Book Description
Greece, Turkey, Italy, France, Spain, North Africa, and the Middle East all share the shores of the sparkling Mediterranean -- conjuring up images of olive groves and lemon trees, the aroma of wild oregano, and warm evenings spent sipping drinks and nibbling on delicious meze, tapas, or antipasto platters. Many of the spices, herbs, vegetables, and other ingredients are common throughout these beautiful places; however, the rich history and interesting origins of each country has led to differences in how the ingredients are used. With over 600 full-color photographs, The Essential Mediterranean Cookbook provides a comprehensive pictorial guide to the area and its celebrated cuisine.
Customer Reviews:
Excellent Book of Recipes.......2007-10-10
My wife, kids and myself enjoy trying different foods and we also enjoy a healthy diet. After a taking a few business trips to various Mediterranean countries I took a keen interest in the cuisine. My wife gave me this book for xmas a few years ago and it is now one of my favorite cookbooks. It's simple to understand, the recipe's are easy, delicious and fun to make. We have prepared most the recipes in the book for family and friends and a few of them have become staples of our diet. I highly recommend this book.
One FABULOUS Cookbook !.......2005-06-25
The wonderful trend of "coffee-table cookbooks" was probably inspired by people like me who sometimes cook vicariously...who enjoy seeing a photo with every recipe, for all the times when we're just looking. Yes, almost every recipe has a top-quality color photo!
Getting to the point.....I'm almost drooling over the photos and recipes in this beautiful book that's divided into chapters of different Mediterranean countries...Greece, Turkey, Italy, France, Spain, North Africa, and the Middle East. Also included are chapters of "special features"...meze, antipasto, making pasta, making pizza, olive oil, dressings and sauces, tapas, and preparing olives.
This book is well planned and well executed. The food stylists and photographers did an outstanding job, and the assortment of recipes is organized, balanced and appealing. The instructions are carefully written and are suited to any level of cooking ability.
The "Honey and Pine Nut Tart" looks like a Mediterranean version of Southern Pecan Pie. I see a beautiful pistachio biscotti..... artichokes in aromatic vinaigrette..... Tunisian brik..... gnocchi Romana (from scratch!)..... kalamaria yemista (stuffed squid)..... flatbread with za'atar (huh?)..... pollo a la chilindron..... caponata with tuna.....orange and date salad.....oh, my!
good but could be alot better.......2005-02-06
First off to be fair. I don't know a whole lot about mediterranean cooking. I find southern food and mexican food to be my favorites however i am looking to expand my knowledge of food. I purchased this book knowing from another review that it included alot of pictures. I was hoping to be able to learn something about mediterranean cooking that i didn't know.
As i started to leaf through this book i was impressed by the clarity of all the color photo's of gorgeous food throughout the book. Every few pages, in the margin of the page there is a picture and an explination or a little comment on an ingrediant used. I think this is great however the flaws show up when the picture doesn't match the item that is listed. For instance when giving a little history on "aioli" (garlic mayo) there is a picture of some asparagus. When talking about "Salad Nicoise" (named Nicoise because of the olive's) there is a picture of bell peppers. "Tuna" you get a picture of lemons. "Anchovies" you get a picture of garlic. It's a little irritating at most.
The other problem i have with this book is that alot of the recipe's also show up in "The Essential Seafood Cookbook" so now i have duplicates of certain recipe's.
Now don't let my complaining scare you away from this book. It's still a good book despite it's flaws. the pictures really are awesome. (you can see the little eyes clearly on the picture of fried baitfish). As for the authenticity of the food presented here? From what i know any book that includes a recipe for Miala Tiganita (fried lamb brains) has probably got to be pretty authentic even if i know nothing about the cuisine of Greece.
Great for new ideas.......2004-03-02
I'm not a major chef, so things like Joy of Cooking and James Beard glaze my eyes over unless I know exactly what I'm looking for. This book has pictures of all/most of the dishes so it's fun to page through and find things to cook when you are looking for new and different. I've cooked about 8 things out of here so far and all have been outstanding.
The conversions from metric to english leave something to be desired. For canolli shells she says to roll to 5mm or 1/4 inch thick, an 1/8 would be more appropriate. Some things are in weight instead of measure, 300g of flour instead of 2 cups, so be prepared with scale or something.
Book Description
More than 200 unique and intriguing recipes for all kinds of Greek dishes.
Customer Reviews:
The Complete Book of Greek Cooking.......2006-12-01
Great book just the ingredients are not things I find on my shelf so I have to purchase special items. The food tastes good and money well spent.
