A "Book of Mediterranean Food" is Elizabeth David first book, and made her a favourite with foodies everywhere. Originally published in 1950 "A Book of Mediterranean Food" is based on a collection of recipes she made while living in France, Italy, the Greek islands and Egypt. She 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. 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"). "Britain's most inspirational food writer". ("Independent"). "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"). Elizabeth David (1913-1992) is the woman who changed the face of British cooking.
Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book "Mediterranean Food" followed more bestsellers, including "French Country Cooking", "Summer Cooking", "French Provincial Cooking", "Italian Food", "Elizabeth David's Christmas" and "At Elizabeth David's Table".
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.
*1: Introduction*2: Preface to the Penguin Edition**2b: Preface to the Second Revised Penguin Edition*3: Introduction to the 1988 Edition**3a: Table of Equivalent Gas and Electric Oven Temperatures*3b: Table of Equivalent American Measurements*3c: Liquid Measurements*4: SOUPS*5: EGGS AND LUNCHEON DISHES**5a: Snails*6: FISH**6a: Shell Fish*6b: Sea and Freshwater Fish*6c: Octopus and Cuttlefish*7: MEAT**7a: Veal*7b: Lamb and Mutton*7c: Beef*7d: Pork*7e: Kid*7f: Boar*8: SUBSTANTIAL DISHES*9: POULTRY AND GAME**9a: Hare and Rabbit*10: VEGETABLES*11: COLD FOOD AND SALADS**11a: Note on Hors d'xuvre*12: A FEW SWEETS*13: JAMS AND PRESERVES*14: SAUCES*15: Acknowledgements
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