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Informationen zum Autor 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. Klappentext Offers a selection of dishes, for table, buffet and picnic, that are light, easy to prepare and based on seasonal ingredients. This title shows how an imaginative use of herbs can enhance even the simplest meals, whether egg, fish or meat, while her recipes range from a simple salade nicoise to strawberry souffle. Zusammenfassung Offers a selection of dishes, for table, buffet and picnic, that are light, easy to prepare and based on seasonal ingredients. This title shows how an imaginative use of herbs can enhance even the simplest meals, whether egg, fish or meat, while her recipes range from a simple salade nicoise to strawberry souffle. Inhaltsverzeichnis Introduction 1: Introduction Introduction 2: Introduction to the Penguin Edition Part 1: Fresh Herbs Part 2: Hors d’Œuvre and Salads Part 3: Soups Part 4: Eggs Part 5: Fish Part 6: Meat Part 7: Poultry and Game Part 8: Vegetables Part 9: Sauces Part 10: Sweets Part 11: Jams, Jellies and Other Preserves Part 12: Buffet Food Part 13: Improvised Cooking for Holidays and Week-ends Part 14: Picnics Part 15: Conversion Tables Acknowledgements: Acknowledgements
