The Mediterranean Kitchen brings the dazzling array of tastes of Mediterranean cuisine into your kitchen. With clarity, easy style, and tremendous passion, Joyce Goldstein celebrates some of the world's most popular and flavorful foods. Travel to the sun-drenched southern coasts of Europe and North Africa to sample cuisines remarkable for their lustiness and sparkling tastes. From Spanish tapas to Provencal ice cream with lavender and honey, from gazpacho and baba ghanoush to paella and pasta, from Greek baked goat cheese in filo to Moroccan couscous, these superbly robust dishes will delight time and time again.
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Joyce Goldstein's groundbreaking Square One Restaurant, which opened in San Francisco in 1984, was one of the most acclaimed and influential Mediterranean-style restaurants in the United States. Joyce is the author of many celebrated cookbooks, including The Mediterranean Kitchen and Back to Square One (winner of the Best Cookbook awards from both the James Beard Foundation and the International Association of Culinary Professionals). Joyce started teaching more than two decades ago at her own California Street Cooking School and she continues to teach home and professional cooks in schools around the country. She lives in San Francisco.From Publishers Weekly:
Goldstein is that rarity among chefs--a successful restaurant owner (of San Francisco's Square One), food columnist ( San Francisco Chronicle ), and self-taught, self-made cook. And as a mother whose children work with her (how many cooks can say, "my son, the sommelier"?), Goldstein takes a practical approach to working with food. While American ingredients may not create the most authentic Mediterranean fare, she reassures, "We cook this food with the best ingredients available . . . it will be in the spirit of the Mediterranean." Her down-to-earth attitude finds its culinary counterpart in food that is "simple, unpretentious . . . satisfying to eat and not too complicated to prepare." Twelve chapters cover appetizers, salads, soups, pastas, beans, grains, fish, poultry, meats, vegetables and desserts, illustrated by daughter Rachel. Standouts include a simple, refreshing black bean salad with prosciutto and hard-cooked eggs and a mushroom and hazelnut soup. As befits a home kitchen, dishes may be partially or entirely prepared ahead and assembled at the last minute. Illustrations not seen by PW.
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Book Description William Morrow Cookbooks, 1998. Paperback. Book Condition: New. 1st Pbk. Ed. Bookseller Inventory # DADAX0688163769
Book Description William Morrow Cookbooks, 1998. Paperback. Book Condition: New. Never used!. Bookseller Inventory # P110688163769
Book Description William Morrow Cookbooks, 1998. Paperback. Book Condition: New. book. Bookseller Inventory # M0688163769
Book Description William Morrow Cookbooks. PAPERBACK. Book Condition: New. 0688163769 New Condition. Bookseller Inventory # NEW7.0267359
Book Description William Morrow, 1998. Paperback. Book Condition: Brand New. 416 pages. 9.75x7.50x0.75 inches. In Stock. Bookseller Inventory # zk0688163769