IN the lands bordering the
Mediterranean, as indeed almost
everywhere else, the cooking is
constantly evolving; traditional
dishes are being adapted to modern
techniques and to new ingredients,
or to old ones which, as a result of
modern methods of cultivation,
transport, preservation, and
storage, have undergone material
modifications or even a basic
change.
In view of these circumstances I
have now made, for the 1965
edition of this book, such additions
and modifications as were
compatible with the character of