Description
BOOK COVER SLIGHTLY DAMAGED
This is the definitive guide to Maltese and Gozitan cookery – a distinctive Mediterraneqan cuisine which deserves more recognition. Malta’s colourful and eventful history is reflected in the diversity of foods and the different styles of cooking; Phoenicians, Carthaginians, Romans, Arabs, Normans, Sicilians, Knights, vevolutionary Frenchmen and imperial Britons have all left their mark. This book is both a valuable contribution to the islands’ social and cultural history, as well as a delightful cookery book.
The authors grew up, went to school and learned to cook in Malta and Gozo and both retain strong links with the islands. Originally published in 1972 as Recipes from Malta, this third edition includes new recipes, a catalogue of edible Mediterranean fish, and a new chapter on Maltese bread. Rabbit has a long-standing place in the cuisine (as well as in Maltese history) and here are ways of stewing, frying and using it in pies. There are authoritative versions of Timpana, Ross fil-Forn and other familiar dishes, as well as less well known and intriguing recipes for imaginative cooks.
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