By Elizabeth David
Lengthy said because the notion for such smooth masters as Julia baby and Claudia Roden, A ebook of Mediterranean Food is Elizabeth David's passionate mix of recipes, culinary lore, and frank speak. In bleak postwar nice Britain, whilst fundamentals have been rationed and clean meals a fable, David set approximately to cheer herself --and her audience-- up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the center East. a few are luxurious, many are basic, so much are chic.
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The paperback was to be 2s. , a price within the reach of nearly everybody. Children could and did buy the paperback for their parents. More important, in 1954 food rationing had at last come to an end, and apart from Bee Nilson’s The ABC of Cookery published during the war, there was no other paperback cookery book on the market. My book had been given a dazzling opportunity. It was mainly, I learned, through the efforts of Miss Eunice Frost, the only woman director of Penguin Books, strongly supported by Sir Allen Lane himself, that the offer for Mediterranean Food had been made.
Add half a small onion grated, lemon juice, salt, pepper, and some very finely chopped mint. Stir in about ½ pint of melted aspic jelly (see p. 141) and leave to set. 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.
As soon as the mussels have all opened sprinkle a little chopped parsley and if you like a little lemon juice or chopped lemon peel over the top, and serve at once in very hot soup plates, with slices of bread baked in the oven. For those who like it, rub the slices of baked bread with a cut clove of garlic before serving. Another way of making a simplified zuppa di pesce is to cook slices of any fish such as red or grey mullet, mackerel, brill, whiting, haddock, or gurnard in the prepared tomato broth, then add the mussels and prawns, but in half the quantities given.