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A Book of Mediterranean Food Elizabeth David

A Book of Mediterranean Food von Elizabeth David

A Book of Mediterranean Food Elizabeth David

11.00
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Zusammenfassung

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.

A Book of Mediterranean Food Zusammenfassung

A Book of Mediterranean Food Elizabeth David

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

'Britain's most inspirational food writer' INDEPENDENT
_______

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.
_______

'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

Über Elizabeth David

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.

Inhaltsverzeichnis

  • 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'OEuvre
  • Part 9: A Few Sweets
  • Part 10: Jams and Preserves
  • Part 11: Sauces
  • Acknowledgements: Acknowledgements

Zusätzliche Informationen

GOR001508328
9780140273281
014027328X
A Book of Mediterranean Food Elizabeth David
Elizabeth David
Gebraucht - Sehr Gut
Broschiert
Penguin Books Ltd
1998-05-28
240
N/A
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