Book of Mediterranean Cooking

David, Elizabeth. The Book of Mediterranean Cooking. London: Penguin Books, 1955.

Reason read: July is picnic month. Picnics = food. Food = Elizabeth David. Need I say anymore? If you know Elizabeth David you know I don’t.

Confessional #1: When I first picked up Mediterranean Cooking I was trying to decide if Elizabeth David truly expected the everyday housewife to cook from this book. The magic of her writing is that her methods as far as cooking is concerned are unconventional and languid. Who else measures their olive oil by the wineglass? Even if you don’t consider yourself a gourmet cook, The Book of Mediterranean Cooking is a sophisticated book to have on your shelf. It just looks impressive. It’s one of those cookbooks you can pull down to read on a snowy New England night and dream of a mile-long Tuscan table laden with meats and cheeses and fruits, jugs of green olive oil, freshly pressed while a handsome someone in a long white apron pours you ruby red wine by the barrel.

Confessional #2: When I finally closed the book I had only one thought. There were many recipes I couldn’t even entertain the thought of trying. So, in the end, I answered my own question.

Author fact: David wrote cookbooks covering French, Italian, and Mediterranean food (to name a few). I am reading seven such books by Elizabeth David.

Book trivia: Book of Mediterranean Cooking is full of illustrations and quotations. Both are gorgeous.

Nancy said: Nancy called David’s writing evocative saying, “you can smell and taste the ingredients as she describes them” (Book Lust, p 91).

BookLust Twist: from Book Lust in the chapter called “Food for Thought (p 91).

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