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.
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.
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.
Inhaltsangabe
1. Introduction: Introduction 2. Preface 1: Preface to the Penguin Edition 3. * Preface 2: Preface to the Second Revised Penguin Edition 4. Introduction 2: Introduction to the 1988 Edition 5. * 1: Table of Equivalent Gas and Electric Oven Temperatures * 2: Table of Equivalent American Measurements * 3: Liquid Measurements 6. Part 1: Soups 7. Part 2: Eggs and Luncheon Dishes 8. * 1: Snails 9. Part 3: Fish 10. * 1: Shell Fish * 2: Sea and Freshwater Fish * 3: Octopus and Cuttlefish 11. Part 4: Meat 12. * 1: Veal * 2: Lamb and Mutton * 3: Beef * 4: Pork * 5: Kid * 6: Boar 13. Part 5: Substantial Dishes 14. Part 6: Poultry and Game 15. * 1: Hare and Rabbit 16. Part 7: Vegetables 17. Part 8: Cold Food and Salads 18. * 1: Note on Hors d'OEuvre 19. Part 9: A Few Sweets 20. Part 10: Jams and Preserves 21. Part 11: Sauces 22. Acknowledgements: Acknowledgements
1. Introduction: Introduction 2. Preface 1: Preface to the Penguin Edition 3. * Preface 2: Preface to the Second Revised Penguin Edition 4. Introduction 2: Introduction to the 1988 Edition 5. * 1: Table of Equivalent Gas and Electric Oven Temperatures * 2: Table of Equivalent American Measurements * 3: Liquid Measurements 6. Part 1: Soups 7. Part 2: Eggs and Luncheon Dishes 8. * 1: Snails 9. Part 3: Fish 10. * 1: Shell Fish * 2: Sea and Freshwater Fish * 3: Octopus and Cuttlefish 11. Part 4: Meat 12. * 1: Veal * 2: Lamb and Mutton * 3: Beef * 4: Pork * 5: Kid * 6: Boar 13. Part 5: Substantial Dishes 14. Part 6: Poultry and Game 15. * 1: Hare and Rabbit 16. Part 7: Vegetables 17. Part 8: Cold Food and Salads 18. * 1: Note on Hors d'OEuvre 19. Part 9: A Few Sweets 20. Part 10: Jams and Preserves 21. Part 11: Sauces 22. Acknowledgements: Acknowledgements
Es gelten unsere Allgemeinen Geschäftsbedingungen: www.buecher.de/agb
Impressum
www.buecher.de ist ein Shop der buecher.de GmbH & Co. KG Bürgermeister-Wegele-Str. 12, 86167 Augsburg Amtsgericht Augsburg HRA 13309
