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Wednesday, July 10, 2019

A Book Of Mediterranean Food (Free PDF)

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THIS book first appeared in 1950, when almost every essential ingredient of good cooking was either rationed or unobtainable. To produce the simplest meal consisting of even two or three genuine dishes required the utmost ingenuity and devotion. But even if people could not very often make the dishes here described, it was stimulating to think about them; to escape from the deadly boredom of queuing and the frustration of buying the weekly rations; to read about real food cooked with wine and olive oil, eggs and butter and cream, and dishes richly flavoured with onions, garlic, herbs, and brightly coloured southern vegetables.

In revising the recipes for the present edition I have had little to alter as far as the ingredients were concerned, but here and there I have increased the number of eggs or added a little more stock or bacon or meat to a recipe; I have taken out one or two dishes which were substitute cooking in that, although no false ingredients were used, a good deal of extra seasoning, in the form of tomato purée or wine and vegetables, was added to make up for lack of flavour which should have been supplied by meat or stock or butter.

Content:-

1. Introduction

2. Acknowledgements

3. Preface to the Penguin Edition

4. Preface to the Second Revised Penguin Edition

5. Introduction to the 1988 Edition

6. Table of Equivalent Gas and Electric Oven Temperatures

7. Table of Equivalent American Measurements

8. SOUPS

9. EGGS AND LUNCHEON DISHES

10. FISHMEAT

11. SUBSTANTIAL DISHES