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

By Elizabeth David

Contributor note: adorned through John Minton

A publication of Mediterranean Food - released in 1950 - used to be Elizabeth David's first publication and it really is in keeping with a set of recipes she made whereas residing in France, Italy, the Greek islands and Egypt.

'Britain's so much inspirational foodstuff writer' Independent

She provides us hearty pasta and polenta dishes from Italy; fragrant and tangy salads from Turkey and Greece; and engaging 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 terrific recipes are imbued with all of the delights of the sunny south.

'Not merely did she remodel the way in which we cooked yet she is a pride 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 info for A Book of Mediterranean Food (2nd Revised Edition)

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6. Break up the chicken with two forks when it is cooked through and then stir in the sour cream.

Serve with brown or white rice. 6 g Boneless Salsa Chicken Preparation time: 15 minutes Cooking time: 360 minutes Serves 8 INGREDIENTS 1 cup petite diced canned tomatoes (choose lowsodium) 1 cup salsa, homemade or purchased 2 pounds (32 ounces) chicken breasts, boneless and skinless 2 tablespoons Taco Seasoning 1 cup onions, diced fine 1/2 cup celery diced fine 3 tablespoons sour cream, reduced fat 1/2 cup carrots, shredded DIRECTIONS 1. Place the chicken in a slow cooker. 2. Sprinkle the taco seasoning over the chicken, and then layer the salsa and vegetables on top.

8 g Bacon Bits Chicken Preparation time: 5 minutes Cooking time: 180 minutes Serves 4 INGREDIENTS 1 tsp. chopped Garlic 1/2 cup skim milk 1 cup reduced fat sour cream 3 tbsp. 75 oz. can cream of chicken soup 4 boneless, skinless chicken breasts 1 pkg. Hidden Valley Ranch® salad dressing mix DIRECTIONS 1. Combine bacon, garlic, salad mix, chicken soup, skim milk and sour cream in a bowl. 2. Pour mixture over chicken in slow cooker. 3. Cook on low settings for 3 to 4 hours. 4. 5 luid ounce) bottle buffalo wing sauce, divided 4 frozen skinless, boneless chicken breast halves 1/2 (1 ounce) package dry ranch salad dressing mix 1 tablespoon butter DIRECTIONS 1.

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