Mediterranean Cooking Revised Edition

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9780880014021: Mediterranean Cooking Revised Edition
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"When I develop my recipes I always look for ways to create what I call the Big Taste. While I enjoy eating simple grilled foods, what interests me when I cook are dishes with a taste that is fully dimensional. What do I mean by Big Taste? I mean food that is deeply satisfying, and that appeals to all the senses."

This revised edition of Mediterranean Cooking celebrates the sensuous pleasures and "Big Taste" of cooking in the various styles of the countries surrounding the world's largest inland sea. In more than 150 authentic recipes (75 of them brand new), Wolfert reveals the aromas, flavors, and textures of this bountiful area, which includes coastal France, Spain, Italy, Greece, Morocco, Tunisia, and other neighboring countries. Recipes are indexed by nationality and course for those who wish to serve a complete Mediterranean meal from a particular country or region. Each recipe states the equipment needed and gives approximate times for preparation and cooking. There is also a list of suppliers of ingredients that may not be locally available. Wolfert's culinary expertise, for which she has been hailed by Food & Wine magazine as the "Mistress of the Mediterranean,"is evident in the stylish and informative way she presents each delicious recipe. Among the dishes included in this sumptuous volume are Spinach and Cheese Dumplings with Gorgonzola Sauce, Roast Pork with Oranges, Couscous in the Style of Tangier, and Honey Walnut Cake. In addition to being fresh and delicious, the cuisine of this sunny region is lower in saturated fats and higher in fiber than most other cooking styles. The focus on fruits, vegetables, and grains rather than meat and the reliance on red wine and olive oil are believed to contribute to the long, healthy lives of the Mediterranean peoples. Paula Wolfert's reputation as one of the world's preeminent food writers and cookbook authors, combined with her acute knowledge of the Mediterranean region, makes this book a mandatory addition to the kitchen of anyone who cares about eating well.

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About the Author:

Paula Wolfert is an expert on Mediterranean food and the author of nine cookbooks, including The Food of Morocco, Mediterranean Clay Pot Cooking, The Slow Mediterranean Kitchen, and The Cooking of Southwest France. Wolfert has won the James Beard Award, the Julia Child Award, the M. F. K. Fisher Award, and the Tastemaker Award, and was a finalist for the André Simon Award. A regular columnist for Food & Wine, Wolfert lives in Sonoma, California.

From Publishers Weekly:

In this revision of her 1977 volume of the same name, Wolfert (The Cooking of the Eastern Mediterranean) has replaced many of the richer dishes of that book with 75 new recipes that represent "some of the best of what the Mediterranean has to offer in terms of health as well as taste." The 150 recipes here are also less demanding, epitomizing a culinary simplicity that highlights the flavor of fresh ingredients. Organized around main ingredients rather than courses or geographical borders, the chapters sport such titles as "Garlic and Oil" and "Chick Peas, Lentils and Beans." Wolfert pays particular attention to the cooking traditions and specialties of the Italian region of Apulia, of Spain's Andalusia, of Provence, Turkey and, in particular, Tunisia. The latter, in which hot red peppers feature more emphatically than in dishes from neighboring areas, includes recipes for the characteristic spice mixture called tabil, and Gamber Sghir, grilled shrimp accompanied by a spicy tomato-based sauce. More specialized than Joyce Goldstein's Mediterranean: The Beautiful Cookbook, just out from Collins Publishers San Francisco (PW, August 29), Wolfert's revised collection will appeal to adventurous home cooks already familiar with the region's fare.
Copyright 1994 Reed Business Information, Inc.

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Wolfert, Paula
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