Book Description
The bountiful cuisine of the Mediterranean evokes thoughts of luscious grains, pasta, vegetables, fruits, and, of course, olive oil. But did you know that current research also indicates that people who reside in these regions have the lowest rates of chronic diseases and one of the highest life expectancies in the world?
In The Everything® Mediterranean Cookbook, Culinary Institute of America graduate Dawn Altomari-Rathjen teams up with registered dietician Jennifer M. Bendelius to provide you with 300 of the most sumptuous—and healthy—recipes that the Mediterranean has to offer.
From Roasted Garlic Served on Crostini and Oven-Dried Tomatoes to Mushroom Ravioli with Walnut Parsley Pesto, The Everything® Mediterranean Cookbook helps chefs of all levels bring the Mediterranean into the comforts of their own home.
Featuring:
·Acorn Squash Bake
·Frittata
·Red Lentil Lasagna
·Stuffed Grape Leaves
·Braised Okra with Tomato
·Vegetable Samosas
Whether you're cooking for one or having a full dinner party, The Everything® Mediterranean Cookbook will have your guests begging you for the secret recipe!
Customer Reviews:
Fantastically Healthy Recipes..........2007-06-27
Great cookbook...wonderful for those who are looking for ways to cook Mediterranean or for the experts who want to add this book to their collection. I love it !!!! :)
Work up front.......2007-05-12
I haven't tried any of the recipes yet because most of them require the prior preparation of a stock or sauce (recipes are also provided for these)in order to prepare the main recipe. The recipes sound good and flavorful, but I need to make the time to prepare the sauces/stocks and put them in the freezer so I can make these recipes on a moments notice. So if you're looking for a cookbook that you can just pick up and instantly make the recipe, this is not the one for you.
My Least Favorite Cookbook.......2007-02-06
Nothing to talk about. Just a very plain average cookbook with little or no originality. Very disappointing
The Everything Mediterranean Cookbook.......2006-02-17
This book (in general)contains a basically half dozen base recipies, such as stock, to which various ingredients are added.
Not authentic, but good.......2006-01-11
I like mediterranean food but this cookbook seems tailored for Americans. It's not authentic. But don't let me spoil your appetite.
Book Description
In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook.
From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.
From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.
From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.
Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens.
Customer Reviews:
Arabesque: A Taste of Morocco, Turkey and Lebanon.......2007-09-26
What a beautiful, well laid out, and enjoyable read this cooking book is.
It brings the feel and culture of the countries into the recipe sections. The meals that I have tried are excellent, very easy to follow.
Like exploring the world without leaving your kitchen.......2007-08-06
"Arabesque: A Taste of Morocco, Turkey and Lebanon" shares a delightful collection of recipes, each of which makes you feel as if you are experiencing a vibrant part of another culture. From Tala_ Börei, which takes you into the kitchens of Turkey, to Moroccan Briwat Bi Tamr (Dates Rolls in Honey Syrup), spending time with this book is akin to taking a culinary trip around the Middle East. Each chapter includes an introduction to the cuisine & history of the part of the world it seeks to represent. It is in sections like these that we learn, for example, about Lebanon's history as a feudal state and how interactions between Sunni Muslim, Greek Orthodox and Ottoman culture influenced the cooking we recognize as Lebanese today. Such socio-historical tidbits are sprinkled throughout the book, while chapters are organized into sections about "starters & meze," "main courses," and "desserts." Many recipes are accompanied by mouth-watering color photographs, so that this well-bound, artistically presented book would make a lovely coffee table book when you're not using it in the kitchen. Most of the dishes I tried were truly delicious, opening my eyes to new spice combinations and flavors. It was not until this book, for instance, that I would have thought to add cinnamon, pine nuts and currants to a meat dish (vegetarian meat dish in our kitchen, but the principle is the same), nor would I have thought to add pomegranate molasses and cumin to a salad. On one or two occasions I wasn't thrilled by the final result, but one cannot expect to fall in love with every recipe in a cookbook, especially one that is composed of meals so dissimilar from what you eat on an everyday basis. Recipes do assume that you have a firm grasp of basic cooking principles but at no point is this a hindrance. With internet access just a step away it is an easy thing, after all, to verify what "stiff egg whites" look like (Alton Brown did an entire show about this) or what greek-style yogurt is. Overall this book is a worthy addition to any collection - if you buy it and want my advice, make the Briwat Bi Loz (Almond Pastries in Honey Syrup) first. Not only are they easy to make, but the combination of crispy fillo, crunchy almonds and sweet syrup is hard to resist. Variations with confectioners sugar & orange blossom water are included for even more delightful exploration of this Moroccan dessert.
love it!!!!!!.......2007-05-14
I just love this book, the stories and recipes. I bought three and gave them as gifts, and I think I'll keep buying some more!
Brilliant.......2007-05-12
Claudia Roden manages to amaze me every time. Each book is distinct and the theme for Arabesque is summer. She offers a lot of grilled items, eggplant favourites, lots of lemon, olive oil and amazing desserts and not one bad recipe! She is a gracious, generous, loyal to all who taught her recipes and just lovely. This book makes a great present.
Yum.......2007-05-10
Roden presents Middle Eastern and Mediterranean cuisines with delicious results. The recipes are clear, easy and just plain good. Try the zucchini fritters "kabak mucveri," the roast shoulder of lamb with couscous and date stuffing "dala m'aamra bi keskou wa tmar" or prawns in spicy tomato sauce "kimroun bil tamatem." A glossary would have been a good addition and the book's organization by country is a bit awkward, but the index is thorough and broken down by ingredients. For the cook interested in this food genre, I would also refer them to books by Wolfert and Heiou, as well as Roden's previous writings. A terrific addition to any cook's library.
Average customer rating:
- Touring the Whole of the Mediterranean: The Countries, the History, the Foods
- Healthy, Tasty Food from the Mediterranean region.
