addicted to the food and cookery of
the Mediterranean and the Middle
East. That addiction I have never
lost. But in the England of the late
1940s and early 1950s it was
scarcely possible to indulge it.
Well, at least I could put my
memories of it on to paper, so that
I would not forget about the bright
vegetables, the basil, the lemons,
the apricots, the rice with lamb and
currants and pine nuts, the ripe
green figs, the white ewes’ milk
cheeses of Greece, the thick
aromatic Turkish coffee, the herb-
scented kebabs, the honey and
yoghourt for breakfast, the rose
ff
(ff)
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