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2 Burnside Cooking and Food- Mediterranean

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

by

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

 

Synopses & Reviews

Publisher Comments:

Paula Wolfert is passionate about the Mediterranean — its landscape, its people, its culture, and above all, its rich culinary tradition. Her five earlier cookbooks celebrated the sensuous pleasures of the Mediterranean kitchen and introduced a previously uninitiated American audience to an exciting new way of cooking and eating.

In her eagerly awaited Mediterranean Grains and Greens, Wolfert continues that tradition, focusing on the delectable grains and greens-based dishes she discovered as she spent five years traversing the Mediterranean region, from Spain in the west toIsrael, Lebanon, and Syria in the east, with stops in France, Italy, Turkey, and Greece.

Here are bountiful breads (Mirsini's Spiced Barley Bread); mouthwatering pastries (Spicy Beef, Olives, and Capers in Semolina Pastry Turnovers); nourishing comfort soups (Garlic Soup with Leafy Greens); crisp salads of mixed greens, cooked green salads, and savory grain salads (Samira's Tabbouleh with Parsley, Bulgur, Cinnamon, and Cumin); unusual desserts (Tunisian Homemade Couscous with Golden Raisins); and accompanying sauces, condiments, and seasonings. Though Mediterranean Grains and Greens is not a vegetarian cookbook, meat, fish, and poultry, when they appear, are used primarily as condiments and flavor enhancers rather than the main focus of a meal.

Throughout, Wolfert explains the historical and cultural significance of her dishes, sharing traditional preparation techniques as well as her adaptations for the American home kitchen. Ever conscious of the availability of ingredients in this country, she recommends readily available alternatives found in grocery stores and farmer's markets. Whether foraging for wild "apron greens" in the Turkish countryside, "listening" to risotto in Venice to tell if it's ready to eat, making homemade rustic pasta on the island of Crete, baking Sardinian flatbread the old-fashioned way, scrambling eggs with kofte along the Euphrates, or preparing the unusual "black paellas" of Valencia, Paula Wolfert shares her adventures in the engaging first-person stories that accompany each recipe. This comprehensive collection invites Paula Wolfert's loyal fans and followers to rediscover the joys of Mediterranean living, cooking, and eating right along with her. Like her earlier works, the enticing, wide-ranging Mediterranean Grains and Greens is destined to become a kitchen classic, a book that every serious cook, armchair traveler, and lover of good food will want to own.

Synopsis:

A comprehensive A-to-Z culinary reference to one of the world's healthiest cuisines with more than 20 recipes.

Synopsis:

Mediterranean food is the home cooking of many local cultures, a way of cooking derived from generous people, rustic foods, and simple pleasures. Its clear, robust flavors and uncomplicated preparations have made it a favorite of Americans and have earned it an honored place in our culinary tradition.
 
What makes Mediterranean vegetable cookery so wonderful is the way its ingredients have been combined to create a host of delicious dishes virtually unknown until now in American kitchens. Vegetables are high on the list of foods we all want to eat more of, and were always looking for new ways to prepare them.
 
With Mediterranean Vegetables, a masterful A-to-Z culinary reference and cookbook, Mediterranean food expert Clifford A. Wright gives us a new world of great tastes. Never before has such a wealth of information on vegetables of the Mediterranean been collected in one place.
 
Each entry describes a vegetable and its varieties, explains its origins and its culinary history from ancient times right up through the present, and details how to grow and harvest is and where to buy it. Included are many vegetables that you may use every day, such as spinach, carrots, peppers, and tomatoes, as well as those you regularly see in markets but are unsure how to prepare, such as celeriac, kohlrabi, and taro. There are also those that you can easily cultivate in your garden or find growing wild, such as borage and garden cress.
 
The countries that border the Mediterranean Sea are exotic and diverse, as is their multitude of vegetable preparations. These 200 recipes, incorporated into appropriate entries, tell stories about the people who created them and the cultures from which they were born. Such a connection between food and history makes cooking, and eating, even more satisfying. Here you will find authentic recipes for such classics as ratatouille, gazpacho, and tabbouleh, as well as recipes for less familiar, but no less delicious, dishes including Artichoke Hearts in Citrus Sauce and Golden Breadcrumbs, Fried Eggplant with Yogurt, Étouffée of White Beans, Carrot Frittata, and more.
 
