A Book of Mediterranean Food
by Elizabeth David
Editor: Penguin Books Ltd
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A Hay Festival and The Poole VOTE 100 BOOKS for Women Selection of A Book of Mediterranean Cuisine is Elizabeth David’s first book, and makes her one of the favorites among gourmets everywhere.Originally published in 1950, A Mediterranean Cooking Book is based on a collection of recipes, she did while living in France, Italy, the Greek Islands and Egypt.It gives us hearty pasta and polenta dishes from Italy, aromatic and spicy salads from Turkey and Greece; and tasty seafood and saffron dishes from Spain.Whether it’s the simplicity of hummus or the delicious blend of flavors in the plates of ratatouille or paella, Elizabeth David’s wonderful recipes in A Book of Mediterranean Cuisine are steeped in all the pleasures of the southern sun”Not only did she transform the way we cook, but she is a pleasure to read “l’Express Sunday “Great Britain’s most inspiring food writer “Independent” When you read Elizabeth David, you get the perfect heightThere is an understanding and evocation of flavors, colors, scents and places that illuminates the “Tutor” page Not only did she transform the way we cook, but she is a pleasure to read “l’Express Sunday Elizabeth David (1913-1992), it is the woman who changed the face of British cuisineHaving travelled extensively during World War II, she introduced post-war Britain to the sunny pleasures of the Mediterranean and its recipes brought new flavours and aromas into cuisines throughout Britain.After his classic first book of Mediterranean Food followed by more bestsellers, including French, Cuisine, Cuisine d’Été, Provincial à la française, Cuisine, Italian cuisine, Elizabeth David Noël and À Elisabeth David de la Table
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