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Mediterranean Seafood by Alan Davidson (2012, Trade Paperback)

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Publisher: Prospect Books ISBN 13: 9781903018941. Author: Alan Davidson ISBN 10: 1903018943. Will be clean, not soiled or stained. Books will be free of page markings.

About this product

Product Identifiers

PublisherBoyars Publishers, LTD., MARION

ISBN-101903018943

ISBN-139781903018941

eBay Product ID (ePID)113252863

Product Key Features

Number of Pages432 Pages

LanguageEnglish

Publication NameMediterranean Seafood

SubjectAnimals / Marine Life, Specific Ingredients / Seafood, Regional & Ethnic / Mediterranean, Fisheries & Aquaculture

Publication Year2012

TypeTextbook

Subject AreaNature, Cooking, Technology & Engineering

AuthorAlan Davidson

FormatTrade Paperback

Dimensions

Item Weight35 Oz

Item Length9.7 in

Item Width6.8 in

Additional Product Features

Intended AudienceCollege Audience

Dewey Edition21

IllustratedYes

Dewey Decimal641.6/92/091822

Synopsis'Mediterranean Seafood' covers more than 150 species of fish as well as crustaceans, molluscs and other marine creatures and features 200 simple, traditional recipes from countries around the Mediterranean., This is the essential book about the cookery as well as zoology of the fish and shellfish that inhabit the Mediterranean (including the Black Sea). It has translated into more than a dozen languages. It combines natural history and cookery in a most enticing way, providing information for the fisherman and seafood enthusiast as well as for the cook. Its genesis was endearingly domestic - while the author, in his diplomatic career, was posted to the British Embassy in Tunis, his wife needed an overview of the local fish markets to plan her shopping. It turned out to be Davidson's first book, and once taken up with enthusiasm by Elizabeth David it became required reading. The book is split between a catalogue, with drawings and description close to 200 species, together with cookery notes and any information that might put it in context; and a section of 200 recipes which draws on the best methods of cooking these types of fish from the many countries best acquainted with them. There is a full index and bibliography. The writing is matchless: exact, yet humorous; learned, yet light. It is one of the most inspirational cookery books to have been written in the last 60 years. In an era where the Mediterranean is being over-fished and some 14 species are critically endangered, now is the time to know both what to avoid at the market, and what you can continue to enjoy (and how to cook them). The book was first published in 1972 by Penguin and reissued by Prospect in 2012.

LC Classification NumberTX747