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A Book of Mediterranean Food by Elizabeth David

By Elizabeth David

First released in 1950, Elizabeth David’s A ebook of Mediterranean nutrition ushered in cooking’s glossy period, emphasizing clean constituents and the concept that sturdy nutrients needn't be the particular province of the grasp chef. A booklet of Mediterranean nutrition includes recipes David gathered whilst she lived in France, Italy, Greece, and Egypt. Elizabeth David used to be “the top nutrients author of her time” (The occasions Literary Supplement).

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Additional resources for A Book of Mediterranean Food

Sample text

I didn’t know him, although his name was familiar as the editor of Penguin New Writing, when he wrote me a brief note telling me he would like to publish my book, and asking me to go and see him in his Henrietta Street office. It wasn’t only that I had never met John Lehmann. I had never met any publisher and had no idea what to expect. When I was shown into his office, Mr Lehmann was courteous but brisk. He would publish my book, he would pay me £100 advance, £50 on signature of the contract, £50 on publication.

Gaspacho is considered highly refreshing, an opinion which strikes me as rather rash, but, strange as it may seem the first time one tastes it, one ends by getting used to it and even liking it. ’* Modern versions of gaspacho appear to be very different from the hell-broth described by Gautier. The basis of them is chopped tomato, olive oil, and garlic, and there may be additions of cucumber, black olives, raw onion, red pepper, herbs, eggs, and bread. The following makes a very good and refreshing gaspacho.

5 Hot 410–440 F. 210–230 C. 6–7 Very Hot 450–480 F. 235–250 C. B. Quantities given in the recipes are, unless otherwise stated, for four or five people. Soups Le plus entendu de touts n’eust pas quitté son écuelle de soupe pour recouvrir la liberté de la respublique de Platon. La Boëtie * * * * * * * * * * * * * * * * * * * * SOUPE AU PISTOU The origin of pistou is Genoese, but it has become naturalized in Nice and the surrounding country. Into 3 pints of boiling water put 1 lb of French beans cut in inch lengths, 4 medium-sized potatoes, chopped finely, and 3 chopped, peeled tomatoes.

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