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1 Beaverton Cooking and Food- Mediterranean

The Cooking of the Eastern Mediterranean: 300 Healthy, Vibrant, and Inspired Recipes

by

The Cooking of the Eastern Mediterranean: 300 Healthy, Vibrant, and Inspired Recipes Cover

 

Synopses & Reviews

Publisher Comments:

The Cooking of the Eastern Mediterranean refers both Paula Wolfert's love of great food and the pioneering spirit that has inspired her to travel across the globe many times over in search of the world's best recipes. In all of her remarkable books, she delves with tireless enthusiasm into her research and writing, ensuring each recipe's 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.

Wolfert's 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.

Wolfert's 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 country's 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. Wolfert's 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.

Synopsis:

The Cooking of the Eastern Mediterranean refers both Paula Wolfert' s love of great food and the pioneering spirit that has inspired her to travel across the globe many times over in search of the world' s best recipes. In all of her remarkable books, she delves with tireless enthusiasm into her research and writing, ensuring each recipe' s 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.

Wolfert' s 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.

Wolfert' s 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 country' s 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. Wolfert' s 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.

Description:

Includes bibliographical references (p. 413-415) and index.

About the Author

Paula Wolfert, a resident of San Francisco, is the author of five previously published cookbooks, among them Couscous and Other Good Food from Morocco, The Cooking of South-West France, The Cooking of the Eastern Mediterranean, and Paula Wolfert's World of Food. She is a contributor to numerous publications, including Gourmet, Food &Wine, Eating Well, Saveur, and the New York Times. She has won the Julia Child Award, the James Beard Award, the M. E K. Fisher Award, the Tastemaker Award, and was a finalist for Britain's prestigious Andr&eacte; Simon Award.

Product Details

ISBN:
9780060166519
Author:
Wolfert, Paula
Publisher:
Ecco Press
Author:
Wolfert, P.
Location:
New York :
Subject:
Mediterranean
Subject:
Cookery, mediterranean
Subject:
Cookery, middle eastern
Subject:
Regional & Ethnic - European
Subject:
Regional & Ethnic - Mediterranean
Subject:
Cooking and Food-International General
Copyright:
Edition Number:
1st ed.
Edition Description:
Hardcover
Series Volume:
v. 2
Publication Date:
19940531
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
448
Dimensions:
9.125 x 8 x 1.37 in 36.8 oz

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Related Subjects

Cooking and Food » Regional and Ethnic » International General
Cooking and Food » Regional and Ethnic » Mediterranean
Cooking and Food » Regional and Ethnic » Middle Eastern

The Cooking of the Eastern Mediterranean: 300 Healthy, Vibrant, and Inspired Recipes Used Hardcover
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Product details 448 pages HarperCollins Publishers - English 9780060166519 Reviews:
"Synopsis" by , The Cooking of the Eastern Mediterranean refers both Paula Wolfert' s love of great food and the pioneering spirit that has inspired her to travel across the globe many times over in search of the world' s best recipes. In all of her remarkable books, she delves with tireless enthusiasm into her research and writing, ensuring each recipe' s 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.

Wolfert' s 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.

Wolfert' s 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 country' s 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. Wolfert' s 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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