A collection of recipes the author made while living in the Mediterranean area, doing her own cooking and obtaining her information first hand. The majority of dishes do not require exotic ingredients, being made with everyday vegetables, herbs, fish and poultry but treated in unfamiliar ways.
Long acknowledged as the inspiration for such modern masters as Julia Child and Claudia Roden, A Book of Mediterranean Food is Elizabeth David's passionate mixture of recipes, culinary lore, and frank talk. In bleak postwar Great Britain, when basics were rationed and fresh food a fantasy, David set about to cheer herself --and her audience-- up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the Middle East. Some are sumptuous, many are simple, most are sublime.