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Renowned food writer Paula Wolfert revises her classic cookbook in which she celebrates the sensuous pleasures of health and popular Mediterranean cooking with more than 150 delicious dishes from this region, 75 of them new.
Wolfert presents her personal selection of delicious recipes from the regions that border the Mediterranean Sea - France, Italy, North Africa, Egypt, Syria, Israel, Lebanon, Greece, and Yugoslavia.
Wolfert is convinced that ingredients are the key to the various and unique tastes of Mediterranean cuisine - the aromas of wild herbs, the tang of lemon and orange, the soft texture of olives and dates, the striking and often unexpected combinations of garlic and oil, honey and nuts, eggplant, tomatoes and peppers, chick peas, lentils and beans, yogurt and cheese, pasta, couscous and figs - so the book is organized by the luscious bounty of this sun-drenched part of the world.
With obvious pleasure, Mrs. Wolfert introduces each chapter and recipe by tracing its history and regional variations. She also provides a list of American suppliers for ingredients that may not be available in your local supermarket and an index identifying each dish by nationality and recommended course.
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About the Author:
From Publishers Weekly:
Paula Wolfert is an expert on Mediterranean food and the author of nine cookbooks, including The Food of Morocco, Mediterranean Clay Pot Cooking, The Slow Mediterranean Kitchen, and The Cooking of Southwest France. Wolfert has won the James Beard Award, the Julia Child Award, the M. F. K. Fisher Award, and the Tastemaker Award, and was a finalist for the André Simon Award. A regular columnist for Food & Wine, Wolfert lives in Sonoma, California.
In this revision of her 1977 volume of the same name, Wolfert (The Cooking of the Eastern Mediterranean) has replaced many of the richer dishes of that book with 75 new recipes that represent "some of the best of what the Mediterranean has to offer in terms of health as well as taste." The 150 recipes here are also less demanding, epitomizing a culinary simplicity that highlights the flavor of fresh ingredients. Organized around main ingredients rather than courses or geographical borders, the chapters sport such titles as "Garlic and Oil" and "Chick Peas, Lentils and Beans." Wolfert pays particular attention to the cooking traditions and specialties of the Italian region of Apulia, of Spain's Andalusia, of Provence, Turkey and, in particular, Tunisia. The latter, in which hot red peppers feature more emphatically than in dishes from neighboring areas, includes recipes for the characteristic spice mixture called tabil, and Gamber Sghir, grilled shrimp accompanied by a spicy tomato-based sauce. More specialized than Joyce Goldstein's Mediterranean: The Beautiful Cookbook, just out from Collins Publishers San Francisco (PW, August 29), Wolfert's revised collection will appeal to adventurous home cooks already familiar with the region's fare.
Copyright 1994 Reed Business Information, Inc.
Copyright 1994 Reed Business Information, Inc.
"About this title" may belong to another edition of this title.
- PublisherCollins
- Publication date1996
- ISBN 10 000412961X
- ISBN 13 9780004129617
- BindingHardcover
- Number of pages336
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Book Description Hardcover. Condition: Very Good. Mediterranean Cooking This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Seller Inventory # 7719-9780004129617
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Book Description Hardcover. Condition: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Seller Inventory # 6545-9780004129617
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Mediterranean Cooking : Over 150 Classic Recipes
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Harper Collins, London
(1996)
ISBN 10: 000412961X
ISBN 13: 9780004129617
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Book Description Hard Cover. Condition: Very Good. Dust Jacket Condition: Very Good. Revised Edition. 320 pp. A little scuffing to unclipped dustjacket, with a few short creases to upper edge. Blue cloth boards lightly bumped at lower corners. Foxing to upper edge of text block. Yellowing to edges of text block and outer page margins. Internally unmarked and solidly bound. "More than 150 recipes, 75 of them brand new. Surely a book destined to remain on the shelves for years to come, and one that every serious chef should go out of the way to obtain." Size: Octavo. Seller Inventory # 003368
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