Elizabeth David

A Book of Mediterranean Food (eBook, ePUB)

• Format: ePub

Produktbeschreibung

Discover the enticing and mouth-watering flavours of Mediterranean cooking with Elizabeth David's classic cookbook

'Britain's most inspirational food writer' INDEPENDENT
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Having lived in France, Italy, the Greek islands and Egypt, Elizabeth David has perfected the art of Mediterranean cooking.

In her classic cookbook she gives us hearty pasta dishes from Italy; aromatic and tangy salads from Turkey and Greece; and tasty seafood and saffron dishes from Spain.

With delicious dishes including . . .

- Tomato and Shellfish Soup
- Greek Spinach Pie
- Toulouse-Style Cassoulet
- Valencian Paella
- Turkish Salad Dressing
- Syrian Fish Sauce

. . . You will be taken on a tasting tour of the Mediterranean from your own kitchen.

Whether it is the simplicity of hummus or the delicious blending of flavours found in plates of ratatouille or paella, Elizabeth David's wonderful recipes in A Book of Mediterranean Food are imbued with all the delights of the sunny south.
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'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday

'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian

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Produktdetails

• Verlag: Penguin Books Ltd
• Erscheinungstermin: 6. Dezember 2013
• Englisch
• ISBN-13: 9781405917360
• Artikelnr.: 40106180

Autorenporträt

Elizabeth David (1913-1992) was brought up in an outwardly idyllic seventeenth-century Sussex farmhouse, Wootton Manor, and her interest in cooking may well have been a response to the less-than-stellar meals on offer there. During World War II she lived in France, Italy, Greece, and Egypt (where she worked for the Ministry of Information), and spent much of her time researching and cooking local fare. On her return to London in 1946, David began to write cooking articles, and in 1949 the publisher John Lehmann offered her a hundred-pound advance for A Book of Mediterranean Food. When it came out the following year, it proved a revelation to Anglo-Saxon appetites. Summer Cooking (1955, also published by NYRB Classics) consolidated her position as the foremost food writer of her day. David continued to be a student of her art throughout her life. Always an innovative force, she even persuaded Le Creuset to extend its range of cookware colors by pointing at a pack of Gauloises. "That's the blue I want," she said. Elizabeth David was awarded a CBE, made a Chevalier de l'Ordre de Mérite Agricole, and--the honor that pleased her most--elected a Fellow of the Royal Society of Literature. Clarissa Dickson Wright is best known as half of TV's Two Fat Ladies duo and cowrote that series' cookbooks. Her other books include The Haggis: A Little History (1996) and Food: What We Eat and How We Eat (1999).