A Book of Mediterranean Food

Resumen

A Book of Mediterranean Food was an influential cookery book written by Elizabeth David in 1950, 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. The book was illustrated with quotations from famous writers.
At the time, many ingredients were scarcely obtainable, but the book was quickly recognised as serious, and within a few years it profoundly changed English cooking and eating habits.