Mediterranean Seafood: A Comprehensive Guide with Recipes

Overview

Mediterranean seafood is a topic as vast as the riches of that fabled sea itself. Written by distinguished food historian Alan Davidson (author of The Oxford Companion to Food), MEDITERRANEAN SEAFOOD is a seminal work of culinary scholarship. The new edition catalogs edible marine life and provides identifications in a dozen languages and over 100 line drawings. Davidson puts knowledge into practice with 240 skillfully presented recipes, culled from cuisines throughout the region. Davidson'¬?s work possesses the ...
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Overview

Mediterranean seafood is a topic as vast as the riches of that fabled sea itself. Written by distinguished food historian Alan Davidson (author of The Oxford Companion to Food), MEDITERRANEAN SEAFOOD is a seminal work of culinary scholarship. The new edition catalogs edible marine life and provides identifications in a dozen languages and over 100 line drawings. Davidson puts knowledge into practice with 240 skillfully presented recipes, culled from cuisines throughout the region. Davidson'¬?s work possesses the quixotic charm of the true enthusiast; his practical discussions are enlivened by touches of witty erudition that will delight those new to the subject, as well as readers steeped in the biology and culinary traditions of the Mediterranean. ‚Ä¢ The original edition won the prestigious Glenfiddich Award for best food book and was translated into five languages.‚Ä¢ An essential reference for the gastronomically inclined traveler (or English-speaking resident) wishing to know more about the seafood found in the markets, kitchens, and restaurants of the Mediterranean region.
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Editorial Reviews

From the Publisher
Mr. Davidson has a gift for conveying memorable information in a way so effortless that his book makes lively reading for its own sake. -Elizabeth David"This is at once a delight to read, a piece of original and profound scholarship, and an impressively practical cookery book. . . . It is almost an impertinence to praise anything done as well as MEDITERRANEAN SEAFOOD." -The Spectator
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Product Details

  • ISBN-13: 9781580084512
  • Publisher: Ten Speed Press
  • Publication date: 9/28/2002
  • Edition description: 3RD
  • Edition number: 3
  • Pages: 432
  • Product dimensions: 6.90 (w) x 9.60 (h) x 0.91 (d)

Meet the Author

ALAN DAVIDSON is one of the world'¬?s leading authorities on fish and fish cookery. In 1975, he retired from Britain's diplomatic service to pursue a fruitful career as a food historian and writer. Cofounder and editor of the prestigious food journal Petits Propos Culinares, Alan has authored many books, including the award-winning Oxford Companion to Food and NORTH ATLANTIC SEAFOOD, which was inducted into the James Beard Foundation Cookbook Hall of Fame in 2002. He lives with his wife, Jane, in London, England.
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Table of Contents

Map 6
Acknowledgements 9
Introduction 11
Introduction to the new edition 12
The Mediterranean Sea 13
Catalogues and Notes
1. Explanation of the Catalogues 19
2. Catalogue of Fish
The Sea Lamprey 24
Sharks 26
Rays 33
Sturgeon 37
Clupeoid Fish 41
Lizard Fish and Eels 50
Garfish and Flying Fish 56
The Order of Cod-like Fish 59
The John Dory 65
The Family of Sea Bass and Groupers 67
The Sea Bream Family and the Picarels 74
Red Mullets 92
Sciaenid Fish, the Bluefish, Carangid Fish and Others 96
The Dolphin Fish and Ray's Bream 106
Wrasses and Kindred Fish 109
The Sand-eel, the Weevers and the Star-gazer 113
The Rabbit Fish and the Scabbard Fish 117
Mackerel and Bonito 120
The Tuna (or Tunny) Family 125
The Luvar and the Swordfish 131
The Pomfret, the Blennies and the Gobies 133
The Barracuda and the Silversides 137
Grey Mullets 140
The Family Scorpaenidae and the Gurnards 145
Flatfish: 1, Sinistral 154
Flatfish: 2, Dextral 160
Trigger-Fish and Angler-Fish 165
3. Catalogue of Crustaceans 169
Prawns and Shrimps 170
Lobsters and Related Creatures 177
Crabs and the Mantis Shrimp 182
4. Catalogue of Molluscs 188
Single Shells 188
Bivalves 195
Cephalopods - Cuttlefish, Squid and Octopus 208
5. Catalogue of other Edible Sea Creatures 216
6. Note for Readers in Britain and North America 222
7. Note on Mediterranean Fish in Classical Times 225
8. Note on the Natural Historians 228
Recipes
9. Keeping Fish Fresh 233
10. Cooking Fish: A General Essay 235
11. Introduction to the Recipes 241
12. Recipes from Spain 245
13. Recipes from France 265
14. Recipes from Italy 300
15. Recipes from Greece 340
16. Recipes from Turkey 352
17. Recipes from the Black Sea 362
18. Recipes from Tunisia, Algeria and Morocco 370
19. Recipes from Elsewhere in the Mediterranean 384
Bibliography 397
Index 404
Measures: Tables of Equivalence 430
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