A Book of Mediterranean Food

by Elizabeth David

The story of the British cookery writer Elizabeth David is fascinating. Born in 1913, it has long been acknowledged that she was the inspiration for such modern masters as Julia Child and Claudia Roden.

Born to an upper-class family, Elizabeth David rebelled against social norms of the day. In the 1930’s she moved to Paris where she fell in love with a married man with whom she travelled across Italy, Greece and Egypt up until the time she returned to England in 1946.  Shocked by the inferior food in her homeland after experiencing such a vast array of quality food on her travels, she began writing food magazine articles that quickly caught the attention of the British public. This led to publishing A Book of Mediterranean Food in 1950 at the age of 36.

Up until last year, this cookbook hadn’t been available since the 1960s. Grub Street Publishing was delighted to publish a hardback reissue for the cooks of today to experience.

The book presents a collection of recipes from the time Elizabeth lived in France, Italy, the Greek Islands and Egypt and contains Mediterranean recipes such as soupe au pistou, pebronata from Corsica and the skordalia of the Greeks. The recipes are described as being sumptuous, simple and sublime as they introduced garlic, olive oil and herbs to Britain's post-war kitchen table.

The book also includes interesting stories from Elizabeth’s travels and extracts from famous authors. It is one to sit down & read while letting your imagination travel back in time to the modern culinary awakening.

To read more about the woman who pioneered simple modern cooking, visit here.