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A Book of Mediterranean Food

von David, Elizabeth   (Autor)

A Hay Festival and The Poole VOTE 100 BOOKS for Women Selection A Book of Mediterranean Food is Elizabeth David first book, and made her a favourite with foodies everywhere. Originally published in 1950 A Book of Mediterranean Food is based on a collection of recipes she made while living in France, Italy, the Greek islands and Egypt. She 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. 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 in A Book of Mediterranean Food are imbued 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 'Britain's most inspirational food writer' Independent '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 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.

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Produktbeschreibung

A Hay Festival and The Poole VOTE 100 BOOKS for Women Selection

A Book of Mediterranean Food is Elizabeth David first book, and made her a favourite with foodies everywhere.

Originally published in 1950 A Book of Mediterranean Food is based on a collection of recipes she made while living in France, Italy, the Greek islands and Egypt.

She 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.

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 in A Book of Mediterranean Food are imbued 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

'Britain's most inspirational food writer' Independent

'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

'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday
Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table. 

Inhaltsverzeichnis

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' uvre

Part 9: A Few Sweets
Part 10: Jams and Preserves
Part 11: Sauces
Acknowledgements: Acknowledgements 

Autoreninfo

David, Elizabeth
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. 

Mehr vom Verlag:

Penguin Books Ltd

Mehr vom Autor:

David, Elizabeth

Produktdetails

Medium: Buch
Format: Kartoniert
Seiten: 240
Sprache: Englisch
Erschienen: Mai 1998
Sonstiges: B-Format
Maße: 128 x 198 mm
Gewicht: 176 g
ISBN-10: 014027328X
ISBN-13: 9780140273281

Bestell-Nr.: 1470408 
 

LIBRI: 0000000
LIBRI-EK*: 8.41 € (25.00%)
LIBRI-VK: 12,00 €
STOCK Libri: 0
LIBRI: 018 Besorgungstitel * EK = ohne MwSt.

UVP: 2 
Warengruppe: 24540 

KNO: 30428305
KNO-EK*: 5.24 € (40.00%)
KNO-VK: 12,95 €

P_ABB: illustrations
KNOABBVERMERK: 1998. 240 S. 197 mm
KNOSONSTTEXT: B-Format
Einband: Kartoniert
Sprache: Englisch

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