- Mediterranean The Beautiful Cookbook
- Attractive
- Wonderful, interesting, healthy food !!!
|
Mediterranean the Beautiful Cookbook: Authentic Recipes from the Mediterranean Lands
Joyce Goldstein ,
Ayla Algar , and
Peter Johnson
Manufacturer: Collins Pub San Francisco
ProductGroup: Book
Binding: Hardcover
 General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Mediterranean
| European
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
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ASIN: 0002553708 |
Customer Reviews:
Touring the Whole of the Mediterranean: The Countries, the History, the Foods.......2005-12-21
'Mediterranean the Beautiful Cookbook: Authentic Recipes from the Mediterranean Lands' is one of those special books written by Joyce Goldstein that is so extensive in its survey of the various countries and the qualities that make them unique that it serves as a fine travelogue as well as offering some of the most tempting samplings of cuisines from this region ever assembled: and remember this 'region includes Italian, Provencal France and coastal Spain, Turkey, the Middle East and northern Africa, Greece and the Balkans!
As each country is visited there are extensive notes about the countries, their relationship and influences, and the flora and fauna that inform the cuisines from food scholar Ayla Aygar. The photography is as superb, both of the landscapes and cities and the people AND of course the foods.
The recipes offered here are unique in that they are geared toward healthy eating - something not all cookbooks from other countries include! Here are recipes easily carried out in the standard American kitchen with information on how to find ingredients locally. The writing is casually refined and the recipes are easy to follow.
For a book that will encourage the reader to extend that trip to one country to enjoy the kaleidoscopic magnificence of the entire Mediterranean this richly illustrated volume is on the top of the list. Buy it before it slips out of print! Highly recommended. Grady Harp, December 05
Healthy, Tasty Food from the Mediterranean region........2005-10-22
My neighbors Tom and Julia who know my passion for the Mediterranean region gave me this book yesterday as a surprise gift. I have traveled the world, tasted many different cuisines and I came to a conclusion that when it comes to La Dolce Vita, Joie de Vivre and Good Food, nothing compares to tasty, healthy Mediterranean diet and life style. I am telling you folks, it's the best in the world. This book is a good representation of the cuisines from the region and has many delicious recipes from Turkey to Italy, from Israel to Tunisia. Especially those mouthwatering Turkish recipes in this book are easy to make. The book also has wonderful colored photos of the region accompanied by articles on each country in the area.
The Turkish cuisine which has long been rated by European experts as one of the best in the world together with French and Chinese, is not all that known in this country. This is partly due to the small size of the Turkish American society and partly the lack of publicity on Turkish resort towns in North America. However with this book, you do not have to wait until you visit Istanbul to try those dishes. This is one book you'll use over and over again, even if you immigrate to Europe, because the recipes in this book contain measurements both in English and metric.
This is the third cookbook we have in our collection by Joyce Goldstein and I can tell you that, this experienced cookbook author together with co-author Ayla Algar have outdone themselves in this book.
Mediterranean The Beautiful Cookbook.......2002-02-20
I have never received this book because you cancelled my order. Although, I really would like the book, it is impossible for me to order again. Your computer tells me that I have odered it already and will not exept any additional orders for this item. I gave the 1 star rating because otherwise the computer will not send this message.
If you have this book again, please send me one; I am still interested.
Attractive.......2001-10-20
This large format softcover book has beautiful pictures of various locations in the Mediterranean, as well as great pictures of almost every dish for which there is a recipe. The recipes are easy to follow, measurements in English and metric, with a helpful notation about the recipe at the start of each one. More importantly, they are useful dishes that you can acutally cook, not one of those books with 20 different ways to cook octopus. Where a particular local indgrediant is probably not available stateside, a creditable alternative is given. The book looks tasty to the eye, and the recipes are tasty as well. I am particularly fond of Turkish food and this cuisine is well represented, just as the other Mediterranean countires are.
Wonderful, interesting, healthy food !!!.......1999-04-10
I loved this book, but it was one of many that was damaged in the floods of 1998. Many of the dishes were very easy to make too. I've been waiting for a reprint since !
Book Description
Mediterranean food expert Clifford Wright presents a jaw-dropping collection of more than 500 recipes for all sorts of appetizers, snacks, and little foods traditional across the Mediterranean.
Customer Reviews:
Very extensive, best for advanced cooks........2007-09-20
This book is very extensive with a mind boggling amount of recipes. The author obviously spent many months, probably even years researching. It is better for the more advanced cook. Many of the recipes are complicated, or call for ingredients that a beginner like me just isn't familiar with. There are still many that are simpler and some that you can adapt to easier methods. If you are interested in this style of foods, it will help you to learn the flavor combinations, inspiring you to create your own (simpler, if need be) recipes. I also wish there were more pictures, there is only a small section at the front with a handful of recipes illustrated. This might help clarify some of the recipes that seem too complicated to the less experienced cook.
Informative and Inspiring.......2007-01-04
Informative and Inspiring. This cookbook has introduced me to the flavors of other countries plus some history and personal comments that have been very welcome. I like the author's style and because he was so informative I have purchased two of his other cookbooks.
Delightful.......2006-09-12
I agree with every word written by B. Marold below. This is simply a delightful book - a pleasure to read and the recipes are marvelous. For lovers of small dishes I cannot imagine anything better.
Little Foods Charm us All.......2005-03-24
Little Foods of the Mediterranean:
500 Fabulous Recipes for Antipasti, Tapas,
Hors d'oeuvre, Meze and More
By Clifford A. Wright
Author of A Mediterranean Feast
This is an important food book written by a distinguished research scholar, cook and food writer. Wright makes you feel as if you are on-location in the friendly sunny Med when he teaches you why the foods are available, then how the folks there make little snacks with the fresh foods. Wright gives intense scrutiny to all his projects, so much so he dedicated this 514-page book to his youngest son, "who wondered when we would again eat `big' food."
