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A Book of Mediterranean Food
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A Book of Mediterranean Food was an influential cookery book written by Elizabeth David in 1950, her first, and published by John Lehmann. After years of rationing and wartime austerity, the book brou
Front cover of the first edition
Front cover of the first edition
The reality of rationing and austerity: queuing for fish in London, 1945
The reality of rationing and austerity: queuing for fish in London, 1945
Mediterranean port scene, drawn by John Minton for the book. Elizabeth David did not like the illustrations.
Mediterranean port scene, drawn by John Minton for the book. Elizabeth David did not like the illustrations.
Cassoulet, a southern French dish described in the book
Cassoulet, a southern French dish described in the book
English cuisine
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English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly hist
A Book of Mediterranean Food
…David in 1950, her first, and published by John Lehmann. After years of rationing and wartime austerity, the book brought light and colour back to English cooking, with simple fresh ingredients, from David's experience of Mediterranean cooking while living in France, Italy and Greece. The book was illustrated by…
Internationally recognised: afternoon tea in traditional English style in Philadelphia, Pennsylvania
Internationally recognised: afternoon tea in traditional English style in Philadelphia, Pennsylvania
Recipes from The Forme of Cury for "drepee", parboiled birds with almonds and fried onions, and "mawmenee", a sweet stew of capon or pheasant with cin
Recipes from The Forme of Cury for "drepee", parboiled birds with almonds and fried onions, and "mawmenee", a sweet stew of capon or pheasant with cinnamon, ginger, cloves, dates, and pine nuts, coloured with sandalwood, c.1390
Thomas Dawson's The Good Huswifes Jewell was first published in 1585.
Thomas Dawson's The Good Huswifes Jewell was first published in 1585.
Pies have been an important part of English cooking from Tudor times to the present day.
Pies have been an important part of English cooking from Tudor times to the present day.