From Library Journal
These debuted in 1950 and 1955, respectively, thrusting the British-born David into the cooking limelight. She is credited with debunking a lot of myths involving foods and their preparation. These editions contain new forewords by Clarissa Dickson Wright, one of TV's famed Fat Ladies, who introduces the Mediterranean volume, and New Yorker columnist Molly O'Neill who offers her take on Summer Cooking. With the remarkable popularity of cooking shows, these might be more popular now.
Copyright 2002 Reed Business Information, Inc.
About the Author
ELIZABETH DAVID (19131992) was brought up in an outwardly idyllic seventeenth-century Sussex farmhouse, Wootton Manor, and her interest in cooking may well have been a response to the less-than-stellar meals on offer there. During World War II she lived in France, Italy, Greece, and Egypt (where she worked for the Ministry of Information), and spent much of her time researching and cooking local fare. On her return to London in 1946 she began to write cooking articles, and in 1949 the publisher John Lehmann offered her a hundred-pound advance for A Book of Mediterranean Food
. When it came out the following year, it proved a revelation to Anglo-Saxon appetites. Davids other books include Italian Food
(1951) and Summer Cooking
(1955; also published by NYRB Classics). She continued to be a student of her art throughout her life. Always an innovative force, she even persuaded Le Creuset to extend its range of cookware colors by pointing at a pack of Gauloises. "Thats the blue I want," she said. Elizabeth David was awarded a CBE, made a Chevalier de lOrdre de Mérite Agricole, andthe honor that pleased her mostelected a Fellow of the Royal Society of Literature.