Mediterranean Books - Page 2

The Complete Book of Greek Cooking

St. Paul's Greek Orthodox Church

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Customer Reviews:
Total reviews: 13 Average rating: 4.5 of 5

The Complete Book fo Greek Cooking... 5 out of 5 stars.
7 of 7 people found this review helpful.

My ONLY souce of the best Greek cooking was Hellenic Cuisine from the 1970's. This book is excellent and is just like having your "yiayia" cooking for you and telling you how to prepare these delicacies. The ingredients are authentic and the prep time is right on the money. As everyone knows Greek cooking takes time, patience and lots of butter, olive oil, filo, feta and olives not to mention basil, oregano and garlic. Get your ingredients and have a ball. This cook book is the BEST out there for authenticity.

The Complete Book of Greek Cooking 4 out of 5 stars.
3 of 4 people found this review helpful.

Great book just the ingredients are not things I find on my shelf so I have to purchase special items. The food tastes good and money well spent.

complete greek cookery 5 out of 5 stars.
0 of 0 people found this review helpful.

this book is very useful for a begineer to the world of greek cooking the illistrations are great and full of geniune greek recipes that are easy to do and easy to follow

Great cookbook! 5 out of 5 stars.
0 of 0 people found this review helpful.

This is an excellent cookbook! My Goddaughter has one and told me about it. She uses hers all the time and everything turns out great, so I decided to buy one, too!

Editorial Review:

More than 200 unique and intriguing recipes for all kinds of Greek dishes.

La Paella: Deliciously Authentic Rice Dishes from Spain's Mediterranean Coast

Jeff Koehler

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

A wonderful little rice book 5 out of 5 stars.
6 of 7 people found this review helpful.

I like rice. A lot. I value it almost as highly as my eyes, and possibly a bit higher than my hands.

I got this a few hours ago, so I haven't cooked from it, but I have sat around reading it. I like it. One recipe caught my eye for its oddness. It calls for thyme stems, with the leaves and flowers discarded. I can't say I've ever seen a recipe do that. I've seen lots that want the flowers in the pot and the stems discarded, and plenty that want both leaves and stems.

The recipes are diverse. My first flip through it looked to me like it was heavy on rabbit, and snail. A subsequent investigation tells me that it is much more diverse. I skimmed over at least one vegetarian recipe (I think there are actually three of them), as well as diverse dishes calling for all manner of fish and crustacean, plus rabbit, pork, snail, mushroom, squid ink, and vegetable. It is a bit heavy on snails. But I'm sure you can leave them out of some of the dishes.

Overall I'm far more happy about this purchase than I thought I would be.

Editorial Review:

The most famous dish of the hottest cuisine in town right now, paella is as flavorful as it is festive. Longtime Barcelona resident and Spanish food expert Jeff Koehler fills us in on this cherished rice dish, from its origins to just what it takes to make the perfect one (even without an authentic paella pan). Thirty recipes range from the original paella valenciana, studded with chicken and rabbit, to his mother-in-law's Saturday shellfish special, to sumptuous vegetarian variations, to surprising soups and sweet takes. Stunning scenic photographs, shots of the finished dishes, plus a source list of unusual ingredients and special equipment round out this gorgeous homage to one of Spain's national culinary treasures.

The MediterrAsian Way: A Cookbook and Guide to Health, Weight Loss, and Longevity, Combining the Best Features of Mediterranean and Asian Diets and Lifestyles

Ric Watson, Trudy Thelander

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Customer Reviews:
Total reviews: 13 Average rating: 5.0 of 5

Editorial Review:

Indulge yourself with tasty and satisfying foods like pasta dishes, stir-fries, curries, risottos, noodle dishes, and sushi, all washed down with a glass of wine or beer. Stay active but don't bother with a formal exercise regimen, and set aside time every day to relax and unwind. You may find it hard to believe, but eating and living this way can help you stay lean and healthy, substantially reduce your risk of heart disease and cancer, and increase your chances of living longer. People from Mediterranean and Asian cultures have been living like this-and reaping the rewards-for more than 5,000 years.

Now, in this unique cookbook and guide, Ric Watson and his wife, Trudy Thelander, demonstrate just how easy it is to realize the benefits of the MediterrAsian way-benefits that numerous scientific studies have documented over the last half century. They explain the common features of Mediterranean and Asian lifestyles-abundant amounts of plant foods and fish, small amounts of red meat, moderate alcohol consumption, physical activity, and time set aside to relax-and show you step by step how to make them part of your life. When you eat the MediterrAsian way, there's no skimping on taste-or satisfaction. You'll feast on more than 150 delicious recipes, including favorites like Pasta Primavera, Thai Chicken Stir-Fry, and Ham, Mushroom, and Tomato Pizza. You'll savor the intriguing flavors of Vietnamese Shrimp and Vegetable Rice Paper Rolls, Moroccan Stew with Couscous, and Teriyaki Chicken Noodles. And if you're in the mood for a burger or hot dog, Watson and Thelander offer several deliciously healthy versions.

