Download A Book of Mediterranean Food by Elizabeth David PDF

By Elizabeth David

Lengthy said because the suggestion for such glossy masters as Julia baby and Claudia Roden, A ebook of Mediterranean nutrients is Elizabeth David's passionate mix of recipes, culinary lore, and frank speak. In bleak postwar nice Britain, while fundamentals have been rationed and clean nutrition a delusion, David set approximately to cheer herself — and her viewers — up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the center East. a few are luxurious, many are easy, so much are chic.

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Cooking time: 35 to 40 minutes Serves 4 to 6 A traditional Mexican meal isn’t complete without arroz mexicano. 49 Zucchini and Corn/ Calabacitas y Elote 3 medium-sized zucchini ¥ c. canned or frozen corn, cooked salt and pepper to taste 1 small tomato, cut into quarters ø c. grated cheddar cheese 1. Wash zucchini and cut into ¥-inch cubes. 2. Place zucchini in a saucepan with corn, salt, pepper, and tomato. 3. Cover the saucepan and simmer about 8 minutes, or until zucchini is tender. (Do not add any water.

Is the time for a second breakfast, which is much heartier than the first. Fruit or fruit juice, eggs, beans, chile sauce, tortillas, and café con leche may be served. This meal is called almuerzo. Those people in the city who have only breakfasted on a cup of coffee are also likely to eat almuerzo, but they eat it much later than the country people. S. M. Because many people in Mexico don’t like eating early, however, this meal is not called an early lunch, but rather a late breakfast. Hours after an early breakfast of coffee or chocolate mexicano (recipe on page 32), Mexicans gather for a heartier meal.

Fresh water and the onion. 3. Cook over medium-high heat for 1 hour or until beans are soft. 4. Add lard and salt and mash with a potato masher until all fat has melted and beans are smooth. *Make refried beans a healthier dish by skipping the lard, which adds flavor but also fat. 5. Lower heat and continue to cook beans, stirring occasionally, for about 2¥ hours or until bean mixture is thick and heavy. Soaking time: 6 to 8 hours Cooking time: 3¥ hours Serves 8 41 Red Snapper with Lime Juice/ Huachinango con Jugos de Limas Huachinango is an Aztec name for “red snapper,” an ocean fish caught off the shores of trop­ ical Veracruz, a Mexican state located on the Gulf of Mexico.

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