Here are some of the foods, recipes and color the book is chock full of:
One of Wright's many indexes, "Cheesy Mouthfuls," contains such muchies as Spanish Baked Cheese Marbles, Gruyere Half-Moons, his favorite, Saganaki and an item he calls Provolone and Mortadella Bombs. He feels Saganaki with a squirt of lemon and a glass of oouzo aside the Ionian Sea is pretty close to what a heaven must be.
Under "Frittatas and Other Eggy Delights," he borrows dishes from Andalusia, Cordoba, Tunisia and Egypt, noting there are only four countries where Frittatas are eaten: Italy, Spain, Algeria and Tunisia. One eye-catcher is Poached Eggs in Garlicky Yogurt.
The "Saucy Little Dishes" parts are meant to open the appetite and satisfy the soul. These little dishes, little foods, are ever-popular and Wright keeps changing his mind about his favorite, probably most. Try Pork and Pine Nut Meatballs in Romesco Sauce, Carp Croquettes in Walnut Sauce in the style of the Greek Jews. How about Fresh Anchovy in Orange Sauce.
Another section is "Stuffed Vegetables" ranging from zucchini flowers, olives, potatoes to even onions. The Imam (word for a Muslim prayer leader) Fainted is a stuffed eggplant dish, one of Turkeys' most famous mezes, for it is said the prayer leader fainted when he realized how good the dish was. Few recipes gain such lofty titles.
In his "Filled Pastries, Puffs, Pies and Baked Turnovers" section Wright offers the recipe for Spicy Octopus Pie in a Red Wine Crust from the Port of Sete. He offers a care-filled lesson on cleaning an octopus you have caught yourself.
"Pizzas, Calzones and Empanadas" is a sizeable section. His San Vito's Pizza, comes with its own history and calls for pork shoulder, tomato, Italian sausage, salami, cinnamon, cheeses, fennel seeds and oregano. Calzones and Empanadas are carefully described, all being breadish conveyors of tasty ingredients, baked in very hot ovens.
His section entitled "Fried Tidbits," brings you Fried Kibbe, Mediterranean-Style Fried Small Fish, Fried Stuffed Cabbage Bundles from Catalonia, French Fried Pumpkin with Green Sauce from Naples, Fried Stuffed Olives from Venice and mjuch more.
Wright's "Seafood Salads and Platters" is probably crowned by the Venetian Seafood Antipasto - shrimp, mussels, cockles, little necks, oysters, baby octopus, tuna steak and cod fillets, bearly cooked and served drizzles with olive oil and squirted with fresh lemon.
In closing the book would be incomplete without his recipes for assorted sauces and spice mixes. Find Wright's Allioli, Romesco Sauce, Harissa, Ras al-Hanut, Tabil and more. Doughs and batters are there, suggested menus, too. Wright wisely groups the food for certain groups, i.e. A Summer Grill Party with Arab Meze for 12, Passed Appetizers for a Cocktail Party made for 20 - he pulls together many diverse groups and occasions. Interesting.
On the purely informal, local, U.S. level, my daughter, JoAnn, has a delightful little habit of walking by you and pressing a little crème brulee ramekin in your hand, one containing a little treat she has made up just for you. When you buy this book, you will do well to buy a set of these little cups.
© Marty Martindale, 2005, Largo FL
Dishing up morsels to enjoy for family dining.......2004-01-12
In Little Foods Of The Mediterranean, culinary expert Clifford A. Wright pre-sents and showcases 500 mouth-watering recipes for appetizers and bite-sized servings of all kind, from the rich and diverse culinary tradition of the Mediterranean. Recipes for stuffed vegetables, filled pastries, fried tidbits, kebabs, dips, and many more types of nibble-worthy delights are presented along with fascinating asides about Mediterranean cooking, foods, history, and lore. Little Foods Of The Mediterranean is a magnificent resource -- especially for dishing up morsels to enjoy for ordinary family dining and at special holiday celebrations.
Average customer rating:
- Surprisingly Tasty!
- so so cookbook
- Easy and Delicious
- Awesome no "meat replacers" Vegan Cookbook!!!
- Love this book ... I'm not vegan or vegetarian ....
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The Mediterranean Vegan Kitchen
Donna Klein
Manufacturer: HP Trade
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
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| European
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ASIN: 1557883599 |
Amazon.com
The medical world has been touting the health benefits of the Mediterranean diet for decades. In The Mediterranean Vegan Kitchen, Donna Klein provides more than 300 recipes suited to anyone who wants to eat a healthful diet free of animal products. Unlike many vegetarian or vegan cookbooks that simply take the meat or dairy products out of a recipe--or even worse, use tasteless substitutes--this book includes only recipes that actually exist in Mediterranean cuisine. You won't find any grainy cheese substitutes or spongy meat imposters here.
In chapters on every course from appetizers to desserts, the author presents recipe upon recipe for flavorful and healthy dishes--all without meat, dairy, or eggs. Appetizers like Mushrooms Stuffed with Bread Crumbs, Parsley, and Garlic--given a sweet and nutty zing from the addition of a fortified wine--or Baked Black Olives with Herbes de Provence and Anise are so full flavored they certainly don't need the richness of animal products. The Poor Man's Pesto (so named because of the absence of cheese) that tops fluffy Potato Gnocchi proves that fruity green olive oil is the heart and garden-fresh basil is the soul of a good pesto. Desserts don't disappoint either. Relying on fresh fruits for flavor, they are just the sort of sweet and rich concoctions we expect from the Mediterranean. Baked Pears are stuffed with a rich blend of bread crumbs, toasted almonds, and chocolate and baked in a flavorful mixture of marsala, white wine, and pear or apple juice.
