Mediterranean cooking recipes in Cooking Books

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From one of the leading lights of contemporary gastronomy comes an irresistible collection of slow-cooked, flavor-drenched dishes from the cuisines of the Mediterranean<br> Who can resist the sensuous delights of a slow-simmered stew, salmon fillet slow-roasted until it is soft as silk, or leg of lamb braised until it is meltingly tender? Slow cooking is the hottest new trend in food, and no one better captures the art of sumptuous, unhurried cooking than renowned food writer Paula Wolfert. In The Slow Mediterranean Kitchen, she returns to her favorite culinary regions and shares an enticing treasure trove of more than 150 authentic recipes that wend their way from North Africa and the Eastern Mediterranean to Italy, Spain, and the South of France. With her trademark passion for detail and curiosity about cultural traditions and innovations, she offers loyal fans and new converts the secrets to simmering, slow roasting, braising, poaching, and marinating their way to flavor-drenched dishes that capture the enchanting tastes and aromas of the Mediterranean table. Perfect for anyone who loves to cook, this rich resource is a must-have for the bookshelf of everyone who is serious about food.<br> Paula Wolfert (Sonoma, CA) is widely acknowledged to be the premier food writer in America. Her writing has received many awards, including the Julia Child Award, the M.F.K. Fisher Award, and the James Beard Award. She has a regular column in Food & Wine magazine, and her articles have appeared in such major publications as the New York Times, Saveur, Bon Appétit, and Cook's Illustrated. She is the author of six other cookbooks, including Couscous and Other Good Food from Morocco, Mediterranean Cooking, and The Cooking of South-West France.

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The author of <IT>Mediterranean Light<RO> and <IT>Provençal Light<RO> revisits the culinary traditions and flavors of the Mediterranean with a new collection of four hundred original recipes--and more than one hundred variations--for meatless dishes from Spain, France, Italy, the Balkans, Greece, Turkey, the Middle East, and North Africa.

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Showcases recipes for soups, poultry, meats, vegetables, pastas and grains and legumes, as well as dessert recipes, in book with full-color photos that also includes stories and personal insights on the people, places, foods and traditions related to each recipe.

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Provides a thorough overview of the traditional food, culinary traditions, and cooking techniques from countries that border the Mediterranean, examining the special ingredients that define Mediterranean cooking and providing more than 130 recipes for authentic dishes from Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa. 25,000 first printing.

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The Cooking of the Eastern Mediterranean refers both Paula Wolferts love of great food and the pioneering spirit that has inspired her to travel across the globe many times over in search of the worlds best recipes. In all of her remarkable books, she delves with tireless enthusiasm into her research and writing, ensuring each recipes authenticity and accessibility. In The Cooking of the Eastern Mediterranean, she brings readers and cooks into the kitchens that produce the healthy home cooking that is the trademark of such lands as Macedonian, Turkey, Syria, and the countries on the Black Sea. Wolferts food dazzles the palate. Her book begins with recipes for sauces and dips, including two walnut and pomegranate sauces; soups include Anatolian Sour Soup and Macedonian "Green Cream." Meat, poultry, and fish dishes include eleven varities of kibbeh, Duck with Quinces, and Skewered Swordfish. Her sumptuous recipes for vegetables and grains--stuffed eggplants, pilafs, and pomegranate-flavored vegetables, to name a few--reflect the bounty and healthful eating patterns of the Eastern Mediterranean. Wolferts Middle Eastern grain salads are healthy and rich with flavor. Paula travels into the kitchens of native cooks to ensure that her recipes are as genuine as they are delicious. She takes us into the home of a friend in the Republic of Georgia, whose mother teaches Wolfert how to prepare Chicken Tabaka; to a mountain village in northern Greece where, with a sister food writer, she searches for fine cheese to complete a savory pie; and to a farm in Turkey, where the countrys best bread baker tells her secrets of baking unleavened flat griddle bread. These delicious, authentic recipes focus on the healthy eating patterns for which the Eastern Mediterranean is increasingly being recognized. Wolferts recipes are as delightful to read as they are to use. Armchair cooks and travelers will be moved by the descriptive geography and resonate personal stories Paula Wolfert relates along with her fabulous dishes. Wolfert's expertise is renowned among food lovers, amateur and professional, and her joy of discovering new ways to prepare food is infectious to her many devoted readers.

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A volume of classic and new recipes blends Mediterranean flavors with grilling preparation techniques and includes such options as Spanish-style Grilled Artichokes, Greek Lamb Biftekia Stuffed with Spiced Feta, and Swordfish Souvlaki with Lemon-Olive Oil Marinade. 20,000 first printing.

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Each delicious recipe in this wonderful guide for making such delectable soups as Italian minestrone and Spanish gazpacho is accompanied by a brief local history, entertaining vignettes, or little-known food facts.

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The healthful, delicious cuisine of the Mediterranean is sampled here in a collection of some three hundred recipes for everything from Acorn Squash Bake to Red Lentil Lasagna. Original.

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In addition to recipes packed with ingredients rich in omega-3 to help prevent heart disease and stroke, a cookbook for the health-concerned also includes an overview of how omega-3 can help with a range of diseases and tips on the best food to eat for a healthier heart. Original.

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Taken from Britain's "BBC Good Food Magazine", this book features scrummy pesto, aioli, balsamic pork with olives, hot Harissa lamb with couscous, spinach and feta cannelloni and fresh lasagne. It also includes midweek suppers; vegetables, salads and soups; starters and nibbles; alfresco meals; and, roasts, grills and pan-fries.

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<P>The cuisines of the Mediterranean are famous for taking humble ingredients and transforming them into savory masterpieces. Finding inspiration in every region of the Mediterranean basin, from the ever-popular dishes of France, Italy, and Spain to the more exotic fare of North Africa and the Middle East, Martha Rose Shulman offers innovative recipes that use less olive oil and other high-fat ingredients while retaining every drop of sun-drenched flavor.</P><P>The results: meatless yet hearty pasta sauces; refreshing salads of beans, grains, and vegetables; sizzling grilled fish dishes; aromatic chicken stews; refreshing fresh fruit desserts; virtually fat-free renditions of ratatouille and hummus; and updated, slimmed-down versions of traditional classics like paella, salade Nicoise, and lasagne. These satisfying recipes will become the cornerstone of a long-lasting commitment to healthful eating.</P>

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The author, and mayor of Nice, offers an enthusiastic guide to the cookery of his city. He explains how to make genuine salad nicoise (the most betrayed of Nicois dishes), and lures the reader into the world of stockfish, tians, panisses, socca, rabbit with fruit in aspic and Christmas bread.

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