By Elizabeth David
First released in 1950, Elizabeth David’s A e-book of Mediterranean nutrition ushered in cooking’s sleek period, emphasizing clean parts and the concept that solid nutrition needn't be the specific province of the grasp chef. A publication of Mediterranean meals includes recipes David accumulated while she lived in France, Italy, Greece, and Egypt. Elizabeth David was once “the top nutrition author of her time” (The occasions Literary Supplement).
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Extra info for A Book of Mediterranean Food
Lawrence’s Sea and Sardinia, and also to Messrs Macmillan for the passage from Sir Osbert Sitwell’s Great Morning; to Messrs Cassell & Co. for permission to quote from Sir Compton Mackenzie’s First Athenian Memories; to Messrs Edward Arnold for permission to reproduce a recipe from Colonel Kenney-Herbert’s Fifty Luncheons; to the owner of the copyright of Things that have Interested Me by Arnold Bennett; to Mr Innes Rose of John Farquharson Ltd for his permission to include an extract from Henry James’s A Little Tour in France; to Alfred Knopf Inc.
To me that didn’t make them any less scandalous. They would get 50% of the royalties, I was to be content with the remaining 50%. So matters remain to this day. That company, which had not had the slightest part in the initial publication of the book – and has never raised a finger to promote it, or either of the subsequent ones which fell into their hands – is still reaping, via the paperback editions, the benefit of John Lehmann’s flair and foresight. Macdonald’s certainly proved a sorry exchange for John.
Put the soup through a sieve. Return it to the pan, bring it to the boil and throw in the vermicelli in very small pieces and whatever shell fish you are using. In 5 minutes it will be ready. Add chopped parsley before serving. MELOKHIA Melokhia is a glutinous soup much beloved by the Arabs, particularly in Egypt. Melokhia is a kind of mallow (Greek malakhe, Latin malva). 1 lb green melokhia, 3 glasses rabbit stock, several cloves of garlic, a tablespoon of coriander seeds, salt, and shatta (ground dried chillies) or cayenne pepper.