David - A Book of Mediterranean Food
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A Book of Mediterranean Food - published in 1950 - was Elizabeth Davids first book and it is based
on a collection of recipes she made while living in France, Italy, the Greek islands and Egypt.
Britains most inspirational food writer Independent
She gives us hearty pasta and polenta dishes from Italy; aromatic and tangy salads from Turkey and Greece;
and tasty seafood and saffron dishes from Spain.
Whether it is the simplicity of hummus or the delicious blending of flavours found in plates of ratatouille or paella, Elizabeth Davids wonderful recipes are imbued with all the delights of the sunny south.
Not only did she transform the way we cooked but she is a delight to read Express on Sunday
Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new...
David: author's other books
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Published by the Penguin Group
Penguin Books Ltd, 80 Strand, London WC2R 0RL , England
Penguin Group (USA) Inc., 375 Hudson Street, New York, New York 10014, USA
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Penguin Books (South Africa) (Pty) Ltd, Block D, Rosebank Office Park, 181 Jan Smuts Avenue, Parktown North, Gauteng 2193, South Africa
Penguin Books Ltd, Registered Offices: 80 Strand, London WC2R 0RL , England
www.penguin.com
First published by John Lehmann 1950
This edition revised for Macdonald and Co. by Elizabeth David and first published by them in 1958
First revised edition published in Penguin Books 1955
Second revised edition 1965
Reissued in this edition 2011
Copyright Elizabeth David, 1958, 1965, 1988
An illustrated and revised edition was published by Dorling Kindersley in 1988
All rights reserved
ISBN: 978-1-405-91736-0
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PENGUIN BOOKS
Elizabeth David discovered her taste for good food and wine when she lived with a French family while studying history and literature at the Sorbonne. A few years after her return to England she made up her mind to learn to cook so that she could reproduce for herself and her friends some of the food that she had come to appreciate in France. Subsequently, Mrs David lived and kept house in France, Italy, Greece, Egypt and India, as well as in England. She found not only the practical side but also the literature of cookery of absorbing interest and studied it throughout her life.
Her first book, Mediterranean Food, appeared in 1950. French Country Cooking followed in 1951, Italian Food, after a year of research in Italy, in 1954, Summer Cooking in 1955 and French Provincial Cooking in 1960. These books and a stream of often provocative articles in magazines and newspapers changed the outlook of English cooks for ever.
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. South Wind Through the Kitchen, an anthology of recipes and articles from Mrs Davids nine books, selected by her family and friends, and by the chefs and writers she inspired, was published in 1997, and acts as a reminder of what made Elizabeth David one of the most influential and loved of English food writers. A final anthology of unpublished recipes, uncollected articles and essays entitled Is There a Nutmeg in the House? was published in 2000. This was followed in 2003 by Elizabeth Davids Christmas. In 2010, to mark fifty years since publication of Mediterranean Food, Penguin published At Elizabeth Davids Table, a collection of her best recipes and articles, illustrated for the first time with photographs.
In 1973 her contribution to gastronomy was recognized with the award of the first Andr Simon Memorial Fund Book Award. An OBE followed in 1976, and in 1977 she was made a chevalier de lordre du Mrite Agricole. In the same year English Bread and Yeast Cookery won Elizabeth David the Glenfiddich Writer of the Year Award. The universities of Essex and Bristol conferred honorary doctorates on her in 1979 and 1988 respectively. In 1982 she was elected a Fellow of the Royal Society of Literature and in 1986 was awarded a CBE. Elizabeth David died in 1992.
TO
Veronica Nicholson
This book first appeared in 1950, when almost every essential ingredient of good cooking was either rationed or unobtainable. To produce the simplest meal consisting of even two or three genuine dishes required the utmost ingenuity and devotion. But even if people could not very often make the dishes here described, it was stimulating to think about them; to escape from the deadly boredom of queuing and the frustration of buying the weekly rations; to read about real food cooked with wine and olive oil, eggs and butter and cream, and dishes richly flavoured with onions, garlic, herbs, and brightly coloured southern vegetables.
In revising the recipes for the present edition I have had little to alter as far as the ingredients were concerned, but here and there I have increased the number of eggs or added a little more stock or bacon or meat to a recipe; I have taken out one or two dishes which were substitute cooking in that, although no false ingredients were used, a good deal of extra seasoning, in the form of tomato pure or wine and vegetables, was added to make up for lack of flavour which should have been supplied by meat or stock or butter.
Because in those days poor quality and lack of ingredients necessitated the use of devious means to achieve the right results, and also because during the last few years I have had opportunities of learning a good deal more than I knew at the time about different methods of cooking, I have been able to simplify the instructions for making some of the dishes. A few recipes which had nothing to do with Mediterranean cooking and which I included perhaps out of over-enthusiasm, I have replaced with Mediterranean recipes which I have since collected. Some of these are for Eastern Mediterranean dishes, from Greece, Syria, Turkey, and the Middle East, others from Italy, Spain, and Provence.
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