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.
Average customer rating:
- Awesome book! Highly recommend.
- My Life is Changed
- The Mediterranean Prescription: Meal Plans and Recipes to Help You Stay Slim and Healthy for the Rest of Your Life
- Very good book
- Great Diet - Great Recipes!!
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The Mediterranean Prescription: Meal Plans and Recipes to Help You Stay Slim and Healthy for the Rest of Your Life
Manufacturer: Ballantine Books
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Binding: Hardcover
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The Mediterranean Diet
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The Mediterranean Heart Diet: How It Works and How to Reap the Health Benefits, with Recipes to Get You Started
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Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health
ASIN: 0345479246
Release Date: 2006-04-11 |
Book Description
LOSE WEIGHT, STAY FIT, AND FEEL GREAT WHILE EATING SOME OF THE MOST DELICIOUS AND HEALTHIEST FOOD ON EARTH.
Renowned for its dazzling beauty and delectable cuisine, the Mediterranean island of Sicily has historically one of the healthiest diets in the world. Now all the succulent flavors and myriad benefits of Sicilian cooking are yours to savor in the very first weight-loss program that will not only help you effortlessly shed unwanted pounds but will become a prescription for a lifetime of nourishing, palate-pleasing fare.
Created by respected physician Dr. Angelo Acquista, who has successful counseled his patients on weight management for years, The Mediterranean Prescription starts with a two-week weight-loss stage that includes simple, delectable recipes to help you lose eight to ten pounds right away. Still convinced that all diets leave you feeling deprived? Imagine eating Baked Zucchini with Eggplant and Tomatoes, Sweet-and-Sour Red Snapper, Chicken Cacciatore, Pasta Fagioli, and Baked Onions. Dr. Acquista culled his Sicilian mother’s recipe box for the most mouthwatering recipes–plus he includes meals from famous chefs at top Italian restaurants, such as Cipriani and Serafina. If you follow these lifestyle-changing suggestions, you will enjoy
• long-term success: Eat the foods you love and enjoy–bread, pasta, and all your favorite Italian dishes–while adopting healthier eating habits.
• no more addictions: A two-week “tough love” stage helps you kick the habit of sugar, junk food, and preservatives.
• zero deprivation: The Sicilian way of cooking and combining foods means less snacking in between meals, and less temptation to fill up on desserts.
• family-friendly recipes: Children will love and benefit from the dishes as well, so you can share the good eating and the good health.
Plus you’ll find vital information on how being overweight affects each part of your body, including the skin, brain, heart, liver, joints, back, and breasts.
Most people don’t realize that many of their health problems derive from unhealthful weight. Discover the Sicilian secret to a happy life. Capture a pleasurable way of eating that will bring all the blessings and bounty of the Mediterranean to your table, to your life, and to your health!
Customer Reviews:
Awesome book! Highly recommend........2007-09-14
Started following the diet as outlined in this book three weeks ago. I've lost 13 lbs. and my wife has lost 15! The recipies are fantastic. And this is coming from someone who LOVES food. You're not actually dieting, just eating better. It's healthy and was actually recommended to me by a cardiologist.
My Life is Changed.......2007-08-27
After going on the master cleanse I wanted to view food in a different light and this book almost fit exactly with what I needed. Whole grain foods, lots of veggies, stay away from the red meat and sugars. The recipes in this book are SO good and relatively easy! I've been on the Southbeach diet, but the empasis on meat is not good for you. The natural elements of the Mediterranean diet are the way to go. Happy Eating!
The Mediterranean Prescription: Meal Plans and Recipes to Help You Stay Slim and Healthy for the Rest of Your Life .......2007-04-19
TODAY is the First DAY of the rest of our LIVES!!! Can you think of a better reason to celebrate...This is the first book to take the anxiety out of the word Diet and make it a Delight. The recipes are DElicious. I lost 12lbs and have the energy of a teenager. Plus, it makes me feel like everyday is a mediterranean vacation..... a special treat to myself and escape from the big city..... did I mention that my need for chocolate has diminished.....I guess it melts too quickly in warm climates.....
Very good book.......2007-04-02
Great explanation of the basis of the eating plan. Lots of recipes that I intend to try. My dad was recently diagonised with heart disease and this was the suggested healthy eating plan. I want to get started now!
Great Diet - Great Recipes!!.......2007-03-31
My husband and I have done them all -- Atkins, South Beach, etc. but this one by far is the best diet. What's not to like - you're eating very very healthy!!!! The recipes in this book are great! There was not one recipe that we did not like. My husband, who hates to each fish, now eats it at least 3 to 4 times a week. He's lost 10 pounds and feels great. There is a two week beginner diet plan and then the maintenance plan which a lot of the other books did not have. I recommend this diet and most specifically this book to EVERYONE who wants a good healthy diet.
