By Elizabeth David
First released in 1950, Elizabeth David’s A booklet of Mediterranean nutrition ushered in cooking’s smooth period, emphasizing clean components and the concept that stable nutrients needn't be the particular province of the grasp chef. A booklet of Mediterranean nutrients contains recipes David gathered while she lived in France, Italy, Greece, and Egypt. Elizabeth David was once “the most sensible nutrients author of her time” (The occasions Literary Supplement).
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Additional info for A Book of Mediterranean Food
So was the one for a spit-roasted gigot à la provençale, studded with a dozen cloves of garlic and twice as many anchovy fillets, served with an extra litre of thrice-blanched cloves of garlic given a fourth and final bath in a cup of bouillon. That recipe I had chosen to leave – I am no longer sure why, nor do I remember its source – in the original French. This elicited a characteristically waspish comment from Mrs Ernestine Carter, the American editor of Harper’s Bazaar, who by mischance had got her hands on the typescript.
Garnish each cup of soup with a few prawns. GASPACHO Gaspacho, the popular iced Spanish soup, was described, some-what disparagingly, by Théophile Gautier after a journey to Spain in 1840; like all good Frenchmen he was apt to be suspicious of foreign food. ‘Our supper was of the simplest kind; all the serving men and maids of the hostelry had gone to the dance, and we had to be content with a mere gaspacho. This gaspacho is worthy of a special description, and we shall here give the recipe, which would have made the hair of the late Brillat-Savarin stand on end.
I had collected them in Provence, in Corsica, Malta, Athens and the island of Syra in the Cyclades where I had lived for seven months before the Germans overran Greece. Subsequently I had spent a year in Alexandria, where I was employed by the British Admiralty and four or five in Cairo organizing and running a reference library for the British Ministry of Information in the Middle East. Those years, for me good and fruitful, came to an end at Christmas 1945, when I left Egypt to join my husband in New Delhi where he was working on the staff of the Commander-in-Chief, General Auchinleck.
A Book of Mediterranean Food by Elizabeth David