A Book of Mediterranean Food
Autor Elizabeth Daviden Limba Engleză Paperback – 27 mai 1998
'Britain's most inspirational food writer'INDEPENDENT
_______
Having lived inFrance, Italy, the Greek islands and Egypt,Elizabeth David has perfected the art of Mediterranean cooking.
In her classic cookbook she gives ushearty pasta dishes from Italy; aromatic andtangy salads from Turkey and Greece;andtasty 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 or paella, Elizabeth David's wonderful recipes inA Book of Mediterranean Foodareimbued with all the delights of the sunny south.
_______
'Not only did she transform the way we cooked but she is a delight to read'Express on Sunday
'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page'Guardian
| Toate formatele și edițiile | Preț | Express |
|---|---|---|
| Paperback (1) | 66.63 lei 21-33 zile | +20.90 lei 7-13 zile |
| Penguin Books – 27 mai 1998 | 66.63 lei 21-33 zile | +20.90 lei 7-13 zile |
| Hardback (1) | 95.79 lei 3-5 săpt. | +15.49 lei 7-13 zile |
| GRUB STREET – 26 sep 2024 | 95.79 lei 3-5 săpt. | +15.49 lei 7-13 zile |
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Specificații
ISBN-13: 9780140273281
ISBN-10: 014027328X
Pagini: 240
Ilustrații: illustrations
Dimensiuni: 129 x 197 x 16 mm
Greutate: 0.16 kg
Editura: Penguin Books
Colecția Penguin
Locul publicării:London, United Kingdom
ISBN-10: 014027328X
Pagini: 240
Ilustrații: illustrations
Dimensiuni: 129 x 197 x 16 mm
Greutate: 0.16 kg
Editura: Penguin Books
Colecția Penguin
Locul publicării:London, United Kingdom
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Notă biografică
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
classicMediterranean
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.
Cuprins
- 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
- 1: Snails
- 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
- 1: Hare and Rabbit
- Part 7: Vegetables
- Part 8: Cold Food and Salads
- 1: Note on Hors d’Œuvre
- Part 9: A Few Sweets
- Part 10: Jams and Preserves
- Part 11: Sauces
- Acknowledgements: Acknowledgements
Descriere
Descriere de la o altă ediție sau format:
A Book of Mediterranean Food was first published in 1950 and has been acknowledged as inspiration for such modern masters as Julia Child and Claudia Roden. It is a passionate mixture of recipes, culinary lore and frank talk from Elizabeth David. Grub Street is delighted to publish this hardback facsimile edition.
A Book of Mediterranean Food was first published in 1950 and has been acknowledged as inspiration for such modern masters as Julia Child and Claudia Roden. It is a passionate mixture of recipes, culinary lore and frank talk from Elizabeth David. Grub Street is delighted to publish this hardback facsimile edition.