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Anne & Helen Caruana Galizia
The first Prospect Book with colour photographs.
250 pp, 135x220mm; colour photographs; paperback
ISBN 0907325 77 7 £12.50 |
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The authors produced a charming and instructive book about
the cookery of their native islands in 1972. It has remained in print (in
Malta) since that time, but they have long wished to produce an improved
version. The cookery of Malta is as interesting as the language and cultural
history, and as diverse. Manifold influences, from the muslim caliphates,
to the Normans of Sicily, revolutionary French men, Italian neighbours
and imperialist Britons, have been brought to bear on the output of the
nation's stoves (often a 'Valor' double-burner paraffin device). The authors
include more than 150 recipes, gathered from the memories of their own
family and friends, encompassing the full gamut of local materials such
as rikotta, fish, pasta and vegetables, and giving details of specifically
Maltese dishes like pastizzi and timpana. There is lengthy discussion of
Maltese fish types, and of Maltese bread. This book is the first in a series
we are producing about the food and cookery of several countries: next
stop South Africa and Australia. Where possible, as much space will be
devoted to the raw materials and food history as to recipes. |
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