A Book of Mediterranean Food: Difference between revisions

''[[The Times Literary Supplement]]'' observed in 1950 that "while one might hesitate to attempt 'Lobster à la Enfant Prodigue' (with champagne, garlic, basil, lemon, chervil, mushrooms and truffles), the resourceful cook with time to explore London's more individual shops, and money, should not often be nonplussed."<ref>"Cookery", ''[[The Times Literary Supplement]]'', 9 June 1950, p. 365</ref> ''[[The Observer]]'' commented, also in 1950, that the book deserved "to become the familiar companion of all who seek uninhibited excitement in the kitchen."<ref>{{cite news |last=Chandos |first=John |title=Southern Spells |newspaper=[[The Observer]] |date=18 June 1950 |page=[https://www.newspapers.com/clip/150405410/ 7]|via=[[Newspapers.com]]}}</ref>