An extremely helpful Meals in Minutes section offers menu suggestions for those whose schedules allow only an hour or less for meal preparation, and the nutritional information provided for each dish is a welcome bonus for health-conscious cooks. --Robin Donovan
Book Description
After years of research, scientists declared that the Mediterranean diet was the best one for overall good health-and the exciting news was that it tasted great, too.
With recipes for everything from nutritious appetizers to dairy-free desserts, this unique Mediterranean vegan cookbook is ideal for vegetarians, those with a lactose intolerance, and anyone who wants to make gloriously delicious dishes without meat, eggs, or dairy. Dishes include:
¥ Sicilian Eggplant Relish
¥ Catalan Grilled Vegetables with Almond Sauce
¥ Classic Italian Minestrone
¥ Moroccan Fresh Tomato Salad
¥ Black Olive Bread
¥ Zucchini-Lemon Couscous
¥ Greek Currant Cake
¥ Braised Pears in Red Wine
¥ and more
Customer Reviews:
Surprisingly Tasty!.......2007-09-23
I'm not a vegan, but I bought this book because I wanted to learn how to cook with vegetables and grains, instead of constantly adding butter and cheese to everything in order to make it taste great! I will say, the other reviews that rate this book are right. It's surprisingly tasty, and I'm learning how to use vegetables and grains in ways I have never thought of before. None of the recipes I've tried so far feel anything short of restaurant-yumminess.
If you're trying to diet, many of the recipes here are also lower-calorie, and provide the nutritional content on each recipe. I find that very helpful when I am trying to keep track of my calories, fat grams, carbs, protein, and sodium intake.
I would recommend this cookbook for anyone, not just vegans or vegetarians. It's delicious...honest!
so so cookbook.......2007-09-19
I tried a few of the recipes, some were good, some weren't. There are no pictures to inspire you to try the recipes.
Easy and Delicious.......2007-09-05
I love how easy and delicious the recipes are in this book. I was happy to find a vegan Mediterranean cookbook that focuses on simple flavors. It is always easy for me to find a recipe to make without having to grocery shop first!
Awesome no "meat replacers" Vegan Cookbook!!!.......2007-07-24
I truly cannot say enough good things about this cookbook. It is the first vegan cookbook I've seen that doesn't use "meat replacements" in its recipes. These are true, natural flavors and textures as they were meant to be consumed, not pre-packaged artificially-created I-just-need-to-think-I'm-eating-meat textures. The recipes in this book are designed around the vegan lifestyle. There are no "veggie hotdogs" or "veggie burgers", yet every recipe I have made with this book has come out wonderful, tasty, and unique.
The recipes in this book, for the most part DO take a bit of work, but most recipes I have made are under 45 minutes, and I take my time when I cook, so I'm sure some stock-car-paced cooks could get them done in 30.
This is not like some other vegetarian cookbooks where you have breakfasts as only muesli, lunches as bland salads, entrees as grain-sauce concotions and desserts as fruit only. This is not to say that meat replacers and standard vegan cookbooks are not on my shelves and used daily, but rather sometimes I just crave CLEAN, substaintial, healthy food in my-goodness-why-didn't-I-think-of-that easy combinations.
All in all, this is one cookbook you cannot afford NOT to buy! You'd be missing out!!!
Love this book ... I'm not vegan or vegetarian ...........2007-07-13
I ran across this book a few years ago at the library (where I work). I've made the minestrone recipe for years now and it is my favorite ever. I finally decided that I needed to own this book... and I'm not vegan or veggie. It's a great way to boost vegetable intake while keeping things simple. I personally hate tofu and I love it that this book has no "substitute" foods like tofu in it. It's just the veggies speaking for themselves. Highly recommended for everyone who wants some good veggie recipes with ingredients you can find even at a small town supermarket. On a side note, it's perfect for folks who practice Lent (if you give up all animal foods) ... I think I recall reading that this is how some of the recipes were inspired.
Book Description
On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean.
In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine -- and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include:
- Beef Shish Kabobs with Sumac Onions and Parsley Butter
- Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and Tahini
- Crispy Lemon Chicken with Za'atar
- Golden Gazpacho with Condiments
- Fried Haloumi Cheese with Pear and Spiced Dates
Absolutely alive with spices and herbs, Ana Sortun's recipes will intrigue and inspire readers everywhere.
Customer Reviews:
Spice: Flavors of the Eastern Mediterranean.......2006-08-21
A very useful book for lovers of the Levantine kitchen. Recipees are very easy to execute
Great Variety.......2006-08-18
I purchased this book a few months back and I have tried out a number of the dishes with great results. My personal favorite is the Lamb Steak dish. Her descriptions of the various stages and completed dishes provide just the right amount of information for all cooking afficionados. One criticism I do have is with the authors website which she promotes as a source of some of the more difficult to obtain ingredients. I have had no luck getting a response from it when I tried to order some ingredients.
Delightfully Different Restaurant Book. Buy It Now........2006-08-13
`Spice, Flavors of the Eastern Mediterranean' by New England chef, Ana Sortum is, behind its façade of being a text on spices and herbs, is really a restaurant cookbook, but done in such an imaginative way that one immediately forgives this little subterfuge. All the recipes are from Ms. Sortum's current restaurant, Oleana or from her previous postings, before starting out on her own and almost immediately winning the James Beard award for best chef in the Northeast.
One thing which immediately impresses me about Ms. Sortum, even before reading any recipes, is that she gives ample acknowledgments to four of the leading writers on Mediterranean cuisine, Paula Wolfert, Nancy Harmon Jenkins, Clifford Wright, and Claudia Roden. She has amply repaid all her gratitude to these sages by giving us a book whereby the casual foodie can really appreciate important tastes of the Eastern Mediterranean without wading through, for example, Clifford Wright's monumental study of Mediterranean cuisine.
