Renowned food writer Paula Wolfert revises her classic cookbook in which she celebrates the sensuous pleasures of health and popular Mediterranean cooking with more than 150 delicious dishes from this region, 75 of them new.
Wolfert presents her personal selection of delicious recipes from the regions that border the Mediterranean Sea - France, Italy, North Africa, Egypt, Syria, Israel, Lebanon, Greece, and Yugoslavia.
Wolfert is convinced that ingredients are the key to the various and unique tastes of Mediterranean cuisine - the aromas of wild herbs, the tang of lemon and orange, the soft texture of olives and dates, the striking and often unexpected combinations of garlic and oil, honey and nuts, eggplant, tomatoes and peppers, chick peas, lentils and beans, yogurt and cheese, pasta, couscous and figs - so the book is organized by the luscious bounty of this sun-drenched part of the world.
With obvious pleasure, Mrs. Wolfert introduces each chapter and recipe by tracing its history and regional variations. She also provides a list of American suppliers for ingredients that may not be available in your local supermarket and an index identifying each dish by nationality and recommended course.
"synopsis" may belong to another edition of this title.
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.
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