The Food and Cookery of Malta - Tapa dura

Many influences, from the Muslim caliphates to the Normans of Sicily, revolutionary Frenchmen, Italian neighbours and imperialist Britons, have been brought to bear on the cookery of the Maltese islands. This book, the first edition of which was published in Malta in 1972, includes more than 150 recipes, gathered from the memories of the authors' family and friends, and encompassing a wide range of local ingredients. There is lengthy discussion of Maltese fish types and Maltese bread.