Books

First edition, first impression. David (1913-1992) taught herself Mediterranean-style cooking while living abroad during the early 1940s, and began writing a food column for Harper's Bazaar in 1949. Her first book was published to wide acclaim the following year, and she is now recognized for her profound influence on British culinary culture. Octavo. Finely bound by the Chelsea Bindery in dark blue morocco, spine lettered in gilt, raised bands, twin rule to turn-ins gilt, burgundy endpapers, gilt edges. With black and white illustrations. Half-title a little browned, an excellent copy in a fine binding.

French Provincial Cooking by Elizabeth David is considered a classic in the world of culinary literature. The book offers a rich tapestry of France's regional cuisines, exploring ingredients, techniques, and dishes that have influenced cooking far beyond France's borders. First published in 1960 by Michael Joseph, this book is not just a recipe collection but a passionate reflection on French culinary tradition.