A Book of Mediterranean Food (New York Review Books Classics)

A Book of Mediterranean Food (New York Review Books Classics)

Elizabeth David

Language: English

Pages: 222

ISBN: 1590170032

Format: PDF / Kindle (mobi) / ePub

A Book of Mediterranean Food (New York Review Books Classics)

Elizabeth David

Language: English

Pages: 222

ISBN: 1590170032

Format: PDF / Kindle (mobi) / ePub


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.

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4 unpeeled aubergines into large slices and fry in hot oil. Put some more oil into a deep square or oblong cake tin* and cover the bottom with aubergines; cover the aubergines with the minced meat, and this with the fried onions. Repeat till all the ingredients are in the dish. Then put in ½ cup each of meat stock and fresh tomato sauce, cover with the prepared batter mixture and put the dish in a moderate oven (gas no. 4) for about an hour. The batter should form a kind of crust on the top of

supposed to be the sea lamprey. Here too are found the vyvre, or, as we call it, weaver; remarkable for its long, sharp spines, so dangerous to the fingers of the fisherman. We have abundance of the saepia, or cuttle-fish, of which the people in this country make a delicate ragoût; as also of the polype de mer, which is an ugly animal, with long feelers, like tails, which they often wind about the legs of the fishermen. They are stewed with onions, and eat something like cow-heel. The market

lb of polenta will feed 6 hungry people. First prepare a very large heavy pan full of boiling salted water; when the water boils pour in the polenta, little by little, stirring all the time to eliminate lumps and adding more salt and pepper. It will take about 30 minutes to cook, and when ready is the consistency of a thick purée (rather like a purée of dried peas) and is poured out on to a very large wooden board, where it should form a layer about a quarter of an inch thick. Over it is poured a

fixed for the picnic a surprise dish of a monumental tian; all six were devoured with patriotic enthusiasm. Not one of the guests had been able to imagine that there was a better dish in the world.’ From La Cuisine à Nice, H. Heyraud PATAFLA (a good recipe for a cocktail party or a picnic) 4 tomatoes, 1 large onion, 2 green pimentos, 2 oz black olives, 3 oz green olives, 2 oz capers, 2 oz gherkins, 1 long French loaf. Peel the tomatoes, stone the olives, take the core and seeds out of the

and lemon juice, nutmeg, cinnamon, a tablespoon of honey, and a glass of rum. Place strips of lemon peel on the top and bake for about 30 minutes in a moderate oven. The sauce should be thick and syrupy. FRUIT SALAD Fruit salad can be delicious; it can also be very nasty indeed. Here is a good recipe which includes the making of the syrup which is so important. 2 oranges, 1 apple, 1 pear, 1 grapefuit, 2 bananas, 3 fresh figs, 2 slices pineapple, either fresh or tinned. For the syrup,

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