A Book of Mediterranean Food (2nd Revised Edition) by Elizabeth David

By Elizabeth David

Contributor note: adorned via John Minton

A ebook of Mediterranean Food - released in 1950 - used to be Elizabeth David's first e-book and it truly is according to a suite of recipes she made whereas dwelling in France, Italy, the Greek islands and Egypt.

'Britain's such a lot inspirational meals 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 brilliant recipes are imbued with all of the delights of the sunny south.

'Not simply did she remodel the best way we cooked yet she is a satisfaction to read' Express on Sunday

Elizabeth David is the girl 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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Extra resources for A Book of Mediterranean Food (2nd Revised Edition)

Sample text

Spread the almonds on a third baking sheet or in a small, shallow roasting pan. Toast them in the oven for about 5 minutes, stirring once or twice, until lightly browned and very fragrant. Set aside to cool for 5 minutes as well. 4. Beat the brown sugar and eggs in a large bowl with an electric mixer at medium speed until thick, satiny, and pale brown, about 2 minutes. Pour in the cool chocolate in a slow, steady stream, beating all the while. Scrape down the sides of the bowl, then beat in the vanilla until smooth.

Set aside to cool for 5 minutes. 3. Whisk the flour, baking soda, and salt in a medium bowl until uniform; set aside. Chocolate Cookies A to Z 31 4. Beat the butter and shortening in a large bowl, using an electric mixer at medium speed, until softened and smooth, about 1 minute. Add the brown sugar and granulated sugar; continue beating at medium speed until pale brown, thick, but still somewhat grainy, about 2 more minutes. Beat in the egg and vanilla, then pour in the chocolate all at once and beat until smooth, about 1 minute at medium speed.

Beat in the egg and vanilla all at once. 3. Turn the mixer off, pour in the oat and flour mixture, then beat at very low speed just until incorporated. The dough should be cohesive but crumbly. Remove Chocolate Cookies A to Z 57 the beaters, scrape any dough on them back into the batter, and stir in the chocolate chips with a wooden spoon or rubber spatula until distributed throughout. 4. Roll the dough into balls about the size of a walnut and place on the prepared baking sheets, spacing them about 11⁄ 2 inches apart.

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