A Book of Mediterranean Food
A Book of Mediterranean Food is a seminal cookbook by Elizabeth David, first published in 1950. It is widely regarded as one of the most influential cookbooks of the 20th century, introducing British readers to the flavors and ingredients of the Mediterranean region.
Background[edit | edit source]
Elizabeth David wrote A Book of Mediterranean Food after returning to England from a period spent living in the Mediterranean. The book was inspired by her experiences in France, Italy, Greece, and Egypt, where she developed a deep appreciation for the local food and culinary traditions.
Content[edit | edit source]
The book is divided into chapters based on different types of dishes, such as soups, fish, meat, vegetables, and desserts. Each chapter includes a variety of recipes that highlight the use of fresh, seasonal ingredients and simple cooking techniques. Some of the notable recipes include bouillabaisse, ratatouille, and taramasalata.
Influence[edit | edit source]
A Book of Mediterranean Food had a profound impact on British cooking, which at the time was characterized by its blandness and reliance on processed foods. David's book introduced readers to the vibrant flavors and healthy ingredients of Mediterranean cuisine, encouraging them to experiment with new recipes and cooking methods.
Legacy[edit | edit source]
Elizabeth David went on to write several more influential cookbooks, including French Country Cooking and Italian Food. Her work is credited with transforming British culinary culture and inspiring a new generation of chefs and home cooks.
Related Pages[edit | edit source]
- Elizabeth David
- Mediterranean cuisine
- French Country Cooking
- Italian Food
- Bouillabaisse
- Ratatouille
- Taramasalata
External links[edit source]
- Wikibooks article on A Book of Mediterranean Food
- Wikipedia's article on A Book of Mediterranean Food
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