France, Italy, Greece, Egypt and
India, as well as in England. She
found not only the practical side
but also the literature of cookery of
absorbing interest and studied it
throughout her life.
Her first book, Mediterranean Food,
appeared in 1950. French Country
Cooking followed in 1951, Italian
Food, after a year of research in
Italy, in 1954, Summer Cooking in
1955 and French Provincial Cooking
in 1960. These books and a stream
of often provocative articles in
magazines and newspapers
changed the outlook of English