Elizabeth David

A Book of Mediterranean Food

• Broschiertes Buch

Produktbeschreibung

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

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Produktdetails

• Verlag: Creative Media Partners, LLC
• Seitenzahl: 212
• Erscheinungstermin: 10. September 2021
• Englisch
• Abmessung: 234mm x 156mm x 11mm
• Gewicht: 304g
• ISBN-13: 9781014970558
• ISBN-10: 1014970555
• Artikelnr.: 64368469

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