A Book of Mediterranean Food (New York Review Books Classics)
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Long acknowledged as the inspiration for such modern masters as Julia Child and Claudia Roden, A Book of Mediterranean Food is Elizabeth David's passionate mixture of recipes, culinary lore, and frank talk. In bleak postwar Great Britain, when basics were rationed and fresh food a fantasy, David set about to cheer herself --and her audience-- up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the Middle East. Some are sumptuous, many are simple, most are sublime.
ingredients necessitated the use of devious means to achieve the right results, and also because during the last few years I have had opportunities of learning a good deal more than I knew at the time about different methods of cooking, I have been able to simplify the instructions for making some of the dishes. A few recipes which had nothing to do with Mediterranean cooking and which I included perhaps out of over-enthusiasm, I have replaced with Mediterranean recipes which I have since
continuously while it is roasting with this butter, in order that it may be completely penetrated with the savour of the anchovy butter allied to the garlic. The taste of the goose prepared in this manner is highly esteemed by the gastronomes of the Midi, but apart from the southern départements, it is not particularly popular with the majority of gourmets. LES PERDREAUX AUX RAISINS In a medium-sized cocotte or braising pan melt a little bacon fat, put in some slices of bacon, a bouquet
surface. TOMATES FROMAGÉES Choose medium-sized tomatoes, cut off the tops, scoop out the flesh, sprinkle them with salt and leave them to drain. In a double saucepan melt some Gruyère cheese with black pepper, cayenne, a little French mustard, and a drop of white wine and a pounded clove of garlic. Fill the tomatoes with the mixture, which should be about the consistency of a welsh rabbit. Bake for 10 minutes in the oven and finish under the grill. CHAMPIGNONS À LA PROVENÇALE ½ lb fresh
steadily for about 15 to 20 minutes. Meanwhile peel and slice the large onion. Put it in another pan with the remaining 2 tablespoons of olive oil, warmed. Let it melt very gently. When the onion is yellow and soft add the green peppers, washed, all seeds and core discarded, and sliced into, roughly, one-inch lengths. When the peppers are slightly softened, stir in the flour. Then add the red wine, heated in a separate saucepan. Stir well, let the wine reduce by two-thirds. Now press the
happy to say that although Macdonald’s, at the time of writing part of Captain Robert Maxwell’s publishing empire, gather in their share of my paperback royalties, those of the hardback editions have long since passed from their control. Since then the books have gone through several lives, one of them every bit as dismaying as their previous acquisition by Macdonald’s. From the hands of a publisher called Robert Hale, of whom I shall say no more than it seemed a singular misfortune to have had