Taste of Malta

From the Sunday dinners of Maltese grandmothers to classic recipes from restaurants in Malta today, this collection of nearly 200 recipes spans the reaches of a venerable culinary tradition-expanded from the earlier edition. The cuisine of Malta, a tiny, central Mediterranean island, reflects Sicilian, North African and Turkish influences and is a celebration of the fruits, vegetables, herbs and spices from the island. Such favourites as Fenek (the unofficial nation dish of rabbit, served fried, grilled or stewed in wine and tomatoes) and Aljotta (fish soup with potatoes and garlic), appear alongside desserts like Cocoa Date Pie and Treacle Rings. More than a cookbook, 'Taste of Malta' also includes a brief history of the country and its cuisine, an appendix with basic recipes, and an extensive resources section-all within easy reach.