The Complete Book fo Greek Cooking..........2006-07-12
My ONLY souce of the best Greek cooking was Hellenic Cuisine from the 1970's. This book is excellent and is just like having your "yiayia" cooking for you and telling you how to prepare these delicacies. The ingredients are authentic and the prep time is right on the money. As everyone knows Greek cooking takes time, patience and lots of butter, olive oil, filo, feta and olives not to mention basil, oregano and garlic. Get your ingredients and have a ball. This cook book is the BEST out there for authenticity.
I'd give 5-stars if it had pictures!.......2005-11-10
4.9 stars:
If you are one of those cookbook collectors that enjoy the glossy, amusing cookbooks written by glossy, amusing TV personalities that are either "barefoot" or "naked", then this book is NOT for you. This book has no pictures, no glossy pages, and no stories of how the chef found a rare pepper plant on a recent excursion to Machu Picchu, Peru. This book is a compilation of recipes by a "group of women from Saint Paul's Church." Some recipes may be authentic and traditional; some may be completely made up; who knows and who cares is what I say.
The recipes are good. The directions are easy. And the ingredients are available to most of us that don't live beyond the reach of the Interstate (let alone the Internet!)
Here are some of the 250+ recipes in this book:
Baklava
Skaltsounia cookies
Phylo triangles
Souzoukakia (10-points if you can say that ten times fast)
Moussaka
Mock mageritsa
Stuffed grape leaves (yes!!)
Whole baby lamb
Politico-style salad
Béchamel sauce
Meatball avgolemono soup
Mock manti
Shish kebab (Mmmmmm)
12 different breads!
Farina cake
Flaounes
Sagnaki
Kapama
Souvlakia
Chicken stefado
Greek coffee (whoa, I'm awake now!)
Iced kourabiedes (cookies)
Bougatsa
And my personal favorite....
Loukoumades (if you haven't had one - or a dozen - then you are missing out!)
I highly recommend this book as an addition to your cookbook collection. You will find it to be one of your favorites.
Over the knee.......2005-05-03
I am surprised to see the overwhelmingly positive comments on this book since my opinion is very much to the contrary. By no means could this book be considered complete as it's title suggests.
Many of the recipes are classic but only occasionally offer an explanation of what the dish is.
For example there is a recipe for "Mock Magiritsa" which is a soup traditionally prepared on the eve of Greek Easter. After returning from church service celebrating the resurection of Christ, families would gather around the table and enjoy this rich soup which is made of the innards of the lamb that will be cooked on the spit the following morning.
Well you may say that this information is not absolutely necessary but I think it is the writers responsibility especially when the writers are the church itself, to give a bit of backround to what one is attempting to prepare and the significance of the dish.
Anyway there are better books out there, the authors in my opinion put very little into producing this book despite the vast resources of information that they had at their disposal. Personally I would avoid this one and try for something else
Traditional Greek-American fare at its finest.......2003-10-23
As a Greek-American who learned how to cook by watching her mother and grandmother lovingly prepare all sorts of traditional Greek dishes in the comfort of our "kouzina", I've always been a bit skeptical about using Greek cookbooks since the recipes either never turn out or just taste a lot different than what I am used to. This cookbook, however, changed my mind as I have found most of the dishes to be delicious successes that are faithful to traditional tastes. This should come as no surprise, of course, since the book was compiled by real Greeks (most of whom are moms and yiayias no doubt) whose families have probably handed down and improved upon those recipes generation after generation. Overall, most work out well and are fairly basic Greek dishes (I've only had trouble with one or two) and are perfect for either everyday family meals or for guests. Well done St. Paul's!
Customer Reviews:
Great introduction to the Mediterranean cuisines........2003-01-26
In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.
This installment, the Book of Mediterranean Cooking, starts with a brief introduction into the basics of the Mediterranean cuisine(s), and then presents recipe suggestions for all major courses, from soups and starters to vegetables, salads and desserts. Special chapters are dedicated to pasta, pizzas and grains, fish and shellfish, poultry and game, (red) meat and vegetarian dishes. Classics such as Basque chicken, boullabaissse, bruschetta, dolmades, eggplant dishes, couscous, Greek yogurt dip, hummus, aioli, marinated olives, pears in red wine, polenta, pork saltimbocca, ratatouille, souvlakia, spanakopitta and paella appear next to unique recipes such as baked almond mussels, fennel and lemon soup, garlic and almond soup, lavender honey ice cream, mozzarella chicken, pork and clams, red mullet in vine leaves, saffron nectarines, shrimp and feta purses, and spinach with raisins.
