Elizabeth David First Editions
London, John Lehmann, 1950/1951. David, Elizabeth. A Book of Mediterrean Food & French Country Cooking. (First Editions) Recently qtr bnd in tan morocco, cloth bds, gilt spine in matching double slipcase. Fine/-
Second-hand hardcover
DAVID, Elizabeth [née Gwynne (1913-1992)]
'A Book of Mediterranean Food' and 'French Country Cooking': Elizabeth David's first two books recently finely rebound in tan morocco backed cloth boards, housed together in a matching double slip-case.
Both volumes, true first editions, published London, by John Lehmann Ltd, large crown octavo (205x135mm) quarter bound tan morocco, brown cloth boards, five raised bands, six gilt decorated compartments, burgundy morocco spine labels, marbled endpapers, decorations by John Minton; printed by Purnell & Sons Ltd, Paulton.
A Book of Mediterranean Food. 1950. xi,[3],15-191,[1]pp. Half title faintly offset toned; top edges lightly soiled; all edges lightly age-toned; a few faint hints of kitchen use.
French Country Cooking. 1951. x,11-247,[1]pp. Fore-edge lightly soiled; all edges lightly age-toned; a few hints of kitchen use.
In the introduction to A Book of Mediterranean Food, David quotes one of her favourite authors, Marcel X Boulestin: “It is not really an exaggeration to say that peace and happiness begin, geographically, where garlic is used in cooking.” Judging by the instant success on publication, many readers agreed, notwithstanding that her recipes called for ingredients such as aubergines, basil, figs, garlic, olive oil and saffron, which at the time were scarce if not unknown to war weary Britain.
French Country Cooking was published to instant acclaim and success, a year after her highly successful A Book of Mediterranean Food. Intended to be a companion and extension of her first book, it was assembled from her ever-growing collection of French and Mediterranean recipes. David also drew upon her personal experiences in France, particularly in 1930 when she lodged with a French family whilst studying at the Sorbonne.
Acutely aware of her readership, David collected the recipes: “most of which derive from French regional and peasant cookery, which, at its best, is the most delicious in the world; cookery which uses raw materials to the greatest advantage without going to the absurd lengths of the complicated and so-called ‘Haute Cuisine’....Good cooking is honest, sincere and simple...” ² New chapters on 'Batterie de Cuisine' and 'Wine in Cooking', previously published in part elsewhere provided solid and entertaining instruction to her readership (an ongoing signature of her writing in future years); making the simple, but beautifully prepared dishes of rural France immediately accessible.
Part of the immediate charm of David's first two books are the evocative decorations throughout by John Minton [John Francis (1917 - 1957)]. Minton was a British painter and illustrator who taught at several art schools including the Royal College of Art, a prolific book and print illustrator, set and costume designer; a contributor to almost every field of design at the time.
"When she began writing in the 1950s, the British scarcely noticed what was on their plates at all, which was perhaps just as well. Her books and articles persuaded her readers that food was one of life's great pleasures, and that cooking should not be a drudgery but an exciting and creative act. In doing so she inspired a whole generation not only to cook, but to think about food in an entirely different way."³
Excellent, handsomely bound copies of two of the landmark cookery books of the twentieth century. Scarce.
¹ The Queen (Magazine), 1951.
² French Country Cooking p.ix.
³ Cooper, Artemis. Elizabeth David. The Oxford Dictionary of National Biography. 50960.
Item #10736
Price: $3,200.00 AUD