Synopses & Reviews
Paula Wolferts name is synonymous with revealing the riches of authentic Mediterranean cooking, especially the cuisine of Morocco. In
The Food of Morocco, she brings to bear more than forty years of experience of, love of, and original research on the traditional foodways of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced harira (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savory breast of lamb stuffed with couscous and dates. The recipes are clear and inviting and infused with the authors unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavor and emphasize the accessibility of once hard-to-find ingredients such as saffron, argan oil, and Moroccan cumin seed.
Lavishly photographed in full color, The Food of Morocco not only showcases Wolferts tantalizing recipes but also evokes Morocco in all its timeless splendor and mystery: its markets with their lush produce, its dazzling textiles and intricate mosaic tiles, its communal ovens and ancient souks, and of course its people, from Marrakech to Tangier. A labor of love four decades in the making, The Food of Morocco is a once-in-a-lifetime book of uncommon scope and authenticity, an essential work for every serious cook, anyone interested in Moroccan cuisine, and discerning armchair travelers alike.
Review
andquot;Aglaia Kremeziandrsquo;s fine sense of flavor and seasonality is captured in this beautiful celebration of Mediterranean cooking. In these thoughtfully considered recipes, her deep understanding of vegetables, fruits, and herbs is paired with a respect for tradition and placeandmdash;and the results are universally delicious.andquot;
Review
andquot;Having seen Aglaia in action at her cooking school, Iand#39;m delighted that I can now recreate her amazing dishes at home using her beautiful new book. Bravo, Aglaia!andquot;
Review
andquot;This is the most appealing collection of vegetable recipes. Aglaia Kremezi is a masterful cook and I know these dishes will make a delicious centerpiece of any meal.andquot;
Review
andquot;A teacher, a cook, a master storyteller, and a friend: Aglaia is all of these things to me, my team, and so many others. Her generous spirit is alive in this book. And now, more than ever, her amazing look at the rich and robust vegetables at the heart of Mediterreanean cooking could not be more important. Everyone wants to eat smart, healthy, and always with lots of flavor!andquot;
Review
andldquo;One of my favorite chefs has at last written a delicious tome that evokes the delicate balance between fantasy travel to the western Mediterranean and local farming in the USA. The poetic recipes and the mellifluous prose inspire me to shop, to sing fados, and to celebrate and cook these alternately exotic and recognizable simple and evocative dishes for my family. This book makes me hungry for a visit to both Aldea in NYC and the Algarve [in Portugal] and will immediately join my kitchen library on the andlsquo;use now and foreverandrsquo; shelf.andrdquo;
Review
andldquo;I have long admired Georgeandrsquo;s thoughtful, evocative cooking at Aldea. The stories and recipes in My Portugal show the passion, warmth, and generosity of spirit that make his food so delicious.andrdquo;
Review
andldquo;George is a creative genius whose culinary talent shines through each and every one of his dishes. His passion and love for Portuguese cuisine is inspiringandnbsp; and evident in all that he does! His recipes are simply delicious and will leave readers with a strong appreciation for Portugal and its cuisine!andrdquo;
Review
andldquo;George is an amazing chef, and we share the common approach of bringing our own personal food heritage to New York City. His cuisine is filled with the intensely satisfying flavors of a casual Portuguese feastandmdash;updated with a beautifully modern presentation and technique du jour. I can see you trying these recipes at home while sipping a nice chilled glass of vinho verde!andrdquo;
Review
andldquo;This book is a perfect example of an amazing chef cooking the cuisine that flows through his veins. George is cooking the food that is embedded in his DNA and it just so happens to be gorgeous and delicious!andrdquo;
Review
andldquo;In this book, George Mendes takes us with him to Portugal: He travels the small Iberian country to visit family, to investigate the origins of favorite dishes, and to understand the village where his parents lived before he was born.andrdquo;
Review
andldquo;Essential Turkish Cuisine is the long overdue tribute to the richly sensuous food of Turkey. Handsome,andnbsp;intriguing, and beautifully illustrated, these meticulous recipes are right in keeping with the current tastes for heady, exotic spicing of a variety of dishes.andrdquo;
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Review
andldquo;Enginandnbsp;Akin has woven a rich tapestry of history and flavor that captures the essence of Turkeyandrsquo;s millennia-long cuisine. But her vivid recipes also bring us face to face with a born teacher, a gifted cook, andandnbsp;a hostess whose tableandnbsp;might impress a sultan but who also knows the beauty of everydayandnbsp;cooking. Here is a lifetime of culinary wisdom shared with English-speaking cooks looking for a key to unlock one of the worldandrsquo;sandnbsp;most seductive cuisines.andrdquo;
Review
andldquo;Not just an accomplished cook and teacher, Engin Akin is also a person with a deep cultural understanding of Turkish traditions, from the Black Sea to the Aegean to the Mediterranean and all of vast Anatolia in between. Here are the myriad dishes that make Turkey such an exciting destination, one still little known in the West but certain to move high on every culinary explorerandrsquo;s catalog of where to go and what to cook next.andrdquo;
Review
andldquo;The sumptuous food of Turkey is no secret, but Engin reintroduces the world to beloved and authentic Turkish dishes in this ultimate reference.andnbsp;Her love for her native cuisine is evident and she transports readers to the markets, seaside villages, and vast country where itandrsquo;s all happening.andrdquo;
Review
andldquo;Turkish cuisine like youandrsquo;ve never experienced it, written by one of Anatoliaandrsquo;s most generous and knowledgeable food authorities. Jam-packed with food lore as fascinating as the recipes are explosively flavorful.andnbsp;(Who knew Turks call a meze spread a andldquo;locksmithandrsquo;s tableandrdquo; on account of how tongues unlock when you partake of this convivial meal?)
