A Book of Mediterranean Food

in ratatouille, 131 sauté, 137 stuffed with quails, 114 stuffed with rice, 136 potatoes Anna, 127 kephtédes, 127 à la manière d’ ...

vine leaves with cèpes, 136 stuffed, 150 walnuts with chicken, 142 with cold trout, 62 and honey cream, 171 in ralto, 63 stuffed ...

as a sweet, 166 youvarlákia (meat rissoles), with avgolémono sauce, 186 zuppa di pesce, 20 ...

*An illustrated and revised edition was published by Dorling Kindersley in 1988. ...

In this case use half the quantity. ...

Hâchoir in French, mezzaluna in Italian. These instruments can now be bought at a few good kitchen stores (William Page, Shafte ...

Un Voyage en Espagne, translated by Catherine Alison Phillips, and published by Alfred A. Knopf, under the title of A Romantic ...

A Russian fermented liquor. ...

Fifty Luncheons, by A. Kenney-Herbert. ...

The Autobiography of Alice B. Toklas, by Gertrude Stein. ...

The quantities given fill a cake tin 6½ inches square and 2 inches deep. ...

Austin de Croze. ...

The Happy Glutton, by Alin Laubreaux, translated by Naomi Walford. ...

In England cockles could be used instead. ...

These are found in great plenty at Ancona and other parts of the Adriatic, where they go by the name of Bollani, as we are info ...

A correspondent writing from southern Spain tells me that a more satisfactory way of skinning an octopus is to coat your hand w ...

In Greece wild marjoram is used; it is called rígani and has a much stronger perfume than our marjoram. Origanum means in Greek ...

One often sees instructions in cookery books to marinate the meat in wine or vinegar. This is never done in Greece, and would c ...

The cloves of garlic can be left unpeeled – the skin will come off when they are cooked. ...

Birds and Beasts of the Greek Anthology, by Norman Douglas. ...