Jill Norman was editor of the Penguin Cookery Library and the
author of several cookbooks, including The Complete Book of Spices
and The Cook's Book.
Elizabeth David was a British cookery writer who, dismayed by the
bad food, wrote a series of articles about Mediterranean food that
caught the public imagination and, in 1950, A Book of Mediterranean
Food. She boldly called for ingredients such as aubergines, basil,
figs, garlic, olive oil and saffron, which at the time were
scarcely available even in London. Within a few years, however,
paella, moussaka, ratatouille, hummus and gazpacho became familiar
dishes across Britain, both in restaurants and in home cooking.
Books on French and Italian cuisine followed, and within ten years
David was a major influence on British cooking. She was deeply
hostile to second-rate cooking and to bogus substitutes for classic
dishes and ingredients.
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