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A reference. A treasure. A culinary tour de force.andrdquo;andnbsp;
Review
andldquo;A reference. A treasure. A culinary tour de force.andrdquo;andnbsp;
Synopsis
“A cookbook by Paula Wolfert is cause for celebration. Ms. Wolfert may be Americas most knowledgeable food person and her books are full of insight, passion and brilliance.”
—Anthony Dias Blue, CBS Radio, NY
“I think shes one of the finest and most influential food writers in this country…one of the leading lights in contemporary gastronomy.”
—Craig Claiborne
Paula Wolfert, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to The Food of Morocco. Lavishly photographed and packed with tantalizing recipes to please the modern palate, The Food of Morocco provides helpful preparation techniques for chefs, home cooks, and any serious student of the culinary arts and culture. This is the perfect companion to Wolferts classic, Couscous and Other Good Food from Morocco—a 2008 inductee into the James Beard Cookbook Hall of Fame—and fans of Claudia Roden, Elizabeth David, Martha Rose Schulman, and Poopa Dweck will be delighted by this extraordinary culinary journey across this colorful and exhilarating land.
Synopsis
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.
Synopsis
In My Portugal, George Mendes, chef and owner of Michelin-starred Aldea, introduces us to the world of Portuguese cuisine, offering 125 mouthwaterandshy;ing recipes that showcase the wide range of dishes that come from this coastal country. The collection balances Mendesandrsquo;s popular restaurant recipes, such as his signature Duck Rice and Garlic Seared Shrimp, with his takes on classic Portuguese dishes, such as Salt, Cod, Potato, and Egg Casserole; Mozambique Shrimp and Okra with Piri Piri; Eggs Baked with Peas, Linguiandccedil;a, and Bacon; Butter Cookies; and more. His stories illustrate the wealth of culinary resources in Portugalandmdash;fresh seafood, savory meats, and crisp vegetables. With delicious recipes and stunning photographs of the country, My Portugal takes the reader on an unforgettable journey.
Synopsis
Engin Akin shares her culinary mastery and describes the evolution of Turkeyandrsquo;s diverse culture of food in
Essential Turkish Cuisine. Complete with 200 recipes found across the country, including traditional dolmas, kebabs, halva, and more, this definitive book offers rare insight into the myriad influences on modern Turkish cooking.
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Featuring a wide range of large and small platesandmdash;from Stuffed Peppers and Eggplant to Lamb with Quince, Fresh Sour Cherry Hosaf to Crepes with Tahini and Pekmezandmdash;Akin includes expert instruction for each dish. Through these recipes and the gorgeous photographs of Turkeyandmdash;its bustling markets, its food, and its traditionsandmdash;Akin shares the countryandrsquo;s rich heritage and brings the spirit of Turkey into your kitchen.
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About the Author
George Mendes is a Michelin-starred chef and owner of Aldea in New York City. Named one of Food and Wine magazineandrsquo;s ten andldquo;Best New Chefsandrdquo; in 2011, Mendes is regularly featured in national newspapers, magazines, and websites, along with television appearances, including a run on Bravoandrsquo;s Top Chef Masters. Genevieve Ko is a food writer who has coauthored cookbooks with several internationally renowned chefs. Ko is currently the contributing food editor at Health.