Machine derived contents note: Contents -- Foreword by Julian Barnes xx -- Introduction by Jill Norman x -- Books by Elizabeth David x -- Editor's Note x -- Introduction to Mediterranean Food 2 -- Provence 4 -- Hors-d'Îuvre 11 -- Paris 31 -- Pleasing Cheeses 35 -- Soups 38 -- Buffet Food 48 -- Oriental Picnics 52 -- English Picnic Meats 56 -- Eggs and Cheese 59 -- The Markets of France: Martigues 71 -- Italian Fish Markets 76 -- Oules of Sardines 79 -- Fish, Shellfish and Crustacea 84 -- Chez Barattero 102 -- La Charcuterie 114 -- Meat 119 -- Have It Your Way 156 -- Pomiane, Master of the Unsacrosanct 161 -- Poultry and Game 171 -- The Markets of France: Cavaillon 186 -- Trufflesville Regis 191 -- Vegetables 196 -- Bruscandoli 216 -- Fresh Herbs 219 -- Pasta, Pulses and Grains 226 -- Fast and Fresh 243 -- Mrs Leyel 247 -- Officer of the Kitchen 252 -- Sauces 258 -- The Christmas Pudding is -- Mediterranean Food 271 -- Sweet Dishes and Cakes 275 -- Lorraine 293 -- Preserves 297 -- Have We a Choice? 308 -- Bread and Yeast Cookery 313 -- Storage of Bread 345 -- Wine in the Kitchen 350 -- Ladies' Halves 354 -- Table Jewellery 356 -- Cathay to Caledonia 360 -- Index 370 -- Illustrations in this anthology 384.