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 collected. Some of these
are for Eastern Mediterranean
dishes, from Greece, Syria, Turkey,
and the Middle East, others from
Italy, Spain, and Provence.
So startlingly different is the
food situation now as compared
with only two years ago that I
think there is scarcely a single
ingredient, however exotic,
mentioned in this book which