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Cover Page
Title Page
Table of Contents
Introduction
Greece
Mezze, moussaka & myths
Chicken with Lemons and Raisons
Fricassee of Spring Lamb
Mezze (Greek hors d'oeuvre)
Postcards from Greece
Saute of Spring Lamb
Octopus
Ragout of Octopus
Beef with Green Olives
Grilled Fish with Lemon Sauce
Pasta Rice and Spinach
France
Toujours le garlic
Aubergine Caviar
Fish Soup
Provencal Omelette Cake
Postcards from France
Gratin of Mussels
Saute of New Potatoes
Red Mullet
Stuffed Vegetables
Blanquette of Vegetables
Turkey
Turkish delight?
Stuffed Fish Baked in Filo Pastry
Floyd's Turkish Barbecue
Saute of Chicken
Minced Beef and Spinach
Spain
Lunch in the afternoon
Catalan Broad Bean Salad
Red Peppers Stuffed with Salt Cod Puree
Partridges Cooked in Vinegar
Moorish Andalusian Endive Salad
Black Pudding and Sausages with Almonds
Casserole of Vegetables
Lobster in Chocolate Sauce
Grilled Sardines
Tinto Verano
Iced Gazpacho
Paella
Fish Bakes in Salt
Postcard from Spain
Muscle Beach Mango Delice
Morocco & Tunisia
Of camels and couscous
Lamb Couscous with Vegetables
Brik
Saute of beef
Mechouia
Preserved lemons
Lamb tagine with prunes
Egypt
Mummies, molokhia & monuments
Egyptian Fish Tagine
Braised Okra
Rice with Prawns and Chickpeas
Egyptian Green Soup
Tahini Sauce
Baked Fish
Tabbouleu
Saute of Chicken
Egypt, a Postscript
Index
Copyright
About the Publisher
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