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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
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.