A second thing which impresses me early in my reading is that the author, assisted by ghost writer Nicole Chaison, cites Internet sources for important ingredients directly in the text, rather than having you flip to the back of the book. A minor note worth pointing out is that this is the first cookbook in which I have seen our beloved [...] as a source for cited foodstuffs.
A last bit of ephemera to note is that this is an exceptionally well designed book. While there are few color photographs, the warm tans and browns of the fonts, paper, and sidebars, with the old-fashioned ornamentation is the kind of care I usually see from only from Alfred A. Knopf cookbooks. Congrats to Harper Collins for the great window dressing which makes reading the book just a bit more satisfying.
By far the most interesting thing which sets this book apart from all other restaurant books I have reviewed is that the recipe chapters are organized by collections of spices, grouping together in a chapter those spices which often appear together in Eastern Mediterranean cooking. While most of these spices and herbs are pretty familiar to those of us who routinely work the French, Italian, and Spanish cuisines, there are several which are never found in Western European cooking, or in Far Eastern cooking either. The most important of these are Sumac, Aleppo pepper, Urfa, Nigella seeds, Fenugreek, Za'atar, and Jasmine.
The twelve (12) groups of three, four, five, or six flavors are divided into six spice combinations and six `herbs and other flavors. The seven (7) spice combinations are:
Cumin, coriander, and cardamom
Saffron, Ginger, and Vanilla
Sumac, Ditrus, and Fennel Seed
Allspice, Cinnamon, and Nutmeg
Aleppo Chile, Urfa, and Paprika
Poppy seeds, Nigella seeds, and Sesame seeds
Curry Powder, Turmeric, and Fenugreek
The five (5) other flavor combinations are:
Dried Mint, Oregano, and Za'atar
Fresh Parsley, Mint, Dill, and Sweet Basil
Oregano, Summer Savory, Sage, Rosemary, and Thyme
Flowers: Nasturtium, Orange Blossom, Rose, Chamomile, Lavender, and Jasmine
Nuts, Yogurt, and Cheese
The grouping that may be most familiar to us is the third, the family of `cookie spices', allspice, cinnamon, and nutmeg; however, the author does not limit herself to recipes familiar to us. Most of the recipes even in this chapter are savory rather than sweet. But even the sweet recipes are pure Eastern Mediterranean, such as baklava.
In addition to the featured spices, there are several other distinctly Eastern Mediterranean ingredients used, such as tamarind, pomegranate molasses, Grano, Yufka dough, Greek yogurt, and Basturma. Even when Ms. Sortum colors outside the lines a bit and gives us a western Mediterranean dish, the Moroccan Bisteeya, she calls for genuine ethnic makings, in this case, brik pastry (Oddly, Paula Wolfert says brik is a Tunisian and not a Moroccan dish) but the author assures us the dish can quite successfully be made with phyllo dough sheets.
Speaking of the Bisteeya recipe, this is the only case where the author (or her design and illustration team) has made a misstep. I only consider pictures in a cookbook really important when they are presented to illustrate a technique, and here, the pictures must agree perfectly with the text. Yet, where Ms Sortum calls for a pie plate in her text, the picture shows the procedure being done with a straight-sided cake pan and not a sloping sided pie dish. My biggest problem with this is that I suspect the author actually uses the cake pans when the dish is made at her restaurant.
Otherwise, the descriptions of the recipes are really superior. In fact, sometimes, as a reasonably knowledgeable amateur cook, I feel the procedures are actually just a bit too detailed, and detailed in the direction of using restaurant kitchen techniques. For example, cooked potatoes are `mashed' for potato dough in the food processor, where I believe the home cook would do just as well with their potato master or even better, and a potato ricer. To be sure, the processor is probably used because other ingredients are mixed in later, but I see no special need for the heavy-duty equipment here.
There are a few other little quirks here and there, such as the recipe for aioli that uses bland canola oil rather than the very Mediterranean olive oil (I will forgive Ms. Sortum here, because aioli is a Provincial preparation and the Larousse Gastronomique does NOT specify olive oil. The defining ingredient is the garlic. On the other side of the coin, the author gives us the great gift of lemon aioli, a very Mediterranean notion indeed!
The recipes are a great mix of main course dishes, sauces, condiments, side dishes, appetizers, and desserts. This is a great source for cooking, but its even greater pleasure starts off as a great foodie read, light, but very illuminating.
Very Highly recommended for all!
Devine.......2006-07-04
I am fortunate to have been to Oleanas three times, and watched a cooking demo performed by the author. Fabulous! You can't imagine how happy I was to have heard she had put out a cookbook too!
The layout is unique, but great and everything I have tried thus far has been very good. My fiance loves it when he sees me poking into it.
I think if I hadn't been to the demo I would be a litle leary of trying out some "new" spices. (In my house we use a lot of fresh basil and cilantro aka Italian or Mexican food, so this was a bit of a leap.) But knowing how much I loved her restaurant made it easier for me to put in an order for those harder to find ones.
I placed my order in at Christina's Spices across the street from Oleanas and have decided to purchase a total of 12 of the cookbooks with enough spices to give as part of a gift set. Some for friends weddings 6 of them for thank you gifts for some of the helpers for my own wedding.
amazing book.......2006-06-11
What an amazing, generous book. This is a text dense book that manages to be clear and informative but never boring. I had heard that the recipes were complicated, but this is not true unless you are very new to cooking or don't want to purchase a few simple spices. There are many, many great vegetarian recipes to go along with a fine and unusual variety of meat and seafood ones. I love the spice mixtures, they are perfectly balanced, immensely flavorful and come with many helpful suggestions for their use. I haven't tried to make my own string cheese - yet - but I'm grateful for the recipe. I can't recommend this book highly enough, it is one of those rare cook books that's great to read and great to work with.
