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Books: Cooking by Cuisine -> Cooking Mediterranean
Mediterranean Diet Cookbook : A Delicious Alternative for Lifelong Health
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by:
JENKINS, NANCY
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Publisher:
Bantam
Published: June 1, 1994
ISBN: 0553096087
Format:Hardcover
Pages:528
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Book Description
Amazon.com
Chances are excellent that you could cook out of The Mediterranean Diet Cookbook for the rest of your life and never feel the slightest tinge of boredom. How does Moroccan Carrot Salad with Orange and Lemon Juice sound? Or Catalan Soup of
White Beans and Clams? Or Lebanese Fish Baked in a Tomato-Cilantro Sauce?
Mediterranean cooking is refreshingly low in salt, fat, and starch, relying instead on fresh fruits, vegetables, fish, and poultry. Nancy Harmon Jenkins provides a delicious
alternative for anyone who feels their basic diet needs a change, but isn't sure which way to turn. Jenkins relishes tradition and place, and the vibrant people who bring this style of cooking alive. She circles the Mediterranean, collecting the classic
recipes that fall within the defined parameters of the Mediterranean diet (as recognized by the World Health Organization): "plentiful fruits, vegetables, legumes, and grains; olive oil as the principal fat; lean red meat only a few times a month; low to
moderate consumption of other foods from animal sources, such as dairy products, fish and poultry; and moderate consumption of wine." Simplicity is the key to the Mediterranean diet--simple ingredients and stress-free preparation and cooking. This is
more than a cookbook--it is a blueprint for healthier living. --Schuyler Ingle
From Publishers Weekly
Though many authors have tackled the healthful recipes of the Mediterranean, Jenkins is not simply following a fad. She brings her
understanding of the culture, gained through years of living and working in the region, to the task of writing a comprehensive cookbook. Jenkins gives practical advice on how to gradually implement the Mediterranean diet at home, urging us to eat more
fruits, grains and vegetables, reduce meat and fat intake, cook with olive oil instead of butter, serve plain bread at every meal to increase consumption of carbohydrates, and--perhaps hardest of all--to set aside time for meals every day, "building a
sense of food as a fundamentally communal, shared experience." Jenkins's recipes, though not always inventive, are faithful to the originals and demonstrate her appreciation for the vagaries of cooking well with fresh foodstuffs that may not always yield
the same measures. She unfolds the common threads of cuisine that unite the Mediterranean, acknowledging regional variations that lend piquancy.
Copyright 1994 Reed Business Information, Inc.
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