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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 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. Zusammenfassung Features recipes drawn from across the regions of France. Showing how each area has a particular and flavour for its foods, derived as they are from local ingredients, this title explores the astonishing diversity of French cuisine. Inhaltsverzeichnis Preface 1: Preface to Second Edition (Revised)Introduction: IntroductionPreface 2: Table of Equivalent Gas and Electric Oven TemperaturesPart 1: Batterie de Cuisine1: Wine in the Kitchen2: The MenuPart 2: SoupsPart 3: FishPart 4: EggsPart 5: Luncheon, Supper and Family Dishes1: Stuffed Cabbage DishesPart 6: MeatPart 7: PoultryPart 8: GamePart 9: Vegetables1: SaladsPart 10: SweetsPart 11: SaucesPart 12: PreservesAcknowledgements: Acknowledgements