From afelia (coriander pork chops in white wine and cilantro sauce) and amaretti-stuffed peaches to zucchini moussaka, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the various Mediterranean cuisines - and at a relative bargain price, to boot. Also recommended for fans of Mediterranean cooking: This series' installments on North African, Spanish, Greek and French provincial cooking, antipasti, pasta, light pasta sauces, and pizzas and Italian breads.
Mouthwatering mediterranean recipes!.......2002-04-14
This colorful cookbook has an easy to read format with photos for every recipe! In the beginning of the book the importance of ingredients used are explained. There are a lot of very creative & tasty recipes to please all your family members! Some unusual recipes such as "pomegranate sorbet," "Lavendar Honey Ice Cream," "Baked Almond Mussels," "Monkfish Kebabs" & more are well worth the effort. I highly recommend this cookbook your family & friends will enjoy these tasty recipes!
I could live on this book alone.......2002-01-28
This book is simply amazing. I got this book because I wanted a general overview of mediterranean cooking after having lived in Italy for 3 years. I have made several of the recipes in this book and they are simply fantastic. This book is good because a) there are pictures of every recipe and pictures of all the ingredients in the recipe as well as pictures of preparation, b) several recipes use the same "exotic" ingredients, so you're not stuck with a bag full of whatever like you are with other cookbooks, and c) the recipes in some cases have been streamlined and simplified to suit our cooking habits today, for instance the author will have you use ready made stock.
The wonderful flavors and the variety presented in this book are enough for me such that I can eat a larger variety of foods, especially fruits and vegetables. There are recipes from the Basque country, France, Italy, Greece, North Africa... Honestly I don't feel that I really need another cookbook... this one covers all of my tastebuds!!!
Delicioso!.......2000-10-20
Like the other titles in these series, this book is terrific. Each recipe has easy-to-follow instructions, and a photo of the finished dish. The fresh ingredients ensure tasty,popular meals. I really enjoy using this book.
Book Description
The Complete Mediterranean: The Beautiful Cookbook catures the variety and texture of the countries of this region. From the colorful appetizers and salads of Tunisia and Algeria to the savory dips and sauces of Greece, this cookbook has something for everyone. Timeless classics are here, alongside modern favorites such as Lamb with Walnut Stuffing or Saffron Pilaf with Shrimp.
Customer Reviews:
BURSTING WITH COLOR PHOTOS AND EASY INSTRUCTIONS!.......2007-08-09
This is an excellent cookbook just bursting with color photos and easy step-by-step instructions in making the best that Greek cooking has to offer. Nice introduction about Greek culture; wonderful information about the Greek kitchen. Great section on meats and how to prepare them. Loaded with recipes. STUNNING photographs sums it up!!!!
Amazon.com
Copeland Marks has written prolifically about authentic ethnic food, covering every place from Guatemala to the Himalayas. In The Great Book of Couscous Marks presents the history and culinary brilliance of Morocco, Algeria, and Tunisia; the region of North Africa also know as the Maghreb. Couscous is a common cooking ingredient, along spices--particularly cinnamon, cumin, coriander and paprika, in all these countries. Each of these areas was also originally populated by the Berbers, occupied by the Ottoman Turks and the Arabs, then colonized by the French. These cultures heavily influenced the local cooking, with some differences in each.
Moroccan food is the most complex and sophisticated, Marks explains. Dishes may blend half a dozen spices, along with dried fruit and salt preserved lemons or olives. Tunisian food is relatively simple and hot, though many cooks will still find it amply robust and intriguing. Algerian food, Marks claims, is the most creative, as well as the most marked by French influences. Armchair chefs will enjoy the colorful descriptions of the markets, visits with home cooks, and experiences in restaurants. The recipes for the many tagines or stews, roasted chickens, and other dishes are easy to follow. Their ingredients are mostly available at supermarkets. The inclusion of Jewish dishes from the Maghreb make this a particularly interesting book for many people not familiar with the garlic-rich Moroccan Chickpea Stew or Algerian Merguez Juive, a sausage made with lamb or beef, cumin, coriander, and fiery chile powder. Though it takes some work to prepare the clear, precisely written recipes Marks provides, the aromatic, succulent results are worth the effort. --Dana Jacobi
Customer Reviews:
A Treasure in English.......2006-11-10
Trying to learn Algerian cooking without reading French has been next to impossible until I discovered this book. The recipes are authentic, easy to follow and (mercifully) in terms and using measurements that an American can understand. I am so grateful for this book!
5 Stars for the Recipes.......2004-11-28
I bought this book because it is very difficult to find an Algerian cookbook, especially in English. Although it is divided into Morocco, Algeria and Tunisia, the Algerian recipes are authentic. The recipes are simple enough to make with ingredients that are readily available; and even if you can't find something, just improvise.
