Invitation To Mediterranean Cooking - Hardcover

Roden, Claudia

Hardcover

ISBN 10: 0847820203 ISBN 13: 9780847820207

Publisher: Rizzoli, 1997

Synopsis

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.

About this title

About the Author

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.

From the Inside Flap

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

Reviews

Roden is the author of a number of other books on Mediterranean cooking, as well as the impressive The Book of Jewish Food (LJ 12/96). Her latest collection offers light, fresh, easy dishes not just from Italy and France's Provence but also from the somewhat less explored cuisines of the Mediterranean region, particularly those of the Middle Eastern and North African countries. Seafood and vegetable dishes have always been at the heart of Mediterranean cooking, so it seems logical to focus on them: Moroccan Carrot Salad, Sauteed Artichoke Hearts and Potatoes, Baby Squid with Garlic and Chilies, Fish Soup with Saffron and Cream. Recommended for most collections.
Copyright 1997 Reed Business Information, Inc.

Edition details

• Publisher: Rizzoli
• Publication date: 1997
• Language: English
• ISBN 10: 0847820203
• ISBN 13: 9780847820207
• Binding: Hardcover
• Edition number: 1
• Number of pages: 224