First combined edition.
DAVID, Elizabeth (author). John MINTON (illustrator). A Book of Mediterranean Food [and] French Country Cooking. London; The Cookery Book Club. 1968

8vo.; publisher’s navy linson boards lettered gilt to spine, in pictorial dustwrapper designed by John Minton; pp. [iv], v-xiv, [15]-221; [vi]-x, [11]-207; with illustrated frontispiece and pictorial title in monochrome to each work, and full-page plates and chapter-headings throughout, all by Minton in black and white; a near fine copy with toning and speckling to top edges, internally very clean and sound without ownership inscription, protected by a near fine dustwrapper with very mild sunning to spine and a tiny nick to head.

First combined edition of these two culinary classics, as issued by The Cookery Book Club, with two separate indices.

“A Book of Mediterranean Food”, the landmark first book by the legendary and influential food writer Elizabeth David, was first published in 1950 during Britain’s post-war austerity period.  The national diet at the time was drab and bland, dominated by preserved or synthetic foods. David’s thoughtful re-imagining, inspired by her own travels in France, Italy, the Greek Islands, and Egypt, introduced the British public to foods then considered exotic, such as oil, herbs, garlic, seasonings and uncommon vegetables.  It is no exaggeration to say that she revolutionised British cooking and eating habits.  The title was revised by the author in 1958.

David followed up this success in 1951 with “French Cooking Cooking” which revels in the immense diversity of regional cooking from that great  food nation, ranging from simple peasant recipes to refined regional specialities.