It is always interesting to find out how a non-native of a country became interested in its culture/cuisine. Throughout the book there is a "dialog" he has about how he was introduced to various dishes (people he met and knew in these countries), as well as background information on the religion practiced by the majority of the people in these countries, Islam. The downfall is that some of the religious background is related more to customary practices of the regions rather than actual Muslim teachings. Moreover, the dessert section is minimal, but this book has recipes that are reminiscent of dishes "back home."
Thorough review of North African Food.......2001-02-17
This author certainly knows the subject matter of this work and offers much in the way of descriptive background and recipes.
A favorite from the book is the Kesksou Bil Djedg (Chicken couscous) a staple dish of Algeria. It is so good and healthy with vegiies and all the spices of this region.
Included also are the typical fare of the area, tagines, and bastilla.
I prefer Wolfert's works on this fare.
Excellent, all-season recipes for fresh, flavorful dishes.......1997-10-27
I consult this book after just about every trip to the farmer's market. It's an excellent source of fairly exotic, easy to prepare dishes, almost every one of which turning out a great success. Several lamb stews, one with dried prunes and raisins, another with parsley and fennel, kumin-seasoned carrots, couscous with chickpeas and onions and stuffed cornish hens with apricots, almonds and honey have all received rave reviews at our table. No recipes are overly elaborate, the problem is, to not become overly enthusiastic and try to cook up a whole chapter at a time.
Book Description
Long acknowledged as the inspiration for such modern masters as Julia Child and Claudia Roden, A Book of Mediterranean Food is Elizabeth David's passionate mixture of recipes, culinary lore, and frank talk. In bleak postwar Great Britain, when basics were rationed and fresh food a fantasy, David set about to cheer herself --and her audience-- up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the Middle East. Some are sumptuous, many are simple, most are sublime.
Customer Reviews:
Great book!.......2005-09-08
I love Elizabeth David; I turn again and again to her books, as every dish I make seems to turn out fantastically!
A Classic.......2005-05-30
I agree with a previous reviewer that this is not the bast format for a cookbook. You cannot lay it open on the counter to glance at while you go about preparing a recipe. However, I feel that this book is less about recipes and more about technique. If you are the kind of person who enjoys reading cookbooks to learn new techniques to use in the kitchen, this book is very useful. If you want a book to prop up on the counter while you cook, it is not. I would also note that "A Book of Mediterrenean Food" is a good source of culinary history and an interesting read if you want to know more about where dishes have come from.
Many of the recipes are very simple, with few ingredients. Having read her recipe for Gazpacho, I can tell that it is wholely different than the Gazpacho that I am use to making - there is very little seasoning, and the recipe relies less on herbs and spices and more on the natural flavors of the ingredients - and to prepare Ms. David's recipe will require extremely fresh, high quality vegetables. This appears to be true of many of the recipes in this book.
I thoroughly enjoy Ms. David's writing. She is sharp and witty, even writing about something as mundane as soup. I am very happy that I purchased this book, and I'm sure that I will refer back to it for recipes and techniques for a long time.
Literate Fountainhead of Much Culinary Writing.......2004-01-14
This volume is one of the very few culinary titles published over fifty years ago, which is not only still in print, but still influencing how people think about food. To understand the importance of the book, it is more than usually important to place it in context, in the England of 1950 which was just coming out of six years of World War II followed by four years of rationing austerity, when a pound of butter was difficult to find and olive oil was sold by the pint in apothecaries `for external use only'.
Complimentary blurbs from Alice Waters can be found on many books nowadays, but this one I know is more heartfelt than usual. Based on Jeremiah Tower's recent memoir, I know David influenced both Waters and Tower. She was also a major influence on later writers on Mediterranean cuisine such as Claudia Roden and Paula Wolfert.
David's notion of Mediterranean cuisine is somewhat limited to the western and central European coasts of Spain, France, Italy, and Greece, even though David did live and work in Egypt during World War II. Even here, she seems to color outside the lines a bit, reaching as far north and west as Lyon and Bordeaux. There is little here from North Africa. There is not even a mention of couscous in the index. To remedy this deficiency, David refers us to Claudia Roden's excellent book on Near Eastern food.
I can imagine that the recipes, foodstuffs, and stories of the Mediterranean shores had much the same influence on post-war Londoners as Provence had on the painting of Cezanne. David's word pictures brought the bright light and blue seas into the London parlors and stirred an interest, which had been dormant for over 10 years. The evidence of this was that, against all expectations, the book sold very well in 1950 and it has been reissued with new introductions in 1958, 1065, 1988, and 2002, the last time with the Foreword by Clarissa Dickson Wright of `Two Fat Ladies' fame.
