a Greek garlic sauce which is made with almonds or walnuts, olive oil, salt, soaked and squeezed white bread, and of course garlic. It is one of those recipes where the olive oil has to be added drop by drop to the pounded mixture of other ingredients; a little wine vinegar is added at the end. As with many Greek recipes, there are regional variations. In Cephalonia for example mashed potato is used instead of the bread.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
