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A Book of Mediterranean Food was an influential [1] cookery book written by Elizabeth David in 1950, her first, and published by John Lehmann.After years of rationing and wartime austerity, the book brought light and colour [2] back to English cooking, with simple fresh ingredients, [2] from David's experience of Mediterranean cooking while living in France, Italy and Greece.
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950), and was amplified by other writers working in English.
Her book "Levant" was published in 2013 and was selected as one of Observer Food Monthly's 20 Food Books of the Year, [11] Gourmet Travelers Best Books of 2013, [12] 14 Best Cookbooks of 2013 by BuzzFeed [13] and one of Marie-Claire Digby's Top 10 Food Books of the Year. [14] Her book Feast: Food of the Islamic World was published in 2018.
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