Description
Book SynopsisDiscover 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 o
Table of Contents
- 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
- 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
- Part 7: Vegetables
- Part 8: Cold Food and Salads
- Part 9: A Few Sweets
- Part 10: Jams and Preserves
- Part 11: Sauces
- Acknowledgements: Acknowledgements
