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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 Based on a collection of recipes that the author made while living in France, Italy, the Greek islands and Egypt, the author 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. Zusammenfassung Based on a collection of recipes that the author made while living in France, Italy, the Greek islands and Egypt, the author 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. Inhaltsverzeichnis 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'OEuvrePart 9: A Few SweetsPart 10: Jams and PreservesPart 11: SaucesAcknowledgements: Acknowledgements
