E. DAVID

Mediterranean Food, Elizabeth David's first book, is based on a collection of recipes she made when she lived in France, Italy, the Greek Islands and Egypt. Here are the satisfying pasta and polenta dishes of Italy, the aromatic and tangy salads of Turkey and Greece and the delicate seafood and saffron dishes of Spain. From the simplicity of taramásalata and hummus to delicious plates of ratatouille or paella, all the tastes of the sunny south lie within these enticing pages.

Discover the enticing and mouth-watering flavours of Mediterranean cooking with Elizabeth Davids classic cookbookBritains most inspirational food writerINDEPENDENT_______Having lived in France, Italy, the Greek islands and Egypt, Elizabeth David has perfected the art of Mediterranean cooking.In her classic cookbook she gives us hearty pasta dishes from Italy; aromatic and tangy salads from Turkey and Greece; and tasty seafood and saffron dishes from Spain.With delicious dishes including . . .- Tomato and Shellfish Soup- Greek Spinach Pie- Toulouse-Style Cassoulet- Valencian Paella- Turkish Salad Dressing- Syrian Fish Sauce. . . You will be taken on a tasting tour of the Mediterranean from your own kitchen.Whether it is the simplicity of hummus or the delicious blending of flavours found in plates of ratatouille or paella, Elizabeth Davids wonderful recipes in A Book of Mediterranean Food 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 readExpress on SundayWhen you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the pageGuardian