Mediterranean Seafood - Tapa dura

Alan Davidson was born in Northern Ireland in 1924. In the British Navy in the war he served in the North Atlantic as well as in the Mediterranean and Pacific. Later he travelled the world in the diplomatic service. Alan is the author of the Oxford Companion to Food, a major reference work that he took 21 years to complete and that has been an international bestseller. He has also written a number of other books including Mediterranean Seafood, Seafood of South-East Asia, Fish and Fish Dishes of Laos, On Fasting and Feasting, Seafood and Fruit.

Since it was first published in 1979, Mediterranean Seafood has become the most authoritative handbook to every kind of fish and crustacean, mollusc and other edible marine creature that can be found in the Mediterranean Sea. The first part of the book catalogues each species of seafood, giving the name in seven different languages, helpful facts about the species and useful tips on how to cook it. The second part features traditional recipes from each Mediterranean country.