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yes Tim, but as the article makes clear, this was an English cookbook for the English market and it had a major influence on English cuisine ... |
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Joe Moran, writing in the ''[[Financial Times]]'', describes the genesis of the book as a "defining moment". It was when, "stranded by a blizzard" in a hotel in Ross-on-Wye whose restaurant served meals so dismal that they seemed to her to be "produced with a kind of bleak triumph which amounted almost to a hatred of humanity and humanity’s needs", David felt her famous "agonised craving for the sun". Furious at the joyless food, she started to draft the "sensuous descriptions" of Mediterranean food that led to ''A Book of Mediterranean Food''.<ref>{{cite web |last=Moran |first=Joe |title=Defining Moment: Elizabeth David reinvents middle-class British cuisine, February 1947 |url=http://www.ft.com/cms/s/0/5307c754-078e-11de-9294-000077b07658.html |publisher=[[The Financial Times]] |access-date=18 April 2015 |date=7 March 2009}}</ref>
Marian Burros, writing in ''[[The New York Times]]'', comments that David first showed "her importance" with the book. "The ration-weary English could barely buy enough to eat but they were enchanted by her descriptions of meals that included eggs, butter, [[seafood]], tomatoes, [[olives]], apricots, ingredients that were difficult, or impossible, to obtain. Foods that are taken for granted today in England – [[garlic]], [[olive oil]], [[Parmigiano Reggiano]] – were unknown and generally viewed with suspicion before Mrs. David."<ref name=NYT1992>{{cite news |last=Burros |first=Marian |url=https://www.nytimes.com/1992/05/28/nyregion/elizabeth-david-is-dead-at-78-noted-british-cookbook-writer.html|title=Elizabeth David Is Dead at 78; Noted British Cookbook Writer |work=[[The New York Times]] |date=28 May 1992}}</ref>
==Editions==
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