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A Book of Mediterranean Food de Elizabeth David

A Book of Mediterranean Food

Autor Elizabeth David
en Limba Engleză Hardback – 26 sep 2024
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.
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Paperback (1) 6673 lei  24-35 zile +2080 lei  7-11 zile
  Penguin Books – 27 mai 1998 6673 lei  24-35 zile +2080 lei  7-11 zile
Hardback (1) 9579 lei  3-5 săpt. +1549 lei  7-11 zile
  GRUB STREET – 26 sep 2024 9579 lei  3-5 săpt. +1549 lei  7-11 zile

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Specificații

ISBN-13: 9781911714200
ISBN-10: 1911714201
Pagini: 240
Dimensiuni: 130 x 201 x 23 mm
Greutate: 0.38 kg
Editura: GRUB STREET

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