New York: Horizon Press, 1952.
Small octavo (20.5 x 13.5 cm.), x, , 15-247 pages. Frontispiece, title vignette, illustrations in the text by Minton. FIRST AMERICAN EDITION. The author's landmark second book, written while rationing was still in force. Elizabeth David (1913-1992) taught herself Mediterranean-style cooking while living abroad during the early 1940s, and in 1949 she began writing a food column for Harper's Bazaar. Her first book was published to wide acclaim the following year, and she is now recognized for her profound influence on British culinary culture. "A remarkable book ... food is treated with reverence, with understanding and, above all, with care" (Sunday Times). Near fine, in publisher's cloth; dust jacket with only a bit of edgewear.