000			01873nam a2200313 i 4500
003			OSt
005			20251211145912.0
008			251211t20242024enka gr 001 0 eng d
020			_a9781911714200 _qhardback _cRM 125.95
040			_aPPAK _beng _cPPAK _erda
082	0	4	_a641.594 _223
090	0	0	_a641.594 _bDAV _dR
100	1		_aDavid, Elizabeth, _eauthor.
245	1	2	_aA Book of Mediterranean FOOD / _cby Elizabeth David.
246	3	0	_aBook of mediterranean food
250			_aHardback edition.
264		1	_aLondon : _bGRUB STREET, _c2024
264		4	_c©2024
300			_a208 pages : _billustrations, _c21 cm
336			_atext _2rdacontent
336			_astill image _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
500			_aIncludes index.
520			_aA Book of Mediterranean Food - published in 1950 - was Elizabeth David's first book and it is based on a collection of recipes she made while living in France, Italy, the Greek islands and Egypt. 'Britain's 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 David's 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 flavours and aromas into kitchens across Britain.
650	1	0	_aCooking, Mediterranean
650	2	0	_aCooking & Food.
942			_2ddc _cB
999			_c202108 _d202108