Floyd Around the Med by Floyd, Keith -- Read -- Imperial Library of Trantor

Index

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

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