Mediterranean seafood can be as baffling as it is fascinating, and this intriguing and masterly survey has been written to cast light on the subject. In a scholarly and amusing style, and with the help of [excellent] illustrations, Alan Davidson has catalogued the edible marine life of the Mediterranean and labelled it in a dozen languages. His 240 authentic recipes from the region are skillfully presented to show how easily the native flavour of Mediterranean seafood can be brought into distant homes.
The author possesses the quixotic charm of the true enthusiast, and his practical directions are enlivened with touches that will induce interest in his readers and nostalgia in all those who know the Mediterrean, from Spain and France to Istanbul, Bizerta, and the Black Sea.
Mediterranean Seafood gives the names in seven languages of 150 species of fish, with 50 crustaceans, molluscs, and other marine creatures, and an essay on fish cookery, with over 200 recipes from the Mediterranean and Black Sea countries. Davidson notes that, although Mediterranean fish are found in the Mediterranean area, a surprising number of fish found in North American waters are identical or closely related; and the names of these are listed. Recipe amounts are given in British and American, and conversion tables are included.
Many of the illustrations in this new [second] edition were drawn by Thao Soun Vannithone.