Mediterranean Books - Page 4

The Everything Mediterranean Cookbook: An Enticing Collection of 300 Healthy, Delicious Recipes from the Land of Sun and Sea (Everything: Cooking)

Dawn Altomari-Rathjen, Jennifer Bendelius

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Customer Reviews:
Total reviews: 7 Average rating: 3.0 of 5

Editorial Review:

The bountiful cuisine of the Mediterranean evokes thoughts of luscious grains, pasta, vegetables, fruits, and, of course, olive oil. But did you know that current research also indicates that people who reside in these regions have the lowest rates of chronic diseases and one of the highest life expectancies in the world?

In The Everything® Mediterranean Cookbook, Culinary Institute of America graduate Dawn Altomari-Rathjen teams up with registered dietician Jennifer M. Bendelius to provide you with 300 of the most sumptuous—and healthy—recipes that the Mediterranean has to offer.

From Roasted Garlic Served on Crostini and Oven-Dried Tomatoes to Mushroom Ravioli with Walnut Parsley Pesto, The Everything® Mediterranean Cookbook helps chefs of all levels bring the Mediterranean into the comforts of their own home.

Featuring:
·Acorn Squash Bake
·Frittata
·Red Lentil Lasagna
·Stuffed Grape Leaves
·Braised Okra with Tomato
·Vegetable Samosas

Whether you’re cooking for one or having a full dinner party, The Everything® Mediterranean Cookbook will have your guests begging you for the secret recipe!

From Tapas to Meze: Small Plates from the Mediterranean

Joanne Weir

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Simple and tasty dishes in an educational format 5 out of 5 stars.
15 of 15 people found this review helpful.

I got this book as a gift, in advance of a party I was planning (with a Mediterranean tapas theme). I tried three of the dishes and found the cookbook not only was easy to follow, but had some great culinary information in the start of each section. It is divided into regions (Spain, Southern France, etc). While some of the ingredients (like saffron threads) may be too expensive or difficult to obtain for a last-minute meal, most of the dishes are easy to prepare.

I made the shrimp-stuff phyllo and, despite having never worked with the pastry before, was able to turn out attractive and tasty results. Two of the other dishes I tried had recipes for flatbread and pizza from scratch--but in the interest of time, I used prepared pizza dough. I found that the results were just fine, although I may go back and try the bread recipes when I have more hours to spend.

All in all, this book has some great recipes, easy to follow instructions, and the foods are easily amended based on what you have in your kitchen. I recommend it for anyone who wants to learn how to cook Mediterranean food. Once I've cooked through these recipes, I have a hunch that I'll be able to go off on my own and create dishes loosely based on the ones in the book. It's not just a "how-to" book, but it is an education as well.

Editorial Review:

In this completely revised edition of From Tapas to Meze, award-winning chef, cook-book author, and teacher Joanne Weir presents recipes for Mediterranean first courses. These are authentic recipes cajoled from the region's finest home cooks and restaurant chefs. Here you will find people gathered together to share good conversation along with steaming bowls of pasta, tiny deep-friend fish, roasted sweet vegetables, and spicy pizzas. Step back into summer with this wonderfully evocative cookbook of long warm evenings and long lazy meals!

Flavors of Morocco: Delicious Recipes from North Africa

Ghillie Basan

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

Editorial Review:

Moroccan food is sensual exotic, and a feast for the eyes. In "Flavors of Morocco", Ghillie Basan brings you tantalizing recipes for authentic Moroccan food, allowing you to recreate the scents and flavors of this fascinating culinary tradition at home. Follow simple Kemsia and Salad recipes such as Garlicky Fava Bean Dip or Carrot and Cumin Salad with Orange Blossom Water. Make the traditional Classic Chicken Pie with Cinnamon (B'Stilla) from Soups, Breads, and Savory Pastries. A chapter on Tagines, K'dras, and Couscous features the classic Lamb Tagine with Almonds, Prunes, and Apricots and some K'dras (stews), such as Chicken K'dras with Chickpeas, Raisins, and Red Bell Peppers, Grills, Pan-fries, and Roasts include Roast Duck with Honey, Pears, and Figs. Delicious Vegetables, Side dishes, and Preserves include Casablancan Stuffed Tomatoes and Green Leaf and Herb Jam with Olives. Finally, Sweet Snacks, Desserts, and Drinks features treats such as Rose-flavored Milk Pudding--perfect to serve with authentic Mint Tea or a glass of Almond Milk. Also appearing throughout the book are essays on: The Olive and the Argan; Islam, Ramadan, and Bread; Dadas and the Traditional Kitchen; Berber Traditions and Tagines; The Art of Making Couscous; The Souks, Spices, and Sensual Flavors; and finally, Hospitality and Mint Tea. *Moroccan food is hugely popular--it's delicious and easy to cook. *In the same popular series as "Flavors of Provence" and "Flavors of Tuscany", also beautifully photographed on location by Peter Cassidy.

