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The Slow Mediterranean Kitchen: Recipes for the Passionate Cookby Paula Wolfert
Synopses & Reviews
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
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.
"Slow-cooked food has become popular with home cooks and restaurant diners alike, and Wolfert's celebration of the pleasures of that approach with its dozens of delicious and unusual recipes, is highly recommended." Library Journal
"A wonderful and provocative book researched in Paula Wolfert's inimitable way. The recipes excite me and make me want to add them to the menu at Chez Panisse." Alice Waters, owner of Chez Panisse
"A soothing balm for our frantic and fast-paced lives. Paula Wolfert inspires us to focus on the art of cooking and the sensual pleasures it evokes. With recipes thoughtfully chosen and recorded, she deftly allows this vibrant cuisine to shine." Thomas Keller, chef/owner of The French Laundry
"[A] charming paean to the kinds of foods that require time to prepare, but are worth the wait....In fact, most are paragons of the simplicity and highlighting of flavors that have made Mediterranean cooking so popular." Publishers Weekly
"The difference between this expert's meticulous, intriguing, ground-breaking work and the facility of so many of the others is a little like the qualitative divide between novelists Jhumpa Lahiri and Danielle Steel. Should they share the same table? Wolfert's books change the way people cook." Patricia Unterman, San Francisco Examiner
Savor the delights of the Mediterranean table with this exciting collection of dishes for the adventurous cook, from renowned food writer Paula Wolfert. From slow-roasting and simmering to braising and marinating, the techniques offered in over 150 recipes create food that is not only delicious, but relaxing and pleasurable to make.
In Mediterranean Vegetarian Feasts, Aglaia Kremezi, who introduced Greek cooking to an American audience, has gone back to her roots, rediscovering the delicious, fresh, healthy, easy-to-make recipes she grew up with, like Flat Bread with Dried Figs, Spicy Cheese, and Rosemary; Santorini Favas with Braised Capers and Onions; and more.
Mediterranean Vegetarian Feasts will appeal to even the most avid meat lover with a cornucopia of 150 simple, yet abundantly flavorful, plant-based seasonal dishes. Attractive to the ever-expanding vegan and vegetarian market, as well as for fans of Mediterranean cooking, Kremeziandrsquo;s arsenal of master recipes for spice, nut, and herb mixtures, sauces, jams, and pastes inspired by eastern Mediterranean and north African traditions will transform even the most humble vegetable or grain into an irresistible dish.
About the Author
Paula Wolfert is widely acknowledged as one of the premier food writers in America. Her writing has received many awards, including the Julia Child Award, the M.F.K. Fisher Award, the James Beard Award, the Cooks Magazine Platinum Plate Award, and the Perigueux Award for Lifetime Achievement. She has a regular column in Food & Wine magazine, and her articles have appeared in major publications, including the New York Times, Saveur, Fine Cooking, and Cooks 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.
Table of Contents
Bruschettas and Other Toasts.
Dips and Spreads.
Nuts and Cheeses.
MEDITERRANEAN SALADS AND COLD VEGETABLE DISHES.
HOT AND COLD SOUPS.
Squid, Cuttlefish, and Octopus.
CHICKEN, DUCK, AND GAME BIRDS.
THE MEDITERRANEAN LARDER.
Mail Order Sources for Specialty Ingredients.
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