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Search - A Book of Mediterranean Food (New York Review Books Classics)
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A Book of Mediterranean Food - New York Review Books Classics Author: First published in 1950, Elizabeth David’s A Book of Mediterranean Food ushered in cooking’s modern era, emphasizing fresh ingredients and the idea that good food need not be the exclusive province of the master chef. A Book of Mediterranean Food consists of recipes David collected when she lived in France, Italy, Greece, and Egypt. El... more »
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Genres:
- Cookbooks, Food & Wine >> General
- Cookbooks, Food & Wine >> Regional & International >> European >> Mediterranean