Foolproof Mediterranean Cookery - Hardcover

Roden, Claudia

4.06

33 ratings by Goodreads

9780563534969: Foolproof Mediterranean Cookery

Hardcover

ISBN 10: 0563534966 ISBN 13: 9780563534969

Publisher: BBC Physical Audio, 2003

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Throughout the Mediterranean region—from the South coasts of Spain and France through Italy to Greece, Turkey, and the Middle East, and along the coast of North Africa—people are passionate about the food they eat and produce. The result is a rich variety of dishes made from sun-ripened fruit and vegetables, olive oil and garlic, meat and fresh herbs, and seafood and grains. In Foolproof Mediterranean Cookery, award-winning author Claudia Roden brings you 40 classic recipes from the region. All the dishes use readily available ingredients and there's even a special menu section at the back of the book to help you plan your perfect meal.

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From the Publisher:

Throughout the Mediterranean region—from the South coasts of Spain and France, through Italy to Greece, Turkey, and the Middle East, and along the coast of North Africa—people are passionate about growing and eating food. The result is a region rich in dishes made from sun–ripened fruits and vegetables, olive oil and garlic, meat and fresh herbs, seafood and grains. Now, Claudia Roden brings us 40 classic recipes that highlight the variety of the region, including Andalusian Gazpacho, Baked Tomatoes in the Style of Provence, Italian Fish Soup, Marinated Cod Moroccan Style, and Lamb Tagine with Prunes. All the recipes call for readily available ingredients, and there’s even a special menu section to help plan the perfect meal. Claudia Roden, who was born and raised in Cairo, has traveled extensively throughout the Mediterranean; among her previous books are A New Book of Middle Eastern Food and the award–winning The Book of Jewish Food.

From Publishers Weekly:

Roden presents a sixth edition of the Foolproof series, which includes books from Madhur Jaffrey and others, most of whom are primarily popular in the U.K. Roden (The Book of Jewish Food; A New Book of Middle Eastern Food), begins this slim volume with a list of ingredients found in "dishes from one end of the seas to the other," a characteristic that has to do with similar climates and a shared history with of Roman, Greek, Arab, Ottoman and Spanish influences. There are recipes (with beautiful photos of the dishes) for starters, such as Lentils and Rice with Caramelized Onions, as well as Roasted Peppers and Aubergines with Yoghurt. Main dishes include Seared Tuna with Tomato and Lemon Dressing, and Tagine of Meatballs in Tomato Sauce with Eggs. While the book list ingredients in both metric and imperial measurements, it also includes a conversion chart. This volume is perfect for home cooks wanting just a taste of Middle Eastern cooking, but those with a deep interest in the cuisine will be left wishing for more, and will do well to reach for one of Roden's earlier books.
Copyright 2003 Reed Business Information, Inc.

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