MEDITERRANEAN SEAFOOD by Alan Davidson

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All are liberally seasoned with classical allusions, such as Oppian on the "cunning art" of the crab. Erudite, entertaining and always mouth-watering.
-Guardian

Synopsis

This is the essential book about the cookery as well as zoology of the fish and shellfish that inhabit the Mediterranean; now published in more than a dozen languages and available in France, Italy, Spain, Greece and many other home territories. 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 while the author was posted to the British Embassy in Tunis, his wife needed an overview of the local fish markets to plan her shopping. It was taken up with enthusiasm by Elizabeth David and has been required reading ever since. The book is split between a catalogue, with drawings and description of each sort of fish, together with cookery notes and any information that might put it in context; and a recipe section 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 fifty years.
 

About Alan Davidson

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Alan Davidson is a Senior Lecturer in the School of Law at the University of Queensland.
 
Published December 31, 2012 by Prospect Books. 432 pages
Genres: Cooking. Non-fiction
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Guardian

Excellent
Reviewed by PD Smith on Sep 04 2012

All are liberally seasoned with classical allusions, such as Oppian on the "cunning art" of the crab. Erudite, entertaining and always mouth-watering.

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