Book of Mediterranean Food

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.

    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'OEuvre

    Part 9: A Few Sweets

    Part 10: Jams and Preserves

    Part 11: Sauces

    Acknowledgements: Acknowledgements