Introduction / Jill Norman -- Books / Elizabeth David -- Introduction to Mediterranean Food -- Provence -- Hors-D'ceuvre -- Paris -- Pleasing Cheeses -- Soups -- Buffet Food -- Oriental Picnics -- English Picnic Meats -- Eggs and Cheese -- The Markets of France: Martigues -- Italian Fish Markets -- Oules of Sardines -- Fish, Shellfish and Crustacea -- Chez Barattero -- La Charcuterie -- Meat -- Have It Your Way -- Pomiane, Master of the Unsacrosanct -- Poultry and Game -- The Markets of France: Cavaillon -- Trufflesville Regis -- Vegetables -- Bruscandoli -- Fresh Herbs -- Pasta, Pulses and Grains -- Fast and Fresh -- Mrs Leyel -- Officer of the Kitchen -- Sauces -- The Christmas Pudding is Mediterranean Food -- Sweet Dishes and Cakes -- Lorraine -- Preserves -- Have We A Choice? -- Bread and Yeast Cookery -- Storage of Bread -- Wine in the Kitchen -- Ladies' Halves -- Table Jewellery -- Cathay to Caledonia.
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