A Book of Mediterranean Food

Who’s the author? Elizabeth David (1913-1992) was one of Britain’s most celebrated and inspirational cookery writers. With books including  French Provincial Cooking, Italian Food, and Summer Cooking, she helped introduce new cuisines, ingredients and cooking techniques to home kitchens in postwar Britain.

Elizabeth’s books and journalism merited her appointment as a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986.

What’s it about? First published in 1950, A Book of Mediterranean Food encompasses an array of recipes from the cuisines of Italy, Turkey, Greece and Spain, with chapters covering soups, salads, meat, fish, vegetables, sweets and more. It is widely credited with bringing staples of Southern European cooking to British kitchens, such as olive oil (which was previously only stocked in pharmacies).

Recipes we love: Moules Mariniére, Osso Buco, Potato Kephtédés, and Chocolate Cream Mousse.

Perfect for: Anyone interested in learning the classic dishes of Mediterranean cooking.