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A Book of Mediterranean Food AutumnOnly camouflage and body paintingA Book of Mediterranean Food by Elizabeth David This facsimile edition of A Book of Mediterranean Food, first published in 1950, is Elizabeth David's passionate mixture of recipes, culinary lore, and frank talk. It contains practical recipes evoking all the colour and fun of the Mediterranean, dishes as soupe au pistou, pebronata from Corsica, or the skordalia of the Greeks; some are sumptuous, many are simple, most are sublime. The ingredients for
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