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A Book of Mediterranean Food

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'Not only did she transform the way we cooked but she is a delight to read' Express on SundayElizabeth 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.
Product Details

Table of Contents

Introduction: IntroductionPreface 1: Preface to the Penguin EditionPreface 2: Preface to the Second Revised Penguin EditionIntroduction 2: Introduction to the 1988 Edition1: Table of Equivalent Gas and Electric Oven Temperatures2: Table of Equivalent American Measurements3: Liquid MeasurementsPart 1: SoupsPart 2: Eggs and Luncheon Dishes1: SnailsPart 3: Fish1: Shell Fish2: Sea and Freshwater Fish3: Octopus and CuttlefishPart 4: Meat1: Veal2: Lamb and Mutton3: Beef4: Pork5: Kid6: BoarPart 5: Substantial DishesPart 6: Poultry and Game1: Hare and RabbitPart 7: VegetablesPart 8: Cold Food and Salads1: Note on Hors d'xuvrePart 9: A Few SweetsPart 10: Jams and PreservesPart 11: SaucesAcknowledgements: Acknowledgements

About the Author

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.


These debuted in 1950 and 1955, respectively, thrusting the British-born David into the cooking limelight. She is credited with debunking a lot of myths involving foods and their preparation. These editions contain new forewords by Clarissa Dickson Wright, one of TV's famed Fat Ladies, who introduces the Mediterranean volume, and New Yorker columnist Molly O'Neill who offers her take on Summer Cooking. With the remarkable popularity of cooking shows, these might be more popular now. Copyright 2002 Cahners Business Information.

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