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.
This new, third edition of Davidson’s classic book 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.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better