
Elizabeth David's reputation as one of the most influential food writers of the twentieth century rests primarily on her first five books. Mediterranean Food appeared in 1949 when England was still on wartime rations. Before long every self-respecting cook had a copy of it...


While still a girl, Elizabeth Gwynne longed to escape from the horsy, country-house world in which she was brought up. After being finished in Paris and Munich, she went on the stage, but she was restless and unsettled.
