Elizabeth David transformed British attitudes to cooking and eating with the publication of Mediterranean Food at a time when the country was still in the grey grip of rationing. Her evocative descriptions of dishes full of vibrant flavours and vivid colours and how to recreate them caught the imagination of a generation and still has the same effect today. Thousands and thousands of people now buy olive oil, parmesan, pasta, anchovies and capers in their supermarket. In the 1950's such seemingly commonplace ingredients had to be sought out from specialist shops. This remarkable book takes us behind the hints of autobiography in her own books and shows us a fascinating and complex life, lived to the full.
