Table of Contents

• Introduction 1: Introduction
• Introduction 2: Introduction to the Penguin Edition
• Part 1: Fresh Herbs
• Part 2: Hors d’Œuvre and Salads
• Part 3: Soups
• Part 4: Eggs
• Part 5: Fish
• Part 6: Meat
• Part 7: Poultry and Game
• Part 8: Vegetables
• Part 9: Sauces
• Part 10: Sweets
• Part 11: Jams, Jellies and Other Preserves
• Part 12: Buffet Food
• Part 13: Improvised Cooking for Holidays and Week-ends
• Part 14: Picnics
• Part 15: Conversion Tables
• 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.