Books: Cooking by Cuisine -> Cooking Mediterranean
Mediterranean Cooking Revised Edition
Published: November 1, 1994
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From Publishers Weekly
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.--This text refers to the
"When I develop my recipes I always look for ways to create what I call the Big Taste. While
I enjoy eating simple grilled foods, what interests me when I cook are dishes with a taste that is fully dimensional. What do I mean by Big Taste? I mean food that is deeply satisfying, and that appeals to all the senses."
This revised edition of
Mediterranean Cooking celebrates the sensuous pleasures and "Big Taste" of cooking in the various styles of the countries surrounding the world's largest inland sea. In more than 150 authentic recipes (75 of them brand new), Wolfert reveals the aromas,
flavors, and textures of this bountiful area, which includes coastal France, Spain, Italy, Greece, Morocco, Tunisia, and other neighboring countries. Recipes are indexed by nationality and course for those who wish to serve a complete Mediterranean meal
from a particular country or region. Each recipe states the equipment needed and gives approximate times for preparation and cooking. There is also a list of suppliers of ingredients that may not be locally available. Wolfert's culinary expertise, for
which she has been hailed by Food and Wine magazine as the "Mistress of the Mediterranean,"is evident in the stylish and informative way she presents each delicious recipe. Among the dishes included in this sumptuous volume are Spinach and Cheese
Dumplings with Gorgonzola Sauce, Roast Pork with Oranges, Couscous in the Style of Tangier, and Honey Walnut Cake. In addition to being fresh and delicious, the cuisine of this sunny region is lower in saturated fats and higher in fiber than most other
cooking styles. The focus on fruits, vegetables, and grains rather than meat and the reliance on red wine and olive oil are believed to contribute to the long, healthy lives of the Mediterranean peoples. Paula Wolfert's reputation as one of the world's
preeminent food writers and cookbook authors, combined with her acute knowledge of the Mediterranean region, makes this book a mandatory addition to the kitchen of anyone who cares about eating well.
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