The book walks you through MediterrAsian food basics, shows you how to substitute daily activities for time at the gym, and explains how to take time out to enjoy life and relax. To help you plan your meals, it provides an easy-to-follow five-step MediterrAsian Balanced Meal System. There's even a fourteen-day MediterrAsian plan as well as example lifestyle scenarios to help you get into the swing of things. Complete with 50 tempting color food photographs, The MediterrAsian Way is all you need to enjoy the benefits of MediterrAsian living-starting today!

Spice: Flavors of the Eastern Mediterranean

Ana Sortun

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Editorial Review:

On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean.

In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine -- and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include:

• Beef Shish Kabobs with Sumac Onions and Parsley Butter
• Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and Tahini
• Crispy Lemon Chicken with Za’atar
• Golden Gazpacho with Condiments
• Fried Haloumi Cheese with Pear and Spiced Dates

Absolutely alive with spices and herbs, Ana Sortun’s recipes will intrigue and inspire readers everywhere.

Williams-Sonoma Essentials of Mediterranean Cooking: Authentic recipes from Spain, France, Italy, Greece, Turkey, The Middle East, North Africa (Williams Sonoma Essentials)

Charity Ferreira, Dana Jacobi

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Customer Reviews:
Total reviews: 1 Average rating: 3.0 of 5

Editorial Review:

Essentials of Mediterranean Cooking begins with an overview of the rich history of the region and the many elements that have come together to create one of the world’s first—and best—fusion cuisines. The featured countries are showcased with a discussion of their iconic foods and a list of their specialties, from the bouillabaisse of Provence to the tagines of North Africa. A section on the Mediterranean diet explains the benefits of this traditional way of eating, with its emphasis on vegetables, grains, and seafood.

Five chapters, with some 130 recipes drawn from the more than one dozen countries that ring the Mediterranean, are organized by courses. The exquisitely photographed dishes range from simple, earthy Spanish gazpacho to such showstopping main courses as Moroccan chicken bisteeya. The final chapter holds a wealth of seductive finales, including a pistachio-laced gelato from Italy and a lemon-and-lavender-scented granité from France.

Detailed instructions and step-by-step photographs explain such basic techniques as working with filo dough and making romesco sauce. An informative glossary with culinary terms and ingredients completes this indispensable introduction to the cuisines of the Mediterranean.

Moroccan Modern

Hassan M'souli

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Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

A Hit at a Moroccan Dinner Party 5 out of 5 stars.
32 of 32 people found this review helpful.

My course was dessert at a recent dinner and I found the recipe for Moroccan chocolate cake in this book. It was an amazing hit at the dinner party and one of the best desserts we have ever had at our gourmet dinners.

I love the recipes in this book and the accompanying full-page photos of what each recipe is to look like. The recipes are varied, and the ingredients can be found in my market. The book is not only a book recipes one might try to taste the cusine of Morocco, but a book of recipes one would use every day.

Editorial Review:

The cuisine of Morocco is rated among the best in the world. In Moroccan Modern, Hassan M'Souli, executive chef and owner of Out of Africa restaurant on Sydney's northern beaches, shares over 100 of his favorite recipes.

Learn how to cook using traditional recipes, creating the fabulous flavors of Morocco. Feast on favorites such as fish or chicken tagine, learn the secret to making perfect couscous, experiment with new spice blends and mixes, create salads using ingredients such as dates, almonds, and oranges, and enjoy exotic Moroccan desserts and drinks.

A Taste of Croatia

Karen Evenden

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Editorial Review:

A Taste of Croatia...savoring the food, people and traditions of Croatia's Adriatic coast...is both a user-friendly cookbook and an intriguing travel memoir dedicated to the land that the New York Times recently dubbed the "New Riviera." Packed with straight-forward recipes, photos, food facts and anecdotes, the author has created a publication that goes beyond the bounds of what makes a great cookbook...she delivers the spirit of the culture, the country and the cuisine and then ties it all together with a collection of recipes that will make you want to run to your kitchen and start cooking. Today, throughout America, we are hearing more and more about the benefits of eating fresh, seasonal, local foods that are grown and produced using sustainable methods. However, for today's cooks, it can be difficult to know exactly how to incorporate these concepts into our busy lives without it being too complicated, time consuming or expensive. Toss in a dash of ethnicity and even the most competent home cook can become discouraged. Fear not: A Taste of Croatia provides a straightforward and easy way to celebrate a culture whose dishes can be created anywhere fresh ingredients can be found...all the while capturing you with an inspiring story that will allow you to set out on your own adventure...without leaving your favorite chair. A Taste of Croatia is based on the author and her husband's three-year odyssey sailing the Adriatic coast and living aboard their 50-foot sailboat. It is the story of the lands they explored, the people they met, the markets they visited and the foods they enjoyed. Presented as a well organized, easy-to-use cookbook, most of the recipes have been savored by generations of Croatians and all of the recipes have been adapted for use in American kitchens. It is the author's hope to provide each reader with his or her own enriching, delicious, inspiring and thought-provoking "taste of Croatia."

Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan

Sonia Uvezian

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Customer Reviews:
Total reviews: 22 Average rating: 5.0 of 5

The one eastern Mediterranean cookbook I wouldn't be without 5 out of 5 stars.
54 of 58 people found this review helpful.

I was thoroughly disgusted to read the baseless criticisms of this superb cookbook. It is precisely to obtain an accurate account of the cookery of this region along with first-rate recipes that one needs to own "Recipes and Remembrances." Although Claudia Roden's "A New Book of Middle Eastern Food" is better than Paula Wolfert's "The Cooking of the Eastern Mediterranean," when it comes to recipes and text neither can approach "Recipes and Remembrances" in quality. I have cooked extensively from many Middle Eastern cookbooks, including these three, and I can honestly say that Uvezian's book upholds the highest standards of eastern Mediterranean/Middle Eastern cooking and is in a class by itself.

Editorial Review:

This culinary milestone has been hailed as a masterpiece, a classic, and the first and last word on eastern Mediterranean cooking. A welcome blend of scholarship and entertaining reading, this revelatory work features a wide range of authentic, clearly written recipes, many personal reminiscences, impressive culinary history, valuable information on ingredients, meals, and traditions, stunning period illustrations, and much more.

The Olives Table: Over 160 recipes from the critically acclaimed restaurant and home kitchen of Todd English

Todd English, Sally Sampson

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Customer Reviews:
Total reviews: 19 Average rating: 4.5 of 5

Editorial Review:

In 1989, Todd English and his wife Olivia opened the original Olives; since then the restaurant has moved to larger quarters, and Todd and his bold, inventive Mediterranean-inspired cooking have earned an international reputation. Voted one of the Top Ten Restaurants by Esquire magazine and the Best New Restaurant by Boston magazine, it has also been voted Favorite Restaurant in the Zagat Guide to Boston and Vicinity. In The Olives Table, the artistry of one of America's top chefs is on display, with more than 160 dazzling recipes from Olives and from Todd's home kitchen, illustrated with beautiful photographs by Carl Tremblay.

Todd's robust, intensely flavored food begs to be savored and shared with others. And since the complexity of English's cooking comes from the layering of tastes and textures -- not exotic equipment or techniques -- by following the careful, step-by-step instructions, even the timid cook can recreate the dishes that the patrons of English's hugely popular Boston restaurant enjoy at the Olives table.

Pull out the stops and begin a meal with Todd's signature Olives Tart, baked in a crisp crust and rich with olives and creamy goat cheese, pair Gingered Slow-Braised Lamb Shanks with Apple-Fennel Mashed Potatoes for your main course, and finish with Falling Chocolate Cake with Raspberry Sauce. Or for a lighter repast, try Pan-Fried Cornmeal-and-Cumin-Rubbed Cornish Game Hens served with Arugula Salad with Tomato and Cucumber Juice; finish with Mango-Raspberry Granita. Plan a simple but deeply satisfying supper of Roasted Clams with Chicken, Tomatoes, Artichokes, and Bacon served with roasted new potatoes and end with Gingersnap Risotto Pudding. Whatever meal you decide to create from these recipes, you won't be disappointed.

Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia

Alain Ducasse

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Customer Reviews:
Total reviews: 6 Average rating: 4.0 of 5

Editorial Review:

A true master class in haute cuisine by a true master
Features 700 recipes with ingredients from anchovies to zucchini
An extensive appendix offers a complete description, including the choosing and buying, of the 100 basic ingredients used in the recipes

World-renowned French chef Alain Ducasse has built a reputation on meticulously selecting and preparing ingredients. Grand Livre de Cuisine: Alain Ducasse’s Culinary Encyclopedia brought his 25 years of culinary expertise to kitchens nationwide when it hit bookshelves two years ago. Now, with the release of the first paperback edition, this comprehensive culinary resource has become enticingly affordable for professional chefs and experienced home cooks alike.

Featuring 700 recipes culled from the best of French and Mediterranean cuisine, and more than 1,000 photographs and original drawings, Grand Livre de Cuisine is an invaluable tool for reviewing or perfecting one’s knowledge of culinary fundamentals. The recipes, organized alphabetically by main ingredient—from a thin-crusted anchovy tart to zucchini blossom fritters—are clear and concise, with a special emphasis on finish and presentation. The book also includes a glossary of 100 basic ingredients, as well as a primer on recipes such as stocks and sauces.

As proprietor of four first-rate restaurants and founder of a professional-level cooking school, Ducasse is a natural teacher who can demystify the most complex of recipes. In writing Grand Livre de Cuisine, he has created an impressive guide to appreciating and practicing the art of French cooking. It is sure to teach and inspire cooks of every level.