By Elizabeth David
First released in 1950, Elizabeth David’s A e-book of Mediterranean nutrition ushered in cooking’s glossy period, emphasizing clean materials and the concept strong nutrition needn't be the specific province of the grasp chef. A e-book of Mediterranean meals involves recipes David amassed whilst 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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Table of Contents
Chapter 1: vintage PANINI
Three-cheese & tomato
Summer vegetable & basil
Turkey & bacon club
Turkey burger patty melt
Pulled beef & slaw
Turkey, brie & apple
Grilled bird, tomato & mozzarella
Egg & bacon breakfast sandwich
Roast pork & horseradish
Roast turkey & cranberry
Grilled eggplant & tapenade
Chapter 2: smooth PANINI
Roast beef, bacon & pickled onions
Nectarine, arugula & brie
Creamy mushroom & thyme
Apple, cheddar & sage
Roasted peppers, goat cheese & salsa verde
Zucchini, feta & tapenade
Lamb, feta & harissa burger
Sausage, fontina & broccolini pesto
Asparagus, sun-dried tomato & chevre
Prosciutto, gorgonzola & fig
Caramelized onion & smoked gouda
Grilled salmon & herbed cream cheese
Roasted red meat, provolone & broccoli rabe
Mushroom, spinach & tarragon
Marinated artichoke, spinach & parmesan
Manchego & quince
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Additional info for A Book of Mediterranean Food
The same soup can be made without the egg yolks by adding some vermicelli as soon as the soup has come to the boil; or make it without any thickening and serve with grated cheese. PURÉE LÉONTINE 2 lb leeks, 1 cup each of spinach, green peas, and shredded lettuce, 1 tablespoon each of chopped parsley, mint, and celery, ½ tumbler olive oil, lemon juice, salt, and pepper. Clean and cut the leeks into chunks. Into a thick marmite put the olive oil and when it is warm put in the leeks, seasoned with salt, pepper, and the lemon juice.
Into a thick marmite put the olive oil and when it is warm put in the leeks, seasoned with salt, pepper, and the lemon juice. Simmer slowly for about 20 minutes. Now add the spinach, the peas, and the lettuce, stir a minute or two, and add a quart of water. Cook until all the vegetables are soft – about 10 minutes – then press the whole mixture through a sieve. If the purée is too thick add a little milk, and before serving stir in the chopped parsley, mint, and celery. This soup turns out an appetizing pale green.
So it was a tremendous relief when only two or three days later I received a letter from John Lehmann telling me that on reflection he realized that perhaps after all I had been right, and that my original title should stand. To this day, I admire the good grace with which John, a man who – as I was to discover when I came to know him better – was far from easy-going, conceded that I might have my way over that Mediterranean Food title. Now of course it seems unthinkable that it could have been called anything else.