Moro: The Cookbook

Samuel Clark, Samantha Clark

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Customer Reviews:
Total reviews: 7 Average rating: 4.0 of 5

Fabulous but not for first-timers 4 out of 5 stars.
8 of 9 people found this review helpful.

This is a fabulous book, with such depth and breadth each time you go back to flip it open something new catches your eye. That said, authenticity is prized over simplicity, and many of the dishes I enjoyed in Spain and wanted to recreate at home are surprisingly time-consuming if not complex to make - potatas bravas and potatas tortilla are 2 examples. However the rice dishes are outstanding and it's a wonderful education in using spices such as saffron and smoked paprika.

This isn't a book for mid-week suppers or beginning cooks looking for everything condensed into a 5 easy steps. But the food it helps you produce is outstanding and its a great couch read.

Editorial Review:

Samuel and Samantha Clark share a passion for the intense flavours of the food of Spain, North Africa and the Eastern Mediterranean. The word “Moro”, meaning “Moor” in Spanish, encapsulates much of their style of cooking -- a heady blend of Arabic and Hispanic dishes that offer warm spices and fiery sauces, slow-cooked earthy stews and delicate flavourings.

Sam and Sam Clark are the chef-owners of Moro, one of London’s most talked-about restaurants. In Moro: The Cookbook, Sam and Sam have distilled the restaurant’s most accomplished and delicious recipes for home cooking. Authenticity is the key and their food remains true to the origins of each dish. Most of these recipes are very simple -- it is the resulting flavours that are wonderfully complex.

Cucina Rustica: Simple, Irresistible Recipes in the Rustic Italian Style

Viana La Place, Evan Kleiman

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Customer Reviews:
Total reviews: 7 Average rating: 5.0 of 5

Great Soups 5 out of 5 stars.
11 of 11 people found this review helpful.

I bought this book about 10 years ago after reading it in a library. The soup recipes alone are worth buying this book. I still make the Broccoli, Bean, and Pasta soup on a regular basis. A great cookbook for vegetarians who are tired of the same old, same old...

simple, easy, wonderful! 5 out of 5 stars.
9 of 10 people found this review helpful.

I have spent the last 3 and a half years living in northeastern Italy. I'll be going home to the US this year and I have to say, I'm a thrilled to have this book in my collection. Almost everything in this book (or some variation) has been served by my Italian friends at dinner parties or gatherings, or even on the menu of local eateries. This book allows me to take one of the things I love most about Italy home with me. I even picked up a few copies to give as gifts!

Editorial Review:

Cucina Rustica,"the rustic 'kitchen,"is Italian food at its simplest and freshest. With more than 250 recipes that use readily available ingredients in deliciously creative combinations, La Place and Kleiman offer a style of cooking and eating that's inviting, easy, and elegant.

Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, the Cyclades and Apulia

Patience Gray

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

Editorial Review:

Simply put, Honey from a Weed is a jewel of a book. Reading it, one realizes the true artistry of the author, a person whose relationship with the world around her is both intimate and immediate--someone who can transform the fruits of the earth--beans, potatoes, garlic, herbs--into a gustatory masterpiece. The subtitle of Gray's book is Fasting and Feasting in Tuscany, Catalonia, the Cyclades and Apulia, but there's far more feast than famine in this culinary odyssey. Recipes for such Mediterranean favorites as rabbit with garlic sauce or polenta punctuate wonderful reflections on such varied topics as wine, pigs, and edible weeds; chapters on feasts and festivals; and sharp-eyed observations about the lives of those Gray has lived among for so many years.

Literate and lyrical, Honey from a Weed is a feast for both body and soul. Read Gray's wonderful portraits of the places she's lived and the cooks she's learned from, and let your mind wander over the sunbathed hills, through the rustic villages and deep quarries Gray knows so intimately. Though reading Honey from a Weed may not influence you to take up stone-carving or cooking, at least you'll have spent your time in charming company.

From the Tables of Lebanon: Traditional Vegetarian Cuisine (Healthy World Cuisine)

Dalal A. Holmin, M. A. Abbas

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Customer Reviews:
Total reviews: 8 Average rating: 4.5 of 5

Wonderful Vegetarian Book 4 out of 5 stars.
19 of 19 people found this review helpful.

I must first preface that I am not a vegetarian. I am third generation Lebanese-American and love Lebanese food, so people are always sending me cookbooks, and this book was just such a gift. This book has some very good recipies, however, I found some of them incomplete or difficult to follow. Having cooked Lebanese food myself now for a few years, I have been able overcome these difficulties. I highly recommend this books version of Fattoush and it's two Lentil Soup recipies. Those three recipies stand out the most. The food in this cookbook is healthy and very tasty. If you live in an are where fresh produce is readily available here is a book that can help you use it all.

