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Elizabeth David

A Book of Mediterranean Food

Buch

This tasty book ushers 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 includes recipes David collected when she lived in France, Italy, Greece, and Egypt. Illustrations.

CHF 23.50

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Produktdetails


Weitere Autoren: Dickson Wright, Clarissa (Solist)
  • ISBN: 978-1-59017-003-8
  • EAN: 9781590170038
  • Produktnummer: 9698981
  • Verlag: New York Review Of Books
  • Sprache: Englisch
  • Erscheinungsjahr: 2002
  • Seitenangabe: 203 S.
  • Masse: H20.3 cm x B13.0 cm x D1.3 cm 272 g
  • Auflage: 2. A.
  • Gewicht: 272

Über den Autor


Elizabeth David (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 A Book of Mediterranean Food. When it came out the following year, it proved a revelation to Anglo-Saxon appetites. Summer Cooking (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.Clarissa Dickson Wright is best known as half of TV’s Two Fat Ladies duo and cowrote that series’ cookbooks. Her other books include The Haggis: A Little History (1996) and Food: What We Eat and How We Eat (1999).

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