Mediterranean Seafood Paperback – 6 Aug 2002
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About the Author
Alan Davidson was born in Northern Ireland in 1924. In the British Navy in the war he served in the North Atlantic as well as in the Mediterranean and Pacific. Later he travelled the world in the diplomatic service. Alan is the author of the Oxford Companion to Food, a major reference work that he took 21 years to complete and that has been an international bestseller. He has also written a number of other books including Mediterranean Seafood, Seafood of South-East Asia, Fish and Fish Dishes of Laos, On Fasting and Feasting, Seafood and Fruit. --This text refers to the Hardcover edition.
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Top Customer Reviews
This book is as much at home in the study and on the bedside table as in the kitchen. No informed reader's bookshelves should be without it - even if he or she is not interested in fish. Well done to Tom Jaine for publishing this updated and beautifully illustrated reissue.
This is a very useful book for English speaking people living in the Mediterranean area, as well as tourists who want to understand more of what they eat in the restaurants and Tavernas, or simple those at home with access to good fish supplies.
Quite simply - if you've even been on holiday around the Med and wondered what that fish you saw in the market was, and/or how you should cook it - then this book has the answer.
Beautiful line drawings, detailed information about the fish in question, and simple to follow recipes.
Most Recent Customer Reviews
It tells you all about the fish and then explains how to cook. Not done any of the receipes yet but looking forward to trying them.Published 6 months ago by V E
Very informative. Research obviously thoroughly carried out and reported.Published 16 months ago by CJ Dickinson