- STAFF PICKS
- GIFTS + GIFT CARDS
- SELL BOOKS
- FIND A STORE
Ships in 1 to 3 days
More copies of this ISBN
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
Mediterranean Cooking draws on the expertise of The Culinary Institute of America's culinary program to provide home cooks with an accessible and definitive guide to the varied cuisines and vibrant flavors of all of the regions of the Mediterranean. With approximately 200 authentic recipes and 150 full-color photos, this book will be an invaluable addition to any cookbook library.
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.
The perfect cookbook for anyone who loves Mediterranean cuisine
With so many people interested in healthier cooking, the popularity of Mediterranean cuisine—with its focus on light, fresh fare and less meat—is on the rise. This diverse collection of recipes spans the Mediterranean from Southern Europe to North Africa to the Middle East and all points between, offering a comprehensive, authoritative, and accessible guide to the entire region's food.
These recipes are simple enough for home cooks, while still representative of the flavors and cooking techniques that define the Mediterranean approach to cooking. In addition to delicious recipes, the book also includes thorough instruction on stocking a pantry and mastering typically Mediterranean techniques and equipment.
For anyone who wants to eat healthier or explore the classic flavors of Mediterranean cooking, this handsomely produced book offers a reliable and delicious guide to the region.
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.
What Our Readers Are Saying
Other books you might like