A Book of Mediterranean Food
London, Macdonald & Co, 1958. David, Elizabeth. A Book of Mediterranean Food. (2nd Ed) Macdonald & Co: London, 1958. 8vo (205x140mm) illust dj, orange cloth bds, xii,[2],207,[1]pp. (illust by John Minton) VG/VG dj sm rep tear
Second-hand hardcover
DAVID, Elizabeth [née Gywnne (1913 -1992)]
A Book of Mediterranean Food
London : Macdonald & Co, 1958. Second edition. Decorated by John Minton. Printed by Purnell & Sons Ltd, Paulton.
Large crown octavo (205x135mm) illustrated dust jacket, orange cloth boards, gilt and brown decorated spine, xii,[2],15-207,[1]pp. Dust jacket small small closed edge tear; edges faintly rubbed and soiled. Internally crisp and clean; front free endpaper scuffed; all edges faintly agetoned.
¶ The second and enlarged edition of David’s first and most famous cookery book. As noted in the introduction, quoting 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 of the first edition, 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. By 1958, as David notes in the new preface, war time rationing had ceased and many of the 'sunny' ingredients from the Mediterranean were available to her readers. This prompted David to revise her recipes removing any substitutions or economies imposed by rationing, and to add new recipes from her regular visits to the Mediterranean.
On release, A Book of Mediterranean Food received many enthusiastic reviews, for example: "It is a pleasure to read a cookery book written with such charm and discrimination... All who appreciate this kind of fare should hasten to buy a copy at once. They will be delighted at once by its authenticity, by its admirable production, and most of all by the young author's choice and enthusiasm." ¹ The second edition was even more popular.
Part of the immediate charm of David's first books are the evocative jacket design and 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." ²
To many, David is without question, the best British writer on food and drink of the twentieth century; effortlessly blending a literary style rich with historical anecdotes and sharp wit, with a no-nonsense, yet accessible approach to the best cooking.
An excellent copy of the second edition of one of the most famous and influential cookery books of the twentieth century.
Scarce in this condition.
¹ The Queen (Magazine), 1951.
² Cooper, Artemis. Elizabeth David. The Oxford Dictionary of National Biography. #50960
Item #11498
Price: $450.00 AUD