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Cocina mediterránea / A Book of Mediterranean Food
Cocina mediterránea / A Book of Mediterranean Food
- ISBN 13: 9788410214156
- ISBN 10: 8410214156
- Format: Hardcover
- Copyright: 10/22/2024
- Publisher: Debate
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Summary
Debate continúa con su misión de dar a conocer a esta figura legendaria de la literatura gastronómica.
«A lo largo de mi carrera me han inspirado muchas cocineras, y Elizabeth David está en lo más alto del podio». Jamie Oliver
«Con esta selección (no pretende ser más que eso) de platos mediterráneos, confío en dar una idea de la deliciosa cocina de esas regiones a quienes aún no las conocen y remover los recuerdos de aquellos que alguna vez han comido estos alimentos en sus costas natales, y que a veces desearían incorporar un sabor de aquellas tierras bendecidas por el sol, el mar y los olivos».
Publicado originalmente en 1950, este maravilloso libro es una nueva muestra del buen gusto de Elizabeth David, pero también de su carácter intrépido, ya que presentan una exquisita y variada selección de platos que descubrió y aprendió a elaborar durante el tiempo que pasó viviendo en Francia, Italia, las islas griegas y Egipto. Deliciosas recetas de pasta italiana, ensaladas aromáticas provenientes de Turquía y Grecia o marisco español se dan cita en un volumen que celebra la calidad, la simplicidad y la variedad de la dieta mediterránea.
ENGLISH DESCRIPTION
A Hay Festival and The Poole VOTE 100 BOOKS for Women Selection
A Book of Mediterranean Food is Elizabeth David’s first book and made her a favorite 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 flavors 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 flavors, colors, 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 flavors and aromas into kitchens across Britain.
«A lo largo de mi carrera me han inspirado muchas cocineras, y Elizabeth David está en lo más alto del podio». Jamie Oliver
«Con esta selección (no pretende ser más que eso) de platos mediterráneos, confío en dar una idea de la deliciosa cocina de esas regiones a quienes aún no las conocen y remover los recuerdos de aquellos que alguna vez han comido estos alimentos en sus costas natales, y que a veces desearían incorporar un sabor de aquellas tierras bendecidas por el sol, el mar y los olivos».
Publicado originalmente en 1950, este maravilloso libro es una nueva muestra del buen gusto de Elizabeth David, pero también de su carácter intrépido, ya que presentan una exquisita y variada selección de platos que descubrió y aprendió a elaborar durante el tiempo que pasó viviendo en Francia, Italia, las islas griegas y Egipto. Deliciosas recetas de pasta italiana, ensaladas aromáticas provenientes de Turquía y Grecia o marisco español se dan cita en un volumen que celebra la calidad, la simplicidad y la variedad de la dieta mediterránea.
ENGLISH DESCRIPTION
A Hay Festival and The Poole VOTE 100 BOOKS for Women Selection
A Book of Mediterranean Food is Elizabeth David’s first book and made her a favorite 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 flavors 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 flavors, colors, 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 flavors and aromas into kitchens across Britain.
