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A Book of Mediterranean Food


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Table of Contents

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

About the Author

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.


These debuted in 1950 and 1955, respectively, thrusting the British-born David into the cooking limelight. She is credited with debunking a lot of myths involving foods and their preparation. These editions contain new forewords by Clarissa Dickson Wright, one of TV's famed Fat Ladies, who introduces the Mediterranean volume, and New Yorker columnist Molly O'Neill who offers her take on Summer Cooking. With the remarkable popularity of cooking shows, these might be more popular now. Copyright 2002 Cahners Business Information.

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