Editorial Review:

The cuisine of Lebanon is one of the most diverse in the world. With its unique landscapes, from Mediterranean beaches to mountainous pine forests, a wide range of foods are grown to supply the bounty for Lebanese tables. Much of the best of Lebanese cuisine is vegetarian, and since the use of olive oil is so extensive, it is one of the most heart-healthy, cancer-preventing vegetarian diets known.

The New Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health

Nancy Harmon Jenkins

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Editorial Review:

Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins’s acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits of one of the world’s healthiest cuisines. But best of all are the recipes—bursting with flavor, easy to prepare, and sure to please everyone at your table, whether you’re cooking for yourself, your family, or your friends.

Known for classic favorites like tabbouleh and ratatouille, flatbreads, pastas, zesty herbs, and flavorful oils pressed from succulent olives, the Mediterranean diet combines delicious taste with health-supportive ingredients as few other cuisines do. With an emphasis on fruits and vegetables, grains and legumes, fish, lean meats, and heavenly desserts, here are recipes for over 250 outstanding dishes created for today’s American kitchens. You’ll also find new cooking techniques and a simplified approach to cooking—because simplicity is what the Mediterranean way of eating is all about.

Experienced and novice cooks alike will be inspired by these delectable, seasonally inspired recipes ranging from sweet young Roman-style peas for spring to skewered shrimp for summer, robust North African Pumpkin Soup when autumn is in the air, and warming winter dishes like Lebanese Garlicky Roast Chicken and Cypriote Braised Pork with Wine, Cinnamon, and Coriander—plus a variety of fabulous pizzas and dinner pies, hearty salads like Tuscan panzanella, and satisfying small dishes known as tapas. Also included is a special selection of traditional dishes prepared for Islamic, Jewish, and Christian holidays that can be enjoyed year round.

Rich in flavor and healthy nutrients but low in saturated fats and cholesterol, here are recipes that will delight your palate, nourish body and soul—and can be prepared with ease in your home kitchen.

Mediterranean Light: Delicious Recipes from the World's Healthiest Cuisine

Martha R. Shulman

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Customer Reviews:
Total reviews: 16 Average rating: 4.0 of 5

Fantastic book 5 out of 5 stars.
10 of 10 people found this review helpful.

I decided it was time to write a review about the marvels of this book when I returned from a weekend of cooking 3 meals a day for my Step-Mother-in-Law (and other in-laws)in a little cabin over a long weekend. They loved everything I made from this book.

The recipes are delicious, easy to fix, and easy to follow. Not only have I had success cooking for the inlaws but my family has also loved every recipe. I have notation after notation that says "great" in the index so I can easily go back and find favorites. So far, there's nothing that says "bad" or "bland" next to a recipe title.

I am loosing weight using these recipes and my family is eating healthier too.

Some favorite recipes: Spinach with Chickpeas, Green bean and Garlic soup, and Tuna and Italian bean salad. Her broiled eggplant with garlic and rosemary turned my husband into a eggplant eater after a lifelong aversion to it.

Editorial Review:

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.

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.

Mediterranean Grains and Greens: A Book of Savory, Sun-Drenched Recipes

Paula Wolfert

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Customer Reviews:
Total reviews: 17 Average rating: 4.0 of 5

Editorial Review:

Paula Wolfert's Mediterranean Grains and Greens shares her adventures as a cultural explorer. Her discoveries show the probing of a culinary scholar and the passion of a true amateur. The result is a rich tapestry of information, images, and alluring recipes. Even if you don't cook, you will be entranced as this culinary Scheherazade spins her tales of a thousand-and-one discoveries and delights, which, in this case, are all real.

Typically, Wolfert introduces her recipe for Wheatberries, Lentils, and Rice with Fresh Herbs by regaling you with information about many other pulse-and-grain dishes from Spain to the Middle East that you have probably never heard of. She then enchants you with the story of how a Cretan chef shared this particular recipe, and explains that on Crete, there are three names for this type of soup: one is rooted in ancient times, one is linked to a local festival, and the third uses a play on words.

Few recipes in this, Wolfert's fifth cookbook on the Mediterranean region, are familiar. Her goal is to open our eyes to ingredients like green wheat, farro, mallow, and Tuscan kale. Some of the work records recipes for earthy, traditional dishes that are fast disappearing from the table as women in Mediterranean countries no longer have the time to make them, and as prosperity pulls people away from this "cooking of the poor." This book should also inspire wider demand for wild greens such as tart purslane, spinach-like lamb's quarters, grains like farro, and other unfamiliar Mediterranean ingredients. Wolfert also suggests substitutes, since many of the greens are interchangeable with chard, arugula, watercress, or spinach.

For simple dishes, try Escarole Stuffed with Capers, Golden Raisins, and Pine Nuts; Egyptian koshery, a blend of rice, lentils, pasta, and browned onions; and Winter Squash Pilaf with Bulgur. Bread bakers will be intrigued by recipes that use barley, semolina, and chickpeas. --Dana Jacobi