David\u003c\/b\u003e (Author), \u003cb\u003eClarissa Dickson Wright\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eLong acknowledged as the inspiration for such modern masters as Julia Child and Claudia Roden, \u003ci\u003eA Book of Mediterranean Food\u003c\/i\u003e 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.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eElizabeth David\u003c\/b\u003e (1913-1992) was brought up in an outwardly idyllic seventeenth-century Sussex farmhouse, Wootton Manor, and her interest in cooking may well have been a response to the less-than-stellar meals on offer there. During World War II she lived in France, Italy, Greece, and Egypt (where she worked for the Ministry of Information), and spent much of her time researching and cooking local fare. On her return to London in 1946, David began to write cooking articles, and in 1949 the publisher John Lehmann offered her a hundred-pound advance for \u003ci\u003eA Book of Mediterranean Food\u003c\/i\u003e. When it came out the following year, it proved a revelation to Anglo-Saxon appetites. \u003ci\u003eSummer Cooking\u003c\/i\u003e (1955, also published by NYRB Classics) consolidated her position as the foremost food writer of her day. David continued to be a student of her art throughout her life. Always an innovative force, she even persuaded Le Creuset to extend its range of cookware colors by pointing at a pack of Gauloises. \"That's the blue I want,\" she said. Elizabeth David was awarded a CBE, made a Chevalier de l'Ordre de Mérite Agricole, and--the honor that pleased her most--elected a Fellow of the Royal Society of Literature. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eClarissa Dickson Wright\u003c\/b\u003e is best known as half of TV's \u003ci\u003eTwo Fat Ladies\u003c\/i\u003e duo and cowrote that series' cookbooks. Her other books include \u003ci\u003eThe Haggis: A Little History\u003c\/i\u003e (1996) and \u003ci\u003eFood: What We Eat and How We Eat\u003c\/i\u003e (1999).\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 222\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.51 x 8 x 5.1 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 30, 2002\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2001)\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":42167066034311,"sku":"9781590170038","price":17.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/2623\/2711\/files\/48f89ebb69d2bb06a4450cd5b1936243.webp?v=1733324958","url":"https:\/\/booksby.splitshops.com\/products\/a-book-of-mediterranean-food-paperback","provider":"Books by splitShops","version":"1.0","type":"link"}