details which complete the flavour
of a Mediterranean meal, but the
ingredients which make this
cookery so essentially different
from our own are available to all;
they are the olive oil, wine,
lemons, garlic, onions, tomatoes,
and the aromatic herbs and spices
which go to make up what is so
often lacking in English cooking:
variety of flavour and colour, and
the warm, rich, stimulating smells
of genuine food.
London, 1955
PREFACE TO THE SECOND REVISED
PENGUIN EDITION