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." Interior clean, top edge yellow. Boards clean, dust wrapper clean. Covered in protective mylar. Rust patterned boards. Near fine, in very good dust wrapper. Item #3910
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