Elizabeth David

A Book of Mediterranean Food

• Broschiertes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: Penguin Books UK
• 1998.
• Seitenzahl: 240
• Erscheinungstermin: 28. Mai 1998
• Englisch
• Abmessung: 200mm x 129mm x 15mm
• Gewicht: 172g
• ISBN-13: 9780140273281
• ISBN-10: 014027328X
• Artikelnr.: 21233803

Autorenporträt

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