Average customer rating:
- Not a diet plan at all
- Brilliant and Unique Cookbook
- A Way of Living that's Better and Easier than a Diet or Exercise Plan
- MediterrAsian Diet Cookbook
- More than just an extension of the website...it stands well on its own
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The MediterrAsian Way: A Cookbook and Guide to Health, Weight Loss, and Longevity, Combining the Best Features of Mediterranean and Asian Diets and Lifestyles
Ric Watson , and
Trudy Thelander
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
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The Mediterranean Prescription: Meal Plans and Recipes to Help You Stay Slim and Healthy for the Rest of Your Life
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Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health
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The Mediterranean Diet
ASIN: 0470045582 |
Book Description
Indulge yourself with tasty and satisfying foods like pasta dishes, stir-fries, curries, risottos, noodle dishes, and sushi, all washed down with a glass of wine or beer. Stay active but don't bother with a formal exercise regimen, and set aside time every day to relax and unwind. You may find it hard to believe, but eating and living this way can help you stay lean and healthy, substantially reduce your risk of heart disease and cancer, and increase your chances of living longer. People from Mediterranean and Asian cultures have been living like this-and reaping the rewards-for more than 5,000 years.
Now, in this unique cookbook and guide, Ric Watson and his wife, Trudy Thelander, demonstrate just how easy it is to realize the benefits of the MediterrAsian way-benefits that numerous scientific studies have documented over the last half century. They explain the common features of Mediterranean and Asian lifestyles-abundant amounts of plant foods and fish, small amounts of red meat, moderate alcohol consumption, physical activity, and time set aside to relax-and show you step by step how to make them part of your life. When you eat the MediterrAsian way, there's no skimping on taste-or satisfaction. You'll feast on more than 150 delicious recipes, including favorites like Pasta Primavera, Thai Chicken Stir-Fry, and Ham, Mushroom, and Tomato Pizza. You'll savor the intriguing flavors of Vietnamese Shrimp and Vegetable Rice Paper Rolls, Moroccan Stew with Couscous, and Teriyaki Chicken Noodles. And if you're in the mood for a burger or hot dog, Watson and Thelander offer several deliciously healthy versions.
The book walks you through MediterrAsian food basics, shows you how to substitute daily activities for time at the gym, and explains how to take time out to enjoy life and relax. To help you plan your meals, it provides an easy-to-follow five-step MediterrAsian Balanced Meal System. There's even a fourteen-day MediterrAsian plan as well as example lifestyle scenarios to help you get into the swing of things. Complete with 50 tempting color food photographs, The MediterrAsian Way is all you need to enjoy the benefits of MediterrAsian living-starting today!
Customer Reviews:
Not a diet plan at all.......2007-09-29
This is not a diet plan. This is some rather helpful information that may lead to healthy lifestyle adjustments. The recipes are delicious. I found one error in the book as far as a page number but that is all. I am a cheese lover, but so far I have adapted more of an Asian approach to eating and I must say that I really don't miss dairy as much as I thought I would.
I hope that Ric And Trudi take it to the next level and provide some nutritional information on the various accompaniments that can be consumed with foods. I'm sure that there is some benefits to the various pickles, relishes, and non-alcoholic beverages I have enjoyed since my youth other than the taste they provide. There has not been much written on the subject but I'm sure a better understanding will add more dimension and enjoyment to eating food.
Brilliant and Unique Cookbook.......2007-09-09
Not only a cookbook with great, fairly simple recipes but it also offers a unique 14 day menu/lifestyle plan a la mediterraean. I especially love the suggestions for menu/activity/lifestyle based on certain occasions such as a romantic evening, hectic weekend, airplane travel and several others. Great suggestions for living a more balanced, relaxed life and eating healthier as well. Highly recommended for those looking for something beyond the standard cookbook. Beautiful color pics as well of many of the recipes featured.
A Way of Living that's Better and Easier than a Diet or Exercise Plan.......2007-07-29
It just makes sense. The most delicious food is the most healthful. A few years ago it dawned on me that all my favorite cuisines were either from the Mediterranean or Asian regions. I daydreamed about a "MediterrAsian" restaurant, thinking what a catchy name I had cleverly invented. Surely no one else would ever join such different styles of food together. Or would they? I plunked "mediterrasian" into a search engine and was transported to a place even better than my imaginary restaurant.
Ric and Trudy's website was like an oasis to me. All my life I had never had to worry about my weight, but that changed when I became pregnant at age 29. By the time I found their website, number two was on the way and my metabolism wasn't keeping up. Dieting was completely foreign to me, and being a foodie who loved cooking, I dreaded the idea of having to give up fats like cheese, olives and avocados, or carbs like pasta, potatoes, and fresh fruits. All the popular diet programs either consisted of calorie counting (i.e. small portions of reduced fat or non-fat foods) or of eliminating carbs and eating lots of protein. My dream diet was more along the lines of French Women Don't Get Fat meets Yan Can Cook, but I didn't know how to translate that to every day life, or if it would even be healthy. Joining a gym sounded about as appealing as going to the dentist. Formal exercise and sports were not this bookworm's cup of tea.
So when the Mediterrasian Way presented that third, balanced option, it simply felt right...and had the scientific basis to back it up--not just from recent times, but going back centuries. As I explored the extensive website, it was like coming home--from a nutritional and culinary perspective, it all resonated with my knowledge and experience, gleaned from both my own education and being raised by a health-conscious ethnically diverse cooking-oriented family. Not only did the theory make sense, but the authors had translated it into practical menus and recipes for every day living.
The emphasis on natural movement was something I had always intuited, so it was refreshing to see that validated by the longevity reported in studies of Mediterranean and Asian cultures based on an active (and simultaneously restful) lifestyle combined with healthful cooking. Granted, I couldn't achieve that level of movement with my nose in a book or up against a computer screen all day, but as a mother of little ones and a homemaker in a house with stairs, my once somewhat sedentary existence has been exchanged for a life made up of fairly rigorous hands-on tasks.
