Mediterranean Seafood: A Comprehensive Guide with Recipes

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Ten Speed Press, 2002 - Cooking - 431 pages
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Mediterranean seafood is a topic as vast as the riches of that fabled sea itself. Written by distinguished food historian Alan Davidson (author ofThe Oxford Companion to Food), MEDITERRANEAN SEAFOOD is a seminal work of culinary scholarship. The new edition catalogs edible marine life and provides identifications in a dozen languages and over 100 line drawings. Davidson puts knowledge into practice with 240 skillfully presented recipes, culled from cuisines throughout the region. Davidson'¬?s work possesses the quixotic charm of the true enthusiast; his practical discussions are enlivened by touches of witty erudition that will delight those new to the subject, as well as readers steeped in the biology and culinary traditions of the Mediterranean. ‚ΔΆ The original edition won the prestigious Glenfiddich Award for best food book and was translated into five languages.‚ΔΆ An essential reference for the gastronomically inclined traveler (or English-speaking resident) wishing to know more about the seafood found in the markets, kitchens, and restaurants of the Mediterranean region.

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About the author (2002)

ALAN DAVIDSON is one of the world'¬?s leading authorities on fish and fish cookery. In 1975, he retired from Britain's diplomatic service to pursue a fruitful career as a food historian and writer. Cofounder and editor of the prestigious food journal Petits Propos Culinares, Alan has authored many books, including the award-winning Oxford Companion to Food and NORTH ATLANTIC SEAFOOD, which was inducted into the James Beard Foundation Cookbook Hall of Fame in 2002. He lives with his wife, Jane, in London, England.

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