A Book of Mediterranean Food

ISBN-13: 9780140273281 / Angielski / Miękka / 1998 / 240 str.

Elizabeth David

Opis

Based on a collection of recipes that the author made while living in France, Italy, the Greek islands and Egypt, the author gives us hearty pasta and polenta dishes from Italy; aromatic and tangy salads from Turkey and Greece; and tasty seafood and saffron dishes from Spain.

Spis treści

• Introduction: Introduction
• Preface 1: Preface to the Penguin Edition
• • Preface 2: Preface to the Second Revised Penguin Edition
• Introduction 2: Introduction to the 1988 Edition
• • 1: Table of Equivalent Gas and Electric Oven Temperatures
  • 2: Table of Equivalent American Measurements
  • 3: Liquid Measurements
• Part 1: Soups
• Part 2: Eggs and Luncheon Dishes
• • 1: Snails
• Part 3: Fish
• • 1: Shell Fish
  • 2: Sea and Freshwater Fish
  • 3: Octopus and Cuttlefish
• Part 4: Meat
• • 1: Veal
  • 2: Lamb and Mutton
  • 3: Beef
  • 4: Pork
  • 5: Kid
  • 6: Boar
• Part 5: Substantial Dishes
• Part 6: Poultry and Game
• • 1: Hare and Rabbit
• Part 7: Vegetables
• Part 8: Cold Food and Salads
• • 1: Note on Hors d' uvre
• Part 9: A Few Sweets
• Part 10: Jams and Preserves
• Part 11: Sauces
• Acknowledgements: Acknowledgements

O autorze

Elizabeth David (1913-1992) travelled widely during the Second World War, throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a CBE in 1986.