ELIZABETH DAVID CLASSICS; Mediterranean Food, French Country Cooking, Summer Cooking
New York: Alfred A. Knopf, 1980. First American Edition. Hardcover. 244 pages. 21 x 15 cm. With an introduction by James Beard. Together in one volume, three early classics of cookery from England's most famous food writer, who inspired and influenced a whole generation of cooks - Elizabeth David. As..... More