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Synopsis
As more & more people adopt a healthy lifestyle & diet, they are discovering the refreshingly simple cuisine of the Mediterranean. Roden is one of the culinary world's greatest experts on the genuine food & flavors of the region, & in this beautifully illustrated book she offers 150 recipes that capture the essential qualities of this vibrant cuisine. The high-fiber, low-fat Mediterranean diet emphasizes the use of a wide range of vegetables & grains, fresh fish & seafood. There is a range of main courses, desserts, & side dishes from her extensive travels not only in Europe, but in Mediterranean Africa & the Middle East as well. The recipes are beautifully complemented by full-color photos.
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Invitation to Mediterranean Cooking
As more and more people adopt a healthy lifestyle and diet, they are discovering the refreshingly simple cuisine of the Mediterranean. Claudia Roden is one of the culinary world's greatest experts on the genuine food and flavors of the region, and in this beautifully illustrated book she extends an Invitation to Mediterranean Cooking with over 150 recipes that capture the essential qualities of this vibrant cuisine.
The high-fiber, low-fat Mediterranean diet emphasizes the use of a wide range of vegetables and grains, fresh fish and seafood. Here, Claudia Roden has selected a range of main courses, desserts, and side dishes from her extensive travels not only in Europe, but in Mediterranean Africa and the Middle East as well. The recipes include established dishes from Italy, Spain, and France, such as Linguine with Spinach and Pine Nuts, Gazpacho, and Provençal Mushroom Tart, as well as more unusual dishes such as Tunisian Eggplant Omelette and Spicy Walnut Paste from Turkey. In her engaging style, Roden thoroughly explains techniques and ingredients to enable home cooks of every skill-level to prepare these intriguing dishes.
Beautifully complemented by Gus Filgate's evocative photographs, these recipes extend an irresistible welcome to the warming flavors and life-affirming principles of the bright, fresh Mediterranean.
Claudia Roden was born and grew up in Cairo, and was educated in Paris before moving to London. From the publication in 1968 of her first book, A New Book of Middle Eastern Food, to her more recent titles, including The Food of Italy and A Book of Jewish Food, she has established a reputation as one of the most distinguished culinary authors and food writers. She has won four Glenfiddich awards, among other accolades, for her enthusiastic and well researched books.
Also published by Rizzoli, New York:
Carluccio's Complete Italian Food
Antonio and Priscilla Carluccio
Enchanted Liguria
A Celebration of the Culture, Lifestyle and Food of the Italian Riviera
David Downie
Photographs by Alison Harris
The Foods of Sicily and Sardinia and the Smaller Islands
Giuliano Bugialli
Photographs by John Dominis
Jacket design by Janet James
Jacket photograph: Gus Filgate
Author photograph: Martin Brigdale
From the Back Cover
"Claudia Roden is a cookbook writer who does not write cookbooks. Rather, she follows the tendrils of memory that bind people and families. Hers is an impassioned quest to stitch together the fabric of a culture."--Molly O'Neill, The New York Times Magazine
"Roden has done extensive footwork, traveling the area and visiting the private kitchens in Greece, Italy, France, Spain, North Africa, and the Middle East.... With Roden we get the region's most flavorful fare."--Bon Appetit
"About this title" may belong to another edition of this title.
- PublisherDiane Pub Co
- Publication date1997
- ISBN 10 0788194992
- ISBN 13 9780788194993
- BindingHardcover
- Edition number1
- Number of pages224
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