A Book of Mediterranean Food by Elizabeth David

By Elizabeth David

Lengthy said because the suggestion for such glossy masters as Julia baby and Claudia Roden, A publication of Mediterranean Food is Elizabeth David's passionate mix of recipes, culinary lore, and frank speak. In bleak postwar nice Britain, whilst fundamentals have been rationed and clean nutrients a fable, David set approximately to cheer herself --and her audience-- up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the center East. a few are luxurious, many are uncomplicated, so much are chic.

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If cooked with proper rapidity it should be too light to present a fixed form, and on reaching the hot dish should spread itself, rather, on account of the delicacy of its substance. , are not to be trusted. If you follow such advice you will only produce, at best, a neat-looking egg pudding. ‘Timed by the seconds hand of a watch, an omelette of six eggs, cooked according to my method “by the first intention”, takes forty-five seconds from the moment of being poured into the pan to that of being turned into the dish.

The varieties of bony and spiny fish used in the Genoese burrida, the Livornese cacciucco, and the Neapolitan zuppa di pesce are much the same as in a Bouillabaisse (see p. 59), but with the addition of squid cut in rings, small clams called vongole, sometimes small red mullet, prawns, mussels, small lobsters or langouste. The basis of Italian fish soups is usually a broth made with oil and tomato, flavoured with garlic, onion, and herbs, sometimes dried mushrooms, sometimes white wine or a little vinegar.

Add the rest of the pimentos cut in strips, and ice. If fresh pimentos are used, grill, skin, seed, and pound them before mixing with the tomato. Very fine slices of raw pimento can be used for garnishing. Eggs and Luncheon Dishes Henry James’s Luncheon at Bourg * * * * * * * * * * * * * * * * * * * * * * * * * * * ‘THE well-fed Bressois are surely a good-natured people. I call them well-fed both on general and on particular grounds. Their province has the most savoury aroma, and I found an opportunity to test its reputation.

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