I was tempted to print out the whole website, but instead I emailed the authors, thanking them for creating such an amazing resource and suggesting they turn it into a book. Well, I wasn't the only one, so it came as no surprise when about a year later, Ric informed me they were doing just that. I was quite willing to pay to hold a printed and bound version of their website in my hands, but the book is actually much more than that. It's a chronological journey and explanation of The MediterrAsian Way, as well as a treasury of creative meal planning ideas and recipes with pages of mouthwatering full color photographs.
Like the way of life it outlines, the book is light enough to read in a day, but so rich in content that I keep returning to it to absorb the principles and implement the techniques. Because no foods are excluded, this style of cooking and eating lends itself to very versatile and flexible menus.
In a literary sense, it reads more like a guidebook than a textbook, perfect for the armchair traveler, but also meaningful to those of us who've been overseas and are delighted to revisit the flavors and lifestyle we tasted while abroad. Thanks to Ric and Trudy's excellent direction, I have found my MediterrAsian restaurant--right in my own kitchen.
MediterrAsian Diet Cookbook.......2007-05-15
This cookbook is great! I've only been on the diet for a few weeks, so hopefully it works! Gives all of the information for a great diet, and tons of recipes that are easy to follow. Mostly involves eating a lot of low fat whole grains, and pastas--and staying away from red meats. If you want to check out information on the diet before purchasing the book, just check out their website at mediterrasian.com.
More than just an extension of the website...it stands well on its own.......2007-04-06
As a fan of the Mediterrasian website and its recipes, I was eager to check out the accompanying book upon its release. While it's referred to on the website as an "extension of the website," it's definitely a book that can stand alone.
The book is wonderful for the recipes alone, but I also found the first half of the book, which provided some background information, reasoning and research behind the Mediterrasian lifestyle, to be interesting reading. It's presented in a non-stuffy, laid back and friendly way, and perfect for people who aren't necessarily looking for a "diet" or structured plan, but some simple ways to live well through food choices and lifestyle.
The Asian and Mediterranean inspired recipes are easy to follow in addition to being delicious. Also, it's a great cookbook for someone who doesn't eat a lot of red meat...it's chock full of seafood and poultry recipes.
Since purchasing this book, I've ordered additional copies for friends and family and will probably order more. Thanks, Ric and Trudy!
Book Description
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.
Paula Wolfert (Sonoma, CA) is widely acknowledged to be the premier food writer in America. Her writing has received many awards, including the Julia Child Award, the M.F.K. Fisher Award, and the James Beard Award. She has a regular column in Food & Wine magazine, and her articles have appeared in such major publications as the New York Times, Saveur, Bon Appétit, and Cook's 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.
Customer Reviews:
Paula Wolfert is Sublime.......2007-09-27
It can be no mistake that this book is addressed to the passionate cook. As others have stated, most recipes are labors of love, requiring hours and often days to complete. This passionate cook states emphatically that they are worth it.
Those who dislike or are not willing to devote the time and patience and sometimes lengthy ingredient lists needed to create her dishes should look elsewhere for cooking inspiration - this book is not for them. If, however, you have the time, passion, and slower outlook and lifestyle which are the hallmarks of Mediterranean cooks, then this book is a jewel.
I will single out a few recipes of the many I have made and the one I come back to time and again is the Gazpacho With Melon. I have never tasted a more beautifully complex cold soup. Both light and deep, it sings on the tongue and will dazzle anyone lucky enough to taste it. Spicy Mussels with Herbs and Feta Cheese and eaten like a soup are the only way I serve mussels now. Greek and Moroccan lamb stews, braised veal, slow-cooked duck and chicken - every recipe delights.
This book takes me back to time spent around the Mediterranean, time that was slower, more fully experienced, and far better flavoured than anywhere else. Time filled with passion :)
This cookbook is a good read.......2007-03-30
I have enjoyed just sitting down and reading this cookbook. I look forward to trying many of the recipes included in the book.
I've only tried two recipes so far..........2007-02-28
...but both were disappointing. The "Fall-Apart Lamb Shanks" were good--but after marinating overnight and more than seven hours of careful prep and cooking (to say nothing of the expense), they should have been grrrreatt! The "Golden Potato Gratin" was bland. The recipe suggested using one of three cheeses; I used Buffalo mozzarella because I couldn't find either of the other two suggestions. Maybe if I'd used one of them, the flavor would have been brighter--but the third cheese suggestion WAS mozzarella! I am glad I tried this on my patient, forgiving husband first rather than serving it to company.
Transforming.......2005-10-20
I never thought I would consider a cook book to be transforming, but that has been my experience with The Slow Mediterranean Kitchen. It has changed my cooking habits more than any cookbook I own (some 40 - 50 at this point, and still growing).
Cooking has been a long haul for me. I used to not like it at all, and considered anything that took longer than 10 minutes to prepare from start to finish as being way too involved! But by the time I have reached Wolfert's Mediterranean masterpiece, maybe I was ready to be picked. I absolutely savored Wolfert's long leisurely approach to preparing food. Now I'm somewhat disappointed if a dish doesn't take at least a whole day to prepare (cutting the amount of time one can enjoy making the dish.) Cooking a complicated recipe (not that these recipes are all that comlicated) now seems like an invigorating puzzle, the challenge being to get the pieces to go together just right.
I've learned so much from this book. First, how to roast a perfect chicken! That in itself is worth kajillions. Second, the very best way to roast rack of lamb. Also, one recipe involved a two hour preparation of carmelized onions. I always wanted to know how to properly do that. I guess, in the final analysis, this book has contributed more than any other book in making me a passionate cook, or at least pointing me in that direction. Introducing me to a very interesting cuisine is frosting on the cake.
Typos, major steps left out, dead ends........2005-05-12
My wife and I are on our third recipe. We are experienced amatures, so we knew a few instructions were being left out here and there, but, what do you do with the ingredients that are never brought back into the dish. The ideas are great and I'm sure dinner at the authors home would be quite thrilling, but forget this book if you want to prepare food without a lot of guess work.