Comprehensive and eminently accessible, Mediterranean Vegetables is for anyone who wants to read about, grow, cook with, and eat vegetables. It is, quite simply, a must-have reference and cookbook.

Synopsis:

From the acclaimed author hailed as the "Mistress of the Mediterranean" ("Food & Wine") comes a new cookbook of 200 recipes for healthy and hearty, accessible and delectable dishes.

About the Author

Paula Wolfert is the author of Couscous and Other Good Food From Morocco, Mediterranean Cooking,and Paula Wolfert's World of Food.She is married to the crime novelist William Bayer and lives in New York City.

Product Details

ISBN:
9780060172510
Subtitle:
A Cook's Compendium of all the Vegetables from The World's Healthiest Cuisine, with More than 200 Recipes
Author:
Wolfert, Paula
Author:
Wright, Clifford A.
Publisher:
Harvard Common Press
Location:
New York :
Subject:
Vegetables
Subject:
Cookery (vegetables)
Subject:
Cookery (Cereals)
Subject:
Cookery, mediterranean
Subject:
Cookery (Greens)
Subject:
Specific Ingredients - Natural Foods
Subject:
Specific Ingredients - Vegetables
Subject:
Regional & Ethnic - Mediterranean
Subject:
Mediterranean
Subject:
Ethnic
Edition Number:
1st ed.
Edition Description:
Trade paper
Publication Date:
20120508
Binding:
Electronic book text in proprietary or open standard format
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
416
Dimensions:
9.25 x 8 x 1.25 in 32.32 oz

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Related Subjects

Cooking and Food » Regional and Ethnic » Mediterranean

Mediterranean Grains and Greens: A Book of Savory, Sun-Drenched Recipes Used Hardcover
0 stars - 0 reviews
$18.50 In Stock
Product details 416 pages HarperCollins Publishers - English 9780060172510 Reviews:
"Synopsis" by ,
A comprehensive A-to-Z culinary reference to one of the world's healthiest cuisines with more than 20 recipes.
"Synopsis" by ,
Mediterranean food is the home cooking of many local cultures, a way of cooking derived from generous people, rustic foods, and simple pleasures. Its clear, robust flavors and uncomplicated preparations have made it a favorite of Americans and have earned it an honored place in our culinary tradition.
 
What makes Mediterranean vegetable cookery so wonderful is the way its ingredients have been combined to create a host of delicious dishes virtually unknown until now in American kitchens. Vegetables are high on the list of foods we all want to eat more of, and were always looking for new ways to prepare them.
 
With Mediterranean Vegetables, a masterful A-to-Z culinary reference and cookbook, Mediterranean food expert Clifford A. Wright gives us a new world of great tastes. Never before has such a wealth of information on vegetables of the Mediterranean been collected in one place.
 
Each entry describes a vegetable and its varieties, explains its origins and its culinary history from ancient times right up through the present, and details how to grow and harvest is and where to buy it. Included are many vegetables that you may use every day, such as spinach, carrots, peppers, and tomatoes, as well as those you regularly see in markets but are unsure how to prepare, such as celeriac, kohlrabi, and taro. There are also those that you can easily cultivate in your garden or find growing wild, such as borage and garden cress.
 
The countries that border the Mediterranean Sea are exotic and diverse, as is their multitude of vegetable preparations. These 200 recipes, incorporated into appropriate entries, tell stories about the people who created them and the cultures from which they were born. Such a connection between food and history makes cooking, and eating, even more satisfying. Here you will find authentic recipes for such classics as ratatouille, gazpacho, and tabbouleh, as well as recipes for less familiar, but no less delicious, dishes including Artichoke Hearts in Citrus Sauce and Golden Breadcrumbs, Fried Eggplant with Yogurt, Étouffée of White Beans, Carrot Frittata, and more.
 
Comprehensive and eminently accessible, Mediterranean Vegetables is for anyone who wants to read about, grow, cook with, and eat vegetables. It is, quite simply, a must-have reference and cookbook.

"Synopsis" by , From the acclaimed author hailed as the "Mistress of the Mediterranean" ("Food & Wine") comes a new cookbook of 200 recipes for healthy and hearty, accessible and delectable dishes.

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