A Book of Mediterranean Food

conditioned naturally by variations in climate and soil and the relative industry or indolence of the inhabitants. The ever recu ...

so mysteriously turn out to be green. There are, too, all manner of unfamiliar cheeses made from sheep or goat’s milk; the butch ...

dissolved in water to make a cooling drink. All these ingredients make rich and colourful dishes. Over- picturesque, perhaps, fo ...

particularly suitable to our servantless lives; prepared in advance and either preceded or followed by a spicy, aromatic souther ...

and olive trees into their English kitchens. London, 1950 E.D. MIDDLE EASTERN COOKERY. A handful of the recipes in this book, le ...

Roden (Nelson, 1968). 1969 E.D. ...

Acknowledgements MY thanks are due to the late Norman Douglas and to his publishers Messrs Chapman & Hal ...

Hutchinson & Co. for permission to reproduce a passage from Cross Channel by Alan Houghton Brodrick; to Messrs William Heine ...

Things that have Interested Me by Arnold Bennett; to Mr Innes Rose of John Farquharson Ltd for his permission to include an extr ...

due to the editor and publishers of Harper’s Bazaar, in which magazine many of the following recipes first appeared. I should al ...

and enchanting talk taught me so much about the Mediterranean. E.D. ...

Preface to the Penguin Edition THIS book first appeared in 1950, when almost every essential ingredient of g ...

queuing and the frustration of buying the weekly rations; to read about real food cooked with wine and olive oil, eggs and butte ...

although no false ingredients were used, a good deal of extra seasoning, in the form of tomato purée or wine and vegetables, was ...

making some of the dishes. A few recipes which had nothing to do with Mediterranean cooking and which I included perhaps out of ...

cannot be obtained somewhere in this country, even if it is only in one or two shops. Those who make an occasional marketing exp ...

details which complete the flavour of a Mediterranean meal, but the ingredients which make this cookery so essentially different ...

IN the lands bordering the Mediterranean, as indeed almost everywhere else, the cooking is constantly evolving; traditional dish ...

the original and within its scope. It is my hope that one day I shall find myself in a position to write a second instalment of ...

Introduction to the 1988 Edition WHEN in 1947 I started putting together the recipes which made up this book ...