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 James Beard points out in his forward - "she was a leader, and ahead of her time...challenging (her readers) to explore a different world of food." Very light staining to text block. Boards clean, dust wrapper very lightly scuffed. Covered in protective mylar. Rust patterned boards. Near fine, in near fine dust wrapper. Item #3155
Price: $40.00
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