Average customer rating:
- Wonderful cookbook
- It's all Greek to me!
- Good cook book
- Great Book as Introduction to Mediterranean Cooking
- Excellent Cookbook
|
Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health
Nancy Harmon Jenkins
Manufacturer: Bantam
ProductGroup: Book
Binding: Hardcover
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Low-Fat Diet
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The Mediterranean Diet
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Accessories:
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0553096087
Release Date: 1994-06-01 |
Amazon.com
Chances are excellent that you could cook out of The Mediterranean Diet Cookbook for the rest of your life and never feel the slightest tinge of boredom. How does Moroccan Carrot Salad with Orange and Lemon Juice sound? Or Catalan Soup of White Beans and Clams? Or Lebanese Fish Baked in a Tomato-Cilantro Sauce?
Mediterranean cooking is refreshingly low in salt, fat, and starch, relying instead on fresh fruits, vegetables, fish, and poultry. Nancy Harmon Jenkins provides a delicious alternative for anyone who feels their basic diet needs a change, but isn't sure which way to turn. Jenkins relishes tradition and place, and the vibrant people who bring this style of cooking alive. She circles the Mediterranean, collecting the classic recipes that fall within the defined parameters of the Mediterranean diet (as recognized by the World Health Organization): "plentiful fruits, vegetables, legumes, and grains; olive oil as the principal fat; lean red meat only a few times a month; low to moderate consumption of other foods from animal sources, such as dairy products, fish and poultry; and moderate consumption of wine." Simplicity is the key to the Mediterranean diet--simple ingredients and stress-free preparation and cooking. This is more than a cookbook--it is a blueprint for healthier living. --Schuyler Ingle
Customer Reviews:
Wonderful cookbook.......2007-06-27
I read this cover to cover and enjoyed every delicious word! YUM. I love to cook this way anyway, and having just returned from the Mediterranean, I had a great appreciation for the menus and foods (which I just recently ate - double yum). I'm excited to have this in my inventory of cookbooks.
It's all Greek to me!.......2007-04-12
I bought this book because my Doctor recommended a Mediterranean Diet for heart health. It is a big book, full of recipies and asides about living in Mediterranean countries. That part was interesting. However, I found the recipies way too ethnic for our use. They use many ingredients that can not be found in our South-Western community. Also, most of them don't even appeal to me. I did read it cover to cover and tried to glean from it some basics of a Mediterranean Diet that I could try to apply to our circumstances. In that respect, it was helpful.
Good cook book.......2007-03-14
Has good recipes and provides a little history behind the mediterranean diet. I can feed my kids many of the recipes I find in here.
Great Book as Introduction to Mediterranean Cooking.......2007-02-06
I have had this book now a few months and overall it is a great addition. The Egyptian Lentil Soup is my husband's absolute favorite and he asks for it at least twice a month.
Overall a good book.
Excellent Cookbook.......2007-02-06
This cookbook not only provides you with recipes, but provides information on the benefits of the ingredients.
Book Description
Moroccan food features the delicious flavors and health benefits of other Mediterranean cuisines, but tantalizes the senses with its own unique combinations of spices and simple ingredients. Grilled meats, vegetable or fruit tagines (stews), delicately spiced salads, couscous, and sweet or savory pastries are its hallmarks. Kitty Morse, who grew up in Casablanca, brings to this new book fascinating details about life and food in Morocco. Her approach to this exotic culinary tradition is surprisingly accessible yet authentic. With Morse's easy, step-by-step recipes and time-saving tips, any cook can create exquisite Moroccan flavors. On-location photos taken by the author's husband together with Laurie Smith's luscious stills create a beautiful insider's look at an intriguing cuisine and culture.
Customer Reviews:
The Top Moroccan recipe cook book.......2007-08-07
Kitty Morse is probably the primary Moroccan cook book author and well deserved. She still has a home in Morocco and leads a cooking tour once a year. The book contains all types of recipes to have a true diffa (feast) and uses ingredients generally available (you should make preserved lemons). The instructions are excellent and the tastes are remarkable. My wife and I have done a number of dinners, including the breads and our guests uniformly agree they are superior dinner parties. A great wine to serve with the bastila is either a spat lase or aus lase. This book is a standard. Monte K. and Anne R. Marshall of Sarasota, FL
Excellent entry to Moroccan cooking .......2007-07-27
I shipped back two cooking tagines from Morocco for grandchildren getting married this year, and wanted to include a cookbook. Morse's colorful photos, interesting text and good, easy-to-follow authentic recipes were just the ticket. I even bought one for myself.
Wonderful Book.......2007-06-10
This is a great book. It's organized perfectly: observation and notes on the region, notes on the cuisine, definitions of the basic ingredients and basic techniques. There are even basic recipes for the staples, such as preserved lemons. There are menues to help you with choosing which dishes pair best.
The recipes that follow are varied -- soups and salads, pastries and breads, meat, poultry, fish and veggies, couscous, and beverages and desserts. All are easy to follow. There are beautiful pictures of many of the recipes.
This is a wonderful book, good for any Moroccan cuisine enthusiast.
Kasbah Found.......2007-06-08
Excellent cook book thoroughly recommended for the experienced chef.
Good layout and introduction to the cuisine
authentic and great recipes!.......2005-11-16
My husband is a Moroccan and I am a Taiwanese. I love Moroccan food and always want to learn how to make those delicious dishes my mother-in-law made. When I bought this book, my husband and his brother thought the recipes must be westernized. After they tasted my Briouats(shrimp and ground beef) and B'stilla (seafood and chicken), they changed their minds. Most recipes are authentic and easy to follow. It's a great book. I love it!
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The Miami Mediterranean Diet: Lose Weight and Lower Your Risk of Heart Disease
