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    Books: Cooking by Cuisine -> Cooking Mediterranean

    A Book of Mediterranean Food (New York Review Books Classics)

    by:
    David, Elizabeth




    Publisher:
    New York Review of Books
    Published: May 1, 2002
    ISBN: 1590170032
    Format:Paperback
    Pages:203


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    Book Description
    From Library Journal
    These debuted in 1950 and 1955, respectively, thrusting the British-born David into the cooking limelight. She is credited with debunking a lot of myths involving foods and their preparation. These editions contain new forewords by Clarissa Dickson Wright, one of TV's famed Fat Ladies, who introduces the Mediterranean volume, and New Yorker columnist Molly O'Neill who offers her take on Summer Cooking. With the remarkable popularity of cooking shows, these might be more popular now.
    Copyright 2002 Reed Business Information, Inc.


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