Mediterranean Seafood - Prospect Books

ibliography 401
Boni, A., Italian Regional Cooking, translation by Maria Langdale and Ursula
Whyte, London, 1969.
Bouayed, Fatima-zohra, La Cuisine Algérienne, Société Nationale d’Édition et
de Diffusion, Algiers, 1978.
Brun, M., Groumandugi: Réflexions et Souvenirs d’un Gourmand Provençal,
Marseille, 1949.
Bute: John, Fourth Marquis of Bute, K.T., Moorish Recipes, Oliver and
Boyd, Edinburgh, 1955.
Caminiti, M., Pasquini L., Quondamatteo, G., Mangiari di Romagna, 2nd
edn, Milan, 1961.
Carnacina, L., Veronelli, L., La buena vera cucina italiana, 2nd edn, Rizzoli
Editore, Milan, 1970.
Carola, see under Francesconi
Carter, Elizabeth, Majorcan Food & Cookery, Prospect Books Ltd, London,
1989.
Caruana Galizia, Anne and Helen, The Food and Cookery of Malta,
Prospect Books, Totnes, Devon, 1997.
Ceccaldi, Marie, Cuisine de Corse, Éditions Denoël, Paris, 1980.
Chanot-Bullier, C., Vieii Receto de Cousino Prouvençalo (Vieilles Recettes de
Cuisine Provençale), Tacussel, Marseille, 1976.
Chantiles, Vilma Liacouras, The Food of Greece, Avenel Books, New York,
1979. (350 pp., with much useful background information.)
Corey, Helen, The Art of Syrian Cookery, Doubleday, New York, 1962.
Correnti, Pino, Il Libro d’Oro della Cucina e dei Vini di Sicilia, Mursia, Milan,
1976.
de Croze, Austin, Les Plats régionaux de France, Paris, 1928 (and in a facsimile
edition by Daniel Morcrette, Luzarches, 1977).
David, Elizabeth, A Book of Mediterranean Food, John Lehmann, 1950, and in
the Penguin series since 1955.
David, Elizabeth, French Provincial Cooking, Michael Joseph, London, 1960,
and in the Penguin series since 1964.
David, Elizabeth, Italian Food, Macdonald, London, 1954, and in the Penguin
series since 1963.
Davis, Irving, A Catalan Cookery Book, a limited edition of 165 copies ‘printed
at the expense of a friend and obtainable from Lucien Scheler, 19 Rue de
Tournon, Paris vi’, 1969. (This remarkable book contains valuable material and
recipes ascribed to individual cooks.) Reprinted Totnes, 1998.
Deighton, Len, Basic French Cooking (an illustrated guide to French cooking),
Jonathan Cape, London, 1979.
Derys, Gaston, L’Art d’être Gourmand, Albin Michel, Paris, 1929.
Domenech, Ignacio, La Nueva Cocina Elegante Española, 6th edn, Barcelona,
undated but c. 1930.
Eren, NeSet, The Art of Turkish Cooking, Doubleday, New York, 1969. (One of
the best books on the subject.)
Escudier, J.-N., La Véritable Cuisine Provençale et Niçoise, Toulon, 1964.
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