Majorcan Food & Cookery

by Elizabeth Carter

With well over 3 million visitors a year to Majorca from Britain alone , it is surprising that this is the first book in English on Majorcan food and cookery. The wealth of recipes the author describes, and which she sets in their historical and geographical contexts, show that there is a great variety in Majorcan cooking which makes the most of the fresh produce found in and around the island and beautifully displayed every day of the week in village markets.

228 pages, Paperback

First published December 1, 1989