A Book of Mediterranean Food

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New York Review of Books, 2002 - 203 páginas
6 Resenhas
Long acknowledged as the inspiration for such modern masters as Julia Child and Claudia Roden, A Book of Mediterranean Food is Elizabeth David's passionate mixture of recipes, culinary lore, and frank talk. In bleak postwar Great Britain, when basics were rationed and fresh food a fantasy, David set about to cheer herself --and her audience-- up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the Middle East. Some are sumptuous, many are simple, most are sublime.
 

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LibraryThing Review

Comentário do usuário  - SeriousGrace - LibraryThing

When I first picked up Mediterranean Cooking I was trying to decide if Elizabeth David truly expected the everyday housewife to cook from this book. The magic of her writing is that her methods as far ... Ler resenha completa

LibraryThing Review

Comentário do usuário  - Carrie.deSilva - LibraryThing

Elizabeth David's (1913 - 1992) first book, published in 1950, which had such an impact on post-war Britain. Some recipes are precise, others more conversational but the point of the book, as with her others, is the sense of place and ingredients and an introduction to new worlds - even today. Ler resenha completa

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Conteúdo

Acknowledgements
1
Preface to the 1955 Edition
2
Preface to the 1965 Edition
3
Introduction to the 1988 Edition
4
Table of Equivalent Gas and Electric Oven Temperatures
14
SOUPS
15
EGGS AND LUNCHEON DISHES
29
Snails
44
Beef
81
Pork
84
Kid
87
Boar
88
SUBSTANTIAL DISHES
91
POULTRY AND GAME
107
Hare and Rabbit
116
VEGETABLES
125

FISH
47
Shell Fish
50
Sea and Freshwater Fish
56
Octopus and Cuttlefish
66
MEAT
71
Veal
74
Lamb and Mutton
76
COLD FOOD AND SALADS
139
Note on Hors dŒuvre
148
A FEW SWEETS
157
JAMS AND PRESERVES
173
SAUCES
179
Index
193
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Referências a este livro

The Recipe Reader: Narratives, Contexts, Traditions
Janet Floyd
Não há visualização disponível - 2003
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Sobre o autor (2002)

Elizabeth David (1913-1992) was brought up in an outwardly idyllic seventeenth-century Sussex farmhouse, Wootton Manor, and her interest in cooking may well have been a response to the less-than-stellar meals on offer there. During World War II she lived in France, Italy, Greece, and Egypt (where she worked for the Ministry of Information), and spent much of her time researching and cooking local fare. On her return to London in 1946, David began to write cooking articles, and in 1949 the publisher John Lehmann offered her a hundred-pound advance for A Book of Mediterranean Food. When it came out the following year, it proved a revelation to Anglo-Saxon appetites. Summer Cooking (1955, also published by NYRB Classics) consolidated her position as the foremost food writer of her day. David continued to be a student of her art throughout her life. Always an innovative force, she even persuaded Le Creuset to extend its range of cookware colors by pointing at a pack of Gauloises. "That's the blue I want," she said. Elizabeth David was awarded a CBE, made a Chevalier de l'Ordre de Mérite Agricole, and--the honor that pleased her most--elected a Fellow of the Royal Society of Literature.

Clarissa Dickson Wright is best known as half of TV's Two Fat Ladies duo and cowrote that series' cookbooks. Her other books include The Haggis: A Little History (1996) and Food: What We Eat and How We Eat (1999).

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