By Elizabeth David
First released in 1950, Elizabeth David’s A e-book of Mediterranean meals ushered in cooking’s glossy period, emphasizing clean components and the concept sturdy meals don't need to be the particular province of the grasp chef. A e-book of Mediterranean nutrients involves recipes David accrued while she lived in France, Italy, Greece, and Egypt. Elizabeth David was once “the most sensible nutrition author of her time” (The instances Literary Supplement).
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Extra info for A Book of Mediterranean Food
There are endless varieties of currants and raisins, figs from. Smyrna on long strings, dates, almonds, pistachios, and pine kernel nuts, dried melon seeds and sheets of apricot paste which is dissolved in water to make a cooling drink. All these ingredients make rich and colourful dishes. Over-picturesque, perhaps, for every day; but then who wants to eat the same food every day? I have, therefore, varied this collection with some classic dishes and recipes from regions of France other than those bordering the Mediterranean.
Reheat the purée, adding sufficient stock and a little milk to thin down the soup, and put in some pieces of sausage cut in dice. SOUP WITH RISOTTO For using left-over Risotto (p. 93). Make the rice into little balls the size of a nut. Egg and breadcrumb them and fry them in butter, and when they are dry add them to any kind of hot soup – chicken broth, for instance, or a simple vegetable soup. POTAGE DE TOPINAMBOURS À LA PROVENÇALE Cook 2 lb of Jerusalem artichokes in 3 pints of salted water. Sieve, and heat up, adding gradually ½ pint of milk.
Meanwhile you must write an Introduction to the book and perhaps enlarge it a bit. ’ Home I went, wondering whatever an Introduction was to be about, and not at all happy at the prospect of thinking up a new title. So it was a tremendous relief when only two or three days later I received a letter from John Lehmann telling me that on reflection he realized that perhaps after all I had been right, and that my original title should stand. To this day, I admire the good grace with which John, a man who – as I was to discover when I came to know him better – was far from easy-going, conceded that I might have my way over that Mediterranean Food title.
A Book of Mediterranean Food by Elizabeth David