Books: Cooking by Cuisine -> Cooking Mediterranean
The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes
Published: June 1, 1994
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Paula Wolfert is one of the first food writers to acknowledge the importance of Mediterranean cuisine. During a five-year journey that encompassed parts of the Balkans, Turkey, Syria and Greece, she collected a myriad of recipes from native
cooks that are easily adaptable to American kitchens. The diet of the region depends upon grains, legumes, vegetables and nuts--perfect for the health conscious--and lends itself to recipes such as pumpkin kibbeh stuffed with spinach, chick peas and
walnuts and nettle cheese pie. Wolfert is careful to provide special advice to ensure smooth preparation. The book won both the 1995 Julia Child Cookbook Award in the International Category, and the 1995 James Beard Award in the International
The Cooking of the Eastern Mediterranean refers both Paula Wolfert's love of great food and the pioneering spirit that has inspired her to travel across the globe many times over in search of the world's best
recipes. In all of her remarkable books, she delves with tireless enthusiasm into her research and writing, ensuring each recipe's authenticity and accessibility. In The Cooking of the Eastern Mediterranean, she brings readers and cooks into the kitchens
that produce the healthy home cooking that is the trademark of such lands as Macedonian, Turkey, Syria, and the countries on the Black Sea.
Wolfert's food dazzles the palate. Her book begins with recipes for sauces and dips, including two walnut
and pomegranate sauces; soups include Anatolian Sour Soup and Macedonian "Green Cream." Meat, poultry, and fish dishes include eleven varities of kibbeh, Duck with Quinces, and Skewered Swordfish. Her sumptuous recipes for vegetables and grains--stuffed
eggplants, pilafs, and pomegranate-flavored vegetables, to name a few--reflect the bounty and healthful eating patterns of the Eastern Mediterranean.
Wolfert's Middle Eastern grain salads are healthy and rich with flavor. Paula travels into the
kitchens of native cooks to ensure that her recipes are as genuine as they are delicious. She takes us into the home of a friend in the Republic of Georgia, whose mother teaches Wolfert how to prepare Chicken Tabaka; to a mountain village in northern
Greece where, with a sister food writer, she searches for fine cheese to complete a savory pie; and to a farm in Turkey, where the country's best bread baker tells her secrets of baking unleavened flat griddle bread.
These delicious, authentic
recipes focus on the healthy eating patterns for which the Eastern Mediterranean is increasingly being recognized. Wolfert's recipes are as delightful to read as they are to use. Armchair cooks and travelers will be moved by the descriptive geography and
resonate personal stories Paula Wolfert relates along with her fabulous dishes. Wolfert's expertise is renowned among food lovers, amateur and professional, and her joy of discovering new ways to prepare food is infectious to her many devoted readers.
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