When Elizabeth David published A Book of Mediterranean Food in 1950 she revolutionised our attitude to cooking and eating, introducing us to the ingredients of a sunnier world (olive oil, basil, aubergines and garlic) and the concept that food should always be a pleasure. This anthology, collected from Elizabeth David's nine books, is a wonderful tribute to the most inspiring and influential food writer this century.
'Friends and admirers of Elizabeth David have chosen favourite passages and recipes, adding comments of their own, to make a pleasantly varied compilation ranging over all of David's numerous areas of passionate expertise. A delightful book'
Richard Ehrlich, Independent on Sunday