1950 A Book of Mediterranean Food

Description

The first edition, first impression of this work.

In the original unclipped dust wrapper and frontispiece by John Minton.

With an illustrated frontispiece and title page from John Minton, and with further illustrations from Minton throughout.

After years of rationing and wartime austerity, David's book brought life back to English cooking, with simple fresh ingredients inspired by the author's own experiences of Mediterranean cooking while living in France, Italy and Greece.

Described by The Observer at time of publication as destined 'to become the familiar companion of all who seek uninhibited excitement in the kitchen'.

With the bookplate of Martin and Pamela Finch to the front free endpaper. They were antiquarian booksellers with an interest in antiquarian gastronomy.