Books: Cooking by Cuisine -> Cooking Mediterranean
Nick Stellino's Mediterranean Flavors
Armstrong, E. J.
Putnam Publishing Group
Published: March 1, 1997
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From Publishers Weekly
Stellino, the host of the PBS series Cucina Amore, has arranged a solid yet stolid collection of familiar recipes from the Mediterranean, with a distinct Italian bias. With recipe headers and introductions to the chapters that
exhibit the chef's trademark exuberance, this book is sure to appeal to fans of his show. Appetizers include Tunisian Stewed Potatoes with paprika and cardamom and Tuna and White Bean Spread on Garlic Toast with a dash of Tabasco. Pastas like Pasta
Alfredo, Pasta with Tomato Sauce, Ricotta and Romano Cheese, and Spaghetti and Meatballs are virtuously simple but surprisingly predictable and are not among the pasta dishes that Stellino claims have been influenced by non-Italian cuisines. Other
national traditions are more apparent in main dishes like Mediterranean Shepherd's Pie (the mashed potato topping has Romano cheese incorporated), Moussaka, and Ginger Tuna. Vegetable side dishes are simple, and Stellino also includes some more unusual
accompaniments like Chickpeas with Mint and Tomatoes, Couscous Spinach Pilaf, and a yeast-free Sardinian Cracker Bread. Desserts such as Strawberries in Marsala with Sweetened Ricotta and Coffee Cheesecake round out these reliable, though unexceptional
Copyright 1998 Reed Business Information, Inc.
From Library Journal
In his third cookbook, Stellino, the enthusiastic host of a popular PBS series, offers recipes not only from his native Italy, especially Sicily, but also from
Spain, Portugal, Greece, France, and other countries around the Mediterranean. Although many of these are familiar by now?Ratatouille, Gazpacho, Moussaka, etc.?Stellino's versions are lively and flavorful, and his style makes the recipes particularly
approachable. A handy collection, this is recommended for most libraries.
Copyright 1997 Reed Business Information, Inc.
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