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Mediterranean Country Cooking
The time-honoured, robust cuisine of the Mediterranean makes full use of the region’s sun-ripened produce: tomatoes, peppers, aubergines, olives and olive oil, grains and pulses are combined in vibrant, flavourful savoury dishes, and luscious fresh fruits are used to create delicious desserts and tarts.This inspiring collection of 50 traditional recipes presents a selection of easy-to-cook classics from throughout the region: wonderful, warming soups, such as Bouillabaisse and Galician Broth; delicious appetizers, such as Garlic Prawns and Chorizo in Olive Oil; slow-cooked traditional stews, such as the classic Provencal Beef and Olive Daube; fish and seafood delights, such as Hake with Salsa Verde and Mouclade of Mussels; delicious Italian breads, such as Onion Focaccia and a robust Risotto alla Milanese; delectable desserts, such as Cherry Clafoutis, and classic pastries, such as Lemon Tart and Glazed Prune TartThe book is arranged in sections that cover every meal and every occasion: starters and soups; vegetables and salads; fish and seafood; meat, poultry and game; breads and grains; and desserts and pastries. There are 300 colour photographs throughout, including step-by-step instructions to make every recipe easy, and a glorious picture of every finished dish to show you exactly what you are aiming to achieve..-.
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Complete Mediterranean Cookbook
The Complete Mediterranean Cookbook is an inspired look at the exciting yet straightforward way of cooking common to the Mediterranean region. Especially appealing in this hectic world, Mediterranean food relies on ingredients and ideas rather than fancy techniques or fussy garnishes, making it a simple and relaxing way to cook. With an emphasis on classic foolproof concepts that are open to experimentation, The Complete Mediterranean Cookbook provides a rich palate of recipes that even the novice cook will not shy away from trying.There is an amazing diversity in the dishes offered, such as Chickpea and Linguine Soup; Baked Mussels; Meat and Artichoke Pie; Chicken Stuffed with Couscous; Pansotti with Walnut Sauce; and Baklava, making it ultimately appealing to any appetite..-.
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Mediterranean Vegetables:
The countries that border the Mediterranean are exotic, alluring, and diverse, as is the multitude of Mediterranean vegetable preparations. To open this world the American kitchen, the author presents an original and comprehensive A-Z culinary reference. Each entry describes a vegetable; explains its origins, its culinary history, how to grow it, and where to get it: and provides recipes. Never before has one book collected such a wealth of information on this topic. The vegetables include those used by home cooks every day, as well as those that are readily available but cooks often aren’t sure how to prepare. Clifford A. Wright is a food writer and scholar specializing in the cuisines of the Mediterranean. He is the author of seven cookbooks, including most recently A Mediterranean Feast, which was named James Beard Cookbook of the Year..-.
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The Tagine Deck
Get ready to experience a tantalizing side of slow cooking with this one-stop guide to the delicious world of tagines. Named for the traditional Moroccan cooking vessel, these mouthwatering meals are simmered to perfection, ensuring every bite is infused with the maximum amount of flavor. Including traditional recipes such as Chicken with Pomegranate and Walnuts and Fish with Chickpeas and Peppers, this deck also features modern classics that show the versatility of the tagine—such as Catalan Beef Ragout and Ossobuco alla Milanese. And with professional tips and tricks throughout, this deck makes it easy for anyone to master the fine art of tagine cooking.Joyce Goldstein is a San Francisco-based author and chef. Her previous books include Cucina Ebraica and Italian Slow and Savory..-.
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Sephardic Flavors:
Joyce Goldstein uncovers the culinary history of the Diaspora, revealing in vivid prose and delicious recipes how the Shepardic Jews adapted the cuisines of their new homelands. Drawing upon the cultural and gastronomic heritages of Spain, Portugal, Italy, Greece and Turkey, Goldstein has amassed a remarkable array of unique recipes and historical information. A fascinating voyage into culinary history as well as a compilation of superbly satisfying dishes, this book captures the indomitable spirit and brilliant cuisines that continue to capture our imaginations today..-.
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Saffron Shores:
Celebrated chef and author Joyce Goldstein has a gift for sharing her extraordinary knowledge of unusual and delicious cuisines in such an approachable and joyful way that they quickly become part of the home cook’s repertoire. In Saffron Shores, she brings to the table the sensual aromas and exquisite flavors of the Southern Mediterranean in a celebration of its rich Jewish heritage. From Morocco comes a vibrant orange salad strewn with olives; from Algeria, a hearty tagine of chicken with quince; from Tunisia, a spicy eggplant puree; from Libya, a saffron and paprika infused fish soup-all are authentic, kosher, and a delightful introduction to a healthful, flavorful cuisine for the modern cook. A fascinating exploration of cultures and cuisine, lush with images, Saffron Shores is as beautiful to look at as its always-accessible recipes are delicious to eat..-.
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Mediterranean Fresh
In the Mediterranean, salad means anything from tabbouleh to white beans and prawns in a lemony dressing to small plates of mezze, antipasti, and tapas. Joyce Goldstein shows you how to make 140 of these delicious, healthful, easy-to-prepare dishes for a sensuous and satisfying meal. With thirty versatile dressings, you’ll expand your salad horizons. Just by changing the dressing and garnish, you can make a chopped salad Moroccan, Spanish, or Turkish. Roasted peppers can be Italian with anchovies and olives or spicy with a Tunisian harissa dressing. Beets and greens can move to France with walnut vinaigrette or to the Middle East with tahini dressing. Even a carrot can become exotic with a Moroccan citrus-cinnamon dressing..-.
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Tunisia
How to cook like a king in France? With the Mediterranean Specialties series, it’s no problem! In eight individual volumes — France, Italy, Morocco, Spain, Turkey, Greece, Tunisia and Islands of the Mediterranean — aficionados of Mediterranean cuisine will find a delightful cross-section of delicacies specific to each country. In each book, eleven renowned master chefs demonstrate the preparation of the recipes in steps that are described in detail, so that even cooks with little experience can be assured of success. Anecdotes and background information about local customs and the origins of select ingredients round out the presentation. Hot and cold appetizers, soups, creative main dishes with fish and meat, and ingenious desserts to crown any meal: in this series readers will discover the fascinating world of Mediterranean specialties with fragrant spices that taste of sun and the sea, awakening vivid associations with these vibrant cultures and cuisines..-.
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Morocco:
How to cook like a king in France? With the Mediterranean Specialties series, it’s no problem! In eight individual volumes — France, Italy, Morocco, Spain, Turkey, Greece, Tunisia and Islands of the Mediterranean — aficionados of Mediterranean cuisine will find a delightful cross-section of delicacies specific to each country. In each book, eleven renowned master chefs demonstrate the preparation of the recipes in steps that are described in detail, so that even cooks with little experience can be assured of success. Anecdotes and background information about local customs and the origins of select ingredients round out the presentation. Hot and cold appetizers, soups, creative main dishes with fish and meat, and ingenious desserts to crown any meal: in this series readers will discover the fascinating world of Mediterranean specialties with fragrant spices that taste of sun and the sea, awakening vivid associations with these vibrant cultures and cuisines..-.
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