Mediterranean food is the home cooking of many local cultures, a way of cooking derived from generous people, rustic foods, and simple pleasures. Its clear, robust flavors and uncomplicated preparations have made it a favorite of Americans and have earned it an honored place in our culinary tradition. What makes Mediterranean vegetable cookery so wonderful is the way its ingredients have been combined to create a host of delicious dishes virtually unknown until now in American kitchens. Vegetables are high on the list of foods we all want to eat more of, and we're always looking for new ways to prepare them. With Mediterranean Vegetables, a masterful A-to-Z culinary reference and cookbook, Mediterranean food expert Clifford A. Wright gives us a new world of great tastes. Never before has such a wealth of information on vegetables of the Mediterranean been collected in one place. Each entry describes a vegetable and its varieties, explains its origins and its culinary history from ancient times right up through the present, and details how to grow and harvest is and where to buy it. Included are many vegetables that you may use every day, such as spinach, carrots, peppers, and tomatoes, as well as those you regularly see in markets but are unsure how to prepare, such as celeriac, kohlrabi, and taro. There are also those that you can easily cultivate in your garden or find growing wild, such as borage and garden cress. The countries that border the Mediterranean Sea are exotic and diverse, as is their multitude of vegetable preparations. These 200 recipes, incorporated into appropriate entries, tell stories about the people who created them and the cultures from which they were born. Such a connection between food and history makes cooking, and eating, even more satisfying. Here you will find authentic recipes for such classics as ratatouille, gazpacho, and tabbouleh, as well as recipes for less familiar, but no less delicious, dishes including Artichoke Hearts in Citrus Sauce and Golden Breadcrumbs, Fried Eggplant with Yogurt, etouffee of White Beans, Carrot Frittata, and more. Comprehensive and eminently accessible, Mediterranean Vegetables is for anyone who wants to read about, grow, cook with, and eat vegetables. It is, quite simply, a must-have reference and cookbook.
"synopsis" may belong to another edition of this title.
Clifford A. Wright won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast (William Morrow), which was also a finalist for the International Association of Culinary Professionals (IACP) Cookbook of the Year award that same year. He is the author of fourteen books, twelve of which are cookbooks. Wright's articles on food and cuisine have appeared in Gourmet, Bon App\u00e9tit, Food & Wine, Saveur, and other magazines. He is a contributing editor to ZesterDaily.com. As an independent researcher, Wright wrote the food entries for Columbia University's Encyclopedia of the Modern Middle East and has published scholarly articles on food in peer-reviewed journals such as Al-Masaq: Islam and the Medieval Mediterranean, Food and Foodways, and Gastronomica. Wright has also lectured on food at the Center for European Studies at Harvard University, Boston University, Georgetown University, Davidson College in North Carolina, Loyola Marymount University, South Dakota State University, University of California at Santa Barbara, and the Culinary Institute of America, among other institutions. As a cooking teacher, he has taught cooking classes at the Central Market cooking schools in Texas, the Rhode Island School of Design, Institute for Culinary Education in New York, Sur la Table, and other cooking schools around the United States. His website www.CliffordAWright.com is one of the most-visited sites for people interested in Mediterranean foods. In 2009 he launched the Venice Cooking School (www.VeniceCookingSchool.com) with Martha Rose Shulman in Los Angeles, California. He lives in Santa Monica, California.Review:
“Finally a definitive book on the way the world is eating today. Cliff Wright’s Mediterranean Vegetables is savory, vibrant, and healthy, and destined to be an instant classic.” – Bobby Flay, host of FoodNation with Bobby Flay and author of Bobby Flay Cooks American
“There are so many interesting flavors and combinations here. Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are. I can’t wait to cook them myself.” – Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook
“Clifford Wright is the reigning English-speaking expert on the cuisines and culinary culture of the Mediterranean—the real Mediterranean, the whole Mediterranean—and his new book on the vegetables of the region is destined to become an invaluable volume.” – Colman Andrews, editor of Saveur and author of Catalan Cuisine
“Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library. I am especially glad to have it in mine.” – Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular
“Mediterranean Vegetables is a ‘must-have’ book for anyone who cooks vegetables or thinks he should. To get a brief yet highly informative description of the vegetables and their traditional uses, along with delicious recipes for today’s cooking styles, makes eating them a joy. You immediately feel that you can cook these vegetables, and that you want to.” – Carlo Middione, author of Carlo Middione’s Traditional Pasta
“This well-researched book on vegetables is full of wonderful recipes from the cuisines of the world and is a great reference book.” – Jacques Pépin, host of Jacques Pépin’s Kitchen: Encore with Claudine and co-author of Julia and Jacques Cooking at Home
“Once again, Clifford Wright has given us a book whose scholarship is only matched by its enticing recipes. Mediterranean Vegetables, a perfect companion to his renowned A Mediterranean Feast, will not only delight scholars, cooks, and chefs, but also gardeners. Who knows what we’ll begin to discover in our farmer’s markets once growers get hold of this book.” – Martha Rose Shulman, author of Mediterranean Light and The Best Vegetarian Recipes
"About this title" may belong to another edition of this title.
Book Description Harvard Common Press. 1 Paperback(s), 2001. soft. Book Condition: New. Mediterranean food's robust flavors and uncomplicated preparations have made it a favorite of Americans, but we do not always know how to best prepare it ourselves. Focusing on the region's vegetarian dishes in particular, Clifford Wright has assembled this impressively thorough cookbook and kitchen reference. From "acanthus-leaved thistle" to "zucchini," each entry describes a vegetable, herb, or flower and explains its culinary history; many of the entries also include recipes, and among the standout dishes are Tunisian-Style Mixed Vegetable Stew, Potato Gnocchi, Lentils with Scallions and Coriander Leaves, Egyptian-Style Fettuccine with Onions, Spiced Mushrooms on Fried Bread, and Spinach Torte in Breadcrumb Crust. 388. Bookseller Inventory # 72613
Book Description Harvard Common Press. PAPERBACK. Book Condition: New. 1558327754 JP. Bookseller Inventory # SKU1071019
Book Description Harvard Common Press 2012-05-08, 2012. Softcover. Book Condition: New. Softcover. Publisher overstock, may contain remainder mark on edge. Bookseller Inventory # 9781558327757B
Book Description Harvard Common Press, 2012. Paperback. Book Condition: New. book. Bookseller Inventory # M1558327754
Book Description Harvard Common Press, 2012. Paperback. Book Condition: New. Reprint. Bookseller Inventory # DADAX1558327754
Book Description Harvard Common Press, 2012. Paperback. Book Condition: New. Never used!. Bookseller Inventory # P111558327754