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David, Elizabeth
A Book of Mediterranean Food.
New York: Horizon Press, 1952. Octavo, 191 pages. First US edition, following the original UK publication in 1950. Illustrated and with a jacket design by John Minton. A cornerstone of Mediterranean cooking in the UK and US. Some light edge darkening to publisher's orange cloth, otherwise a near very good copy in a good only dust jacket, with edge chips and a number of long tears. (Item #1512)
Price: $100.00
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David, Elizabeth
French Provincial Cooking. With an Introduction and Notes by Narcissa Chamberlain, and illustrations by Juliet Renny.
New York: Harper & Row, 1962. Thick octavo, 504 pages. First U.S. edition. Elizabeth David is now rightly considered one of the greatest of culinary writers. It was in this book that her full voice was first truly heard. This book is to read as much as cooked from, and then read again. Very light age toning, otherwise fine, in a price-clipped but otherwise very good plus dust jacket. (Item #2310)
Price: $350.00
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3.
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David, Elizabeth
A Book of Mediterranean Food.
London: John Lehmann, Ltd. 1954. Illustrated by John Minton. Octavo, 191 pages. First edition, sixth printing. The important first book by one of the greatest of culinary writers. The recipes are based on David's travels in France Italy, the Greek Isles and Egypt. Near fine in original orange cloth, in a price clipped dust jacket with a touch of wear to the head and foot of the spine, otherwise fine. (Item #2495)
Price: $300.00
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4.
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David, Elizabeth
A Book of Mediterranean Food.
London: John Lehmann, Ltd. 1950. Illustrated by John Minton. Octavo, 191 pages. First edition, first printing. The important first book by one of the greatest of culinary writers. The recipes are based on David's travels in France Italy, the Greek Isles and Egypt. A bit of light soiling to the spine of the printed pink cloth, otherwise fine, in a price clipped dust jacket with significant chips to the spine... (Item #2496)
Price: $600.00
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