Seafood is one of the many pleasures of the Iberian Peninsula. There is a rich harvest to enjoy. The choice is so wide, it can be confusing. This guide includes descriptions and drawings of 270 species of the region.
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About the Author
Alan Davidson's first book, Mediterranean Seafood, was written while he was in the British Diplomatic Service, when writing was a hobby for him. Its sucess led him to writing as a second career and he later produced books on North Atlantic Seafood and Seafood of South-East Asia, always based on personal experience and travel. His special enthusiasm for seafood remains as strong as ever, but his writing about food has broadened in scope to cover all foodstuffs worldwide - this being the vast subject of The Oxford Companion to Food, based on 20 years' research and published in 1999 to much critical acclaim.
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