With this selection of Mediterranean dishes, I hope to give some idea of the lovely cookery of those regions to people who do not already know them, and to stir the memories of those who have eaten this food on its native shores, and who would like sometimes to bring a flavor of those blessed lands of sun and sea and olive trees into their English kitchens. Elizabeth David, 1952

{HISTORY}

British cookbook author Elizabeth David (1913-1992) needs no introduction to the culinary world. She's one of the most well-known and beloved food writers and cooks right up there with Julia Child, James Beard and M.F.K. Fisher. Somehow she's escaped having a presence in the land of ITVK, but today we are very excited to bring a first edition of her first cookbook to the shop. 

Published in 1952, A Book of Mediterranean Food was the result in part of a passionate love affair with a married actor while Elizabeth was in her twenties. The relationship didn't work out in the end, but her passion for Mediterranean cuisine stuck and became a continual focus for the rest of her career.  

Seducing post-WWII British home cooks with her sunshine words, literary remarking, and relaxed meal prep suggestions, Elizabeth David took all the stuffiness and perfection out of cooking and in its place romanced readers with the subtle nuances of good, fresh, provincial country cooking. Her first cookbook is not a precise affair and does not always detail exact cooking temperatures, times, and measurements, but the recipes she selected for A Book of Mediterranean Food hint instead at a casual cooking experience that favors intuition, creativity, and complementary pairings of ingredients. That's really the joy of Mediterranean cooking at its heart. 

New cooks to Elizabeth David in her early years will not find the overly specific instruction of modern cookbooks and recipe developers today, but what she lacks in those details she more than makes up for in describing how a recipe comes together.  For example, she's loose on some directions... "cook noodles in the usual way." Instead of a precise measurement of salt, she says "have the water well salted."  And instead of specifying the exact number of potatoes required in a recipe for Pommes de Terre à la Manière d’Apt, she simply starts the recipe by saying "potatoes cut in rounds,” but never says exactly how many potatoes.  

Don't be daunted by this level of vagueness though. Reading through a couple of chapters or even just a couple pages of her book before embarking on one of her recipe endeavors quickly lulls you into her style of cooking. Not too worry, you’ll get the hang of things. Also, she states in the beginning of the book that all recipes are intended for 4-6 people, so that will give you a rough guideline on proportion, size, and ingredient quantities when not specifically stated. 

We especially love this cookbook for the way in which Elizabeth promotes a relaxing culinary experience while highlighting how specific dishes are served and enjoyed in the Mediterranean countries from which they originated. 

Interesting recipes include Stuffed Pimentos, Honeyed Soufflé, Prebronata de Boeuf, Salade de Haricots Blancs Secs, Coquilles Saint Jacques à la Crème, Pan Bania, Patafla, Cumberland Sauce, Cold Chicken Veronique, Ragout of Shellfish, Rice Salad, Tapenade, Aleppo Chicken, Spaghetti à la Sicilienne, Fish Plaki, Anchoiade Croze, Gateau de Figues Sèches, and Negre en Chemise.

Beautifully illustrated throughout by British artist John Minton (1917-1957), A Book of Mediterranean Food is considered Elizabeth David's most beloved cookbook, and its recipes have continued to inspire both novice and professional cooks across seven decades.  

{SPECIAL FEATURES}

• 1952 First American Edition published by Horizon Press 
• 191 pages
• Illustrated throughout by John Minton

{CONDITION}

In lovely vintage condition, this cookbook is clean and bright throughout with no cooking spots or stains except for one tiny spot on the fore edge  that measures 1/4" inch in diameter. There is light soiling on the front and back coverboards, tanning of the spine, and light foxing on front endpapers and some pages as expected with age. The spine is tight, and all pages are intact.

{SIZE}

Measures 8" inches (length) x 5.25" inches (width) x .75" inches (thickness) and weighs 11 oz.