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Synopsis

Mediterranean Food, Elizabeth David's first book, is based on a collection of recipes she made when she lived in France, Italy, the Greek Islands and Egypt. Here are the satisfying pasta and polenta dishes of Italy, the aromatic and tangy salads of Turkey and Greece and the delicate seafood and saffron dishes of Spain. From the simplicity of taramásalata and hummus to delicious plates of ratatouille or paella, all the tastes of the sunny south lie within these enticing pages.

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