Books: Cooking by Cuisine -> Cooking Mediterranean
The Mediterranean Kitchen
Published: September 2, 1998
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From Publishers Weekly
Goldstein is that rarity among chefs--a successful restaurant owner (of San Francisco's Square One), food columnist ( San Francisco Chronicle ), and self-taught, self-made cook. And as a mother whose children work with her (how
many cooks can say, "my son, the sommelier"?), Goldstein takes a practical approach to working with food. While American ingredients may not create the most authentic Mediterranean fare, she reassures, "We cook this food with the best ingredients
available . . . it will be in the spirit of the Mediterranean." Her down-to-earth attitude finds its culinary counterpart in food that is "simple, unpretentious . . . satisfying to eat and not too complicated to prepare." Twelve chapters cover
appetizers, salads, soups, pastas, beans, grains, fish, poultry, meats, vegetables and desserts, illustrated by daughter Rachel. Standouts include a simple, refreshing black bean salad with prosciutto and hard-cooked eggs and a mushroom and hazelnut
soup. As befits a home kitchen, dishes may be partially or entirely prepared ahead and assembled at the last minute. Illustrations not seen by PW.
Copyright 1989 Reed Business Information, Inc.--This text refers to an out of print or unavailable
edition of this title.
The Mediterranean Kitchen brings the dazzling array of tastes of Mediterranean cuisine into your kitchen. With clarity, easy style, and tremendous passion, Joyce Goldstein celebrates some of the
world's most popular and flavorful foods. Travel to the sun-drenched southern coasts of Europe and North Africa to sample cuisines remarkable for their lustiness and sparkling tastes. From Spanish tapas to Provencal ice cream with lavender and honey,
from gazpacho and baba ghanoush to paella and pasta, from Greek baked goat cheese in filo to Moroccan couscous, these superbly robust dishes will delight time and time again.
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