By Elizabeth David
Contributor note: adorned via John Minton
A ebook of Mediterranean Food - released in 1950 - was once Elizabeth David's first booklet and it truly is in response to a suite of recipes she made whereas residing in France, Italy, the Greek islands and Egypt.
'Britain's such a lot inspirational foodstuff writer' Independent
She offers us hearty pasta and polenta dishes from Italy; fragrant and tangy salads from Turkey and Greece; and attractive seafood and saffron dishes from Spain.
Whether it's the simplicity of hummus or the scrumptious mixing of flavours present in plates of ratatouille or paella, Elizabeth David's fabulous recipes are imbued with the entire delights of the sunny south.
'Not in basic terms did she rework the best way we cooked yet she is a pride to read' Express on Sunday
Elizabeth David is the lady who replaced the face of British cooking. She brought post-war Britain to the sun-drenched delights of the Mediterranean and her recipes introduced new flavours and aromas into kitchens throughout Britain.
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Additional info for A Book of Mediterranean Food (2nd Revised Edition)
It does not store well, so buy it in small quantities and keep it in the refrigerator. qx 10/12/07 11:04 AM Page 13 There are many other flours to choose from, including arrowroot flour, corn flour, teff, and nut and seed flours. I would encourage you to give them a try. All of these flours can be frozen. Rice flours last longer if you keep them in the refrigerator after opening. FOODS TO AVOID IF ON A GLUTEN-FREE DIET These foods are considered “not safe” for those adhering to a gluten-free diet.
Lower the heat and add the vegetable stock, steamed broccoli, and cooked rice. Simmer for 5 to 10 minutes, or until the vegetables are tender. n Place small batches of the soup in a blender or food processor, and puree until smooth. Continue this process until all of the soup has been blended. Return mixture to the stockpot and add the tamari sauce, parsley, red pepper flakes, and salt and pepper to taste. Add the remaining broccoli florets and serve. qx 10/12/07 11:04 AM Page 38 ROASTED TOMATO SOUP SERVES 4 I hated tomato soup as a kid.
3 tart apples (including Granny Smith and Gala, or all of one kind) 3 tablespoons agave nectar or brown rice syrup 2–3 tablespoons fresh lime juice 1 ⁄2 cup chopped fresh cilantro 1 ⁄2 cup chopped walnuts, almonds, cashews, or macadamia nuts 1 ⁄2 teaspoon ground cinnamon 20 The Gluten-Free Vegan n Peel the apples (or not, if you prefer), core them, and dice them into small pieces. ) Place in a large bowl with the rest of the ingredients. Mix together well and chill. qx 10/12/07 11:04 AM Page 21 BLACK BEAN SALSA SERVES 4 TO 6 Another favorite recipe, this is quick to fix, full of protein and good flavor, and goes well with any Mexican-style meal or by itself as a dip served with chips.
A Book of Mediterranean Food (2nd Revised Edition) by Elizabeth David