Cover; Half Title; Title; Copyright; Contents; Introduction by Jill Norman; Books by Elizabeth David; Editor''s Note; Introduction to Mediterranean Food; Provence; HORS-D''ŒUVRE; 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 ANDCRUSTACEA; Chez Barattero; La Charcuterie; MEAT; Have It Your Way; Pomiane, Master of the Unsacrosanct; POULTRY AND GAME; The Markets of France: Cavaillon; Truftlesville Regis; VEGETABLES; Bruscandoli; Fresh Herbs

PASTA, PULSES AND GRAINSFast 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; Index; Illustrations in this anthology