Recipe book by Josceline Dimbleby.
Contents:
The Author 3
Introduction 4
France 5
Veal Blanquette Paprika
Leek and Parsnip Soup
Stuffed Sardines
Yellow Pepper Tart
Onion Tart with Olive Pastry
Rabbit and Pumpkin with Mustard and White Kidney Beans
Chicken baked in a salt crust with Rose-tinted Sauce
Tarte à L’orange
Provençal Prune Tart
Spain 18
Chilled Almond and Garlic Soup
Squid Lequeitio
Anchovy-stuffed Mullet with Vegetable Stew
Spain’s Favourite Pudding
Canary Cake
Italy 26
Franco’s Spaghetti
Calves’ Liver par excellence
Mushrooms stuffed with Veal and Tomatoes
Gnocchi Roulade stuffed with Broccoli and Mozzarella
Prawn Pasta
Pork Rolls stuffed with Artichoke, with Mushroom and Mustard Sauce
Pork Bundles stuffed with Broccoli and Mozzarella
Greece and Turkey 36
Pera and Palas Pie
Turkish Pasties
Monkfish Kebabs with Aubergine and Yogurt Sauce
Bophorus Mussel Stew
Athenian Pie
Kibrizli Cake
Walnut and Fruit Baklava
Feliz’s Courgette Fritters
Nuri Bey’s Fresh Lemon Jelly
North Africa 49
Egyptian Pizza
Chicken stuffed with Couscous
The Middle East 54
Dream of Damascus
Chicken Firuzabas with Fluffy Rice
Bulgahur Flan with Pine Kernels
Lamb meatballs poached in tomato and Chick-pea Sauce
South-east Asia 62
Stuffed Turkey Breasts in Chinese Pasties
Citrus Spiced Spare Ribs
Echoes of Betutu Duck
Stuffed Sticky Rice Rolls
Prawns and Bright Vegetables in Coconut Milk
Balinese Carrot Cake
Chilli and Peanut Pork Kebabs
Pagoda Jelly
Javanese Chicken with Avocado
Exotic Ravioli
Anglo-Chinese Pie
India and Burma 80
Quails in rich, red, Indian Sauce
Pride of the Punjab
Chicken Noodles with Cashew Nuts in the Burmese Way
A Pudding with Parvati
Perfect Potatoes – Indian Style
The Vegetarian Indian
South America 91
Braised Beef in Walnut, Chilli and Chocolate Sauce
Peruvian Potatoes
Passion-fruit and Honey Soufflé
Index to Recipes 95
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