Mediterranean Cookery

Fülszöveg

The aim of this book was to look for the traditional home cooking of the Mediterranean and to pick the gems. The recipes were in the main collected on the spot in the different countries. They are jfííe fruit of several years' travel ánd research in the area as well as my involvement in the BBC Television series Mediterranean Cookefy The recipes come mostly from women who cook for their fam-i' ilies. When I travel it is not restaurants that I explore. Starting with a* few addresses and telephone numbers I go from one home kitchen to another, passed on from one woman to another. Even the professional chefs featured in this book have given the kind of things people cook at home. In Italy restaurants were once ashamed of doing simple local food but now they are proud of it and say that simple food is best and that playing around with it does not improve it. Spanish chefs are now doing their best to recover their lost culture from the phony tourist cuisine which had almost destroyed it... Tovább

Fülszöveg

The aim of this book was to look for the traditional home cooking of the Mediterranean and to pick the gems. The recipes were in the main collected on the spot in the different countries. They are jfííe fruit of several years' travel ánd research in the area as well as my involvement in the BBC Television series Mediterranean Cookefy The recipes come mostly from women who cook for their fam-i' ilies. When I travel it is not restaurants that I explore. Starting with a* few addresses and telephone numbers I go from one home kitchen to another, passed on from one woman to another. Even the professional chefs featured in this book have given the kind of things people cook at home. In Italy restaurants were once ashamed of doing simple local food but now they are proud of it and say that simple food is best and that playing around with it does not improve it. Spanish chefs are now doing their best to recover their lost culture from the phony tourist cuisine which had almost destroyed it in the last decades. In the South of Francé I have gone to restaurants where chefs have resisted the temptation to produce nouvelle cuisine and still offer traditional régiónál foods. The recipes are a true record of their dishes. I have tried them all and made them work in a way that reflects my taste, but as they are cooked locally and without embellishments or additions... My hope is that when you have used the book for somé time you will be able to conjure up a meal with a Mediterranean flavour with whatever is in the house and without feeling bound to a recipe. And when you sit down to eat do so in a happy and relaxed mood. It should be a ceremony and a celebration. The Mediterraneans have a reputation for easy-going joie de vivre and the table is the best place for you to start cultivating one. From the Preface Vissza