David's recipe writing is very much tied to her times and her English public school and university education. There is no hint of food processor or blender, let alone microwave. All purees are done with mortar and pestle. For those who are not familiar with this venerable tool, let me assure you that with little effort, if will often give equal or better results than the electric gizmos of today, especially with classics such as aioli and pesto. Just check out the pleasure Jamie Oliver shows in using it. The style of recipe writing may also be unfamiliar. David is assuming that the reader is a knowledgeable cook. She takes for granted, for example, that you know how to peel tomatoes and cook potatoes for salads or puree. Most directions are spare. Ms. Wright testifies that she often uses them as reminders of how to write a concise recipe.
The names of things may also be unfamiliar. Eggplants are called aubergines and porcini mushrooms are called cepes. These were not hard, but the reference to marrows (courgettes) sent be scurrying to the Larousse Gastronomique. They are zucchini. Many dish names are given in their untranslated French, Italian, Spanish, or Greek. Some other familiar dishes are given unfamiliar names. What I know as the Roman specialty saltimbocca is named `Norman's Recipe'.
The text is a joy to read. It is sprinkled with culinary quotes from a great many literary sources. In Alice Waters words `Her words reach all my senses. The life around the table, the setting, the conversation - not just the food - are all part of her inimitable aesthetic.'
This book can be read on at many different levels.
First, it can be taken as simply a book of recipes, but if that were all there was, the book would not have survived as long as it has.
Second, it can be read as a culinary travelogue to spark one's imagination. The section on Spanish rice dishes is a good example of just enough to get you interested, without being so thin as to gloss over important issues. (One of my few complaints with the book is that for Italian rice dishes, the book simply specifies `Italian' rice. As we all know after hundreds of hours of risottos on the Food Network, the Italian arborio rice is good, but the Italian rice carnaroli is better.)
Third, it can be a source of forgotten facts about some common dishes. I was surprised, for example, to find the recipe for aioli to include bread crumbs. Who knew!
Lastly, the book can be read as a historical document, the first book by someone who will come to influence a generation of culinary writers. I suspect David's later books on French and Italian cuisines had more material to inspire professional chefs like Alice Waters, but it all started here.
Not the best format for a cookbook.......2002-05-16
The charming little format that makes the NYRB Classics series work so well for novels and memoirs actually works against this classic cookbook. The pages are so small and tightly bound that it's practically impossible to open this little paperback book open and cook from it: moreover, the publishers seemed to use a slightly different typeface for every single different preface David wrote for different editions of this book (all collected here) as well as for Wright's new foreword, which creates something of a headache.
The book in and of itself is something of a marvel, though. Elizabeth David was one of the first British or American writers to popularize Mediterranean cooking at mid-century, and this, the first of her cookbooks, is a true classic: superbly written, it will leave you hungry to sample the dishes she describes and recommends.
Book Description
The exciting flavors of the Mediterranean are brought to life in this inspirational cookbook. What's Cooking: Mediterranean boasts a fascinating collection of 120 delicious Mediterranean dishes, old recipes and new, which reflect the vibrancy and vitality of Mediterranean life. The five chapters in this book include snacks and starters, main courses, vegetables and side salads, and desserts.
Average customer rating:
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Cooking The Mediterranean Way: Culturally Authentic Foods Including Low-Fat And Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
Alison Behnke ,
Anna Christoforides , and
Lazaros Christoforides
Manufacturer: Lerner Publications
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ASIN: 0822512378 |
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Taste of Israel: A Mediterranean Feast
Avi Ganor , and
Ron Maiberg
Manufacturer: BBS Publishing Corporation
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Binding: Hardcover
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The Food of Israel: Authentic Recipes from the Land of Milk and Honey (Periplus World of Cooking Series)
ASIN: 0883658445 |
Customer Reviews:
Edible and visual treat!.......2000-06-28
The "traditional" food of Israel is a mix of Middle East with Russian, German, Polish, & a wide range of cultures. Capturing the flavor of Israel is a challenge. "Taste of Israel" not only captures the tastes of the country, it shares the history, the people behind the process, culture, art, current events, and blends it all into a fantastic recipe to capture the spirit of Israel. The photography is fantastic, clear, sharp and capturing the essense of the country. Excellent as a gift book to honor the country or to keep in your cookbook racks. Lovely design and layout. Reprinted in 1998 and shame on Amazon.com for not having the new version online yet! I want to buy one for all my friends and family as a gift. Publisher: Steimatzky.
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