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A Book of Mediterranean Food

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Elizabeth David
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2 - DRM Adobe

Discover the enticing and mouth-watering flavours of Mediterranean cooking with Elizabeth David's classic cookbook'Britain's most inspirational food writer' INDEPENDENT_______Having lived in France, Italy, the Greek islands and Egypt, Elizabeth David has perfected the art of Mediterranean cooking.In her classic cookbook she gives us hearty pasta dishes from Italy; aromatic and tangy salads from Turkey and Greece; and tasty 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 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'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
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

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