Amazon.com
Paula Wolfert is one of the first food writers to acknowledge the importance of Mediterranean cuisine. During a five-year journey that encompassed parts of the Balkans, Turkey, Syria and Greece, she collected a myriad of recipes from native cooks that are easily adaptable to American kitchens. The diet of the region depends upon grains, legumes, vegetables and nuts--perfect for the health conscious--and lends itself to recipes such as pumpkin kibbeh stuffed with spinach, chick peas and walnuts and nettle cheese pie. Wolfert is careful to provide special advice to ensure smooth preparation. The book won both the 1995 Julia Child Cookbook Award in the International Category, and the 1995 James Beard Award in the International Category.
Book Description
The Cooking of the Eastern Mediterranean refers both Paula Wolfert's love of great food and the pioneering spirit that has inspired her to travel across the globe many times over in search of the world's best recipes. In all of her remarkable books, she delves with tireless enthusiasm into her research and writing, ensuring each recipe's authenticity and accessibility. In The Cooking of the Eastern Mediterranean, she brings readers and cooks into the kitchens that produce the healthy home cooking that is the trademark of such lands as Macedonian, Turkey, Syria, and the countries on the Black Sea.
Wolfert's food dazzles the palate. Her book begins with recipes for sauces and dips, including two walnut and pomegranate sauces; soups include Anatolian Sour Soup and Macedonian "Green Cream." Meat, poultry, and fish dishes include eleven varities of kibbeh, Duck with Quinces, and Skewered Swordfish. Her sumptuous recipes for vegetables and grains--stuffed eggplants, pilafs, and pomegranate-flavored vegetables, to name a few--reflect the bounty and healthful eating patterns of the Eastern Mediterranean.
Wolfert's Middle Eastern grain salads are healthy and rich with flavor. Paula travels into the kitchens of native cooks to ensure that her recipes are as genuine as they are delicious. She takes us into the home of a friend in the Republic of Georgia, whose mother teaches Wolfert how to prepare Chicken Tabaka; to a mountain village in northern Greece where, with a sister food writer, she searches for fine cheese to complete a savory pie; and to a farm in Turkey, where the country's best bread baker tells her secrets of baking unleavened flat griddle bread.
These delicious, authentic recipes focus on the healthy eating patterns for which the Eastern Mediterranean is increasingly being recognized. Wolfert's recipes are as delightful to read as they are to use. Armchair cooks and travelers will be moved by the descriptive geography and resonate personal stories Paula Wolfert relates along with her fabulous dishes. Wolfert's expertise is renowned among food lovers, amateur and professional, and her joy of discovering new ways to prepare food is infectious to her many devoted readers.
Customer Reviews:
A fantastic cookbook--a favorite for years.......2007-08-25
I adore this cookbook and never tire of reading the recipes and fascinating intros to each. Paula Wolfert does an amazing job a painting a picture of the food--you can almost taste it even before you walk into the kitchen. I found the plethora of kibbeh recipes exciting and it was a real thrill to have them work on my first attempt. Unlike many of the reviewers, I don't find the ingredient lists 'esoteric' (this may simply be b/c I spend way too much time ordering spices from Penzeys and visiting Indian groceries), but I have also had great success when when skipping or substituting ingredients. My all time favorite recipe, and worth the price of the cookbook alone, is the "Split Tummies" which are softened eggplant stuffed with a lamb/spice /pinenut mixture (I often use turkey) baked over a bed of vegetables. At the height of summer, when the garden is bursting with peppers, tomatoes, greens and eggplant, this cookbook is a joy!
Wonderful cookbook for the serious cook .......2005-09-23
What a wonderful cookbook for the serious cook who is interested in new recipes, other cultures and healthy food with a nice mix of history of a given recipe or dish. Ironically it was a negative review or slam, about the authors many (50) Kibbeh recipes that perked my interest and made me want the book.
So when I got the cookbook within a couple days of ordering it I went straight to the kibbeh section and had to smile, because it is so interesting because it reminded me of a favorite Italian cookbook with a lot of recipes for different meat balls, or a cookbook I have that has dozens of different types of hamburger recipes. It's awesome.
The book is big and the variety of recipes is vast, with some of my favorites that call for chickpeas, or roasted peppers, fish or chicken. Am a huge fan of pilaf and love her recipes. Love the Macedonian chickpeas, eggplants and tomatoes on page 252, which is easy to make and will make an impression for family and friends.
The One Book I was looking for!!!.......2004-04-17
The person who bitterly wrote that this book has "millions of kibbeh recipes..." actually did a favor to me. His or her derogatory statement triggered my purchase: I finally found the book I was looking for!!
This book made it to the list of winners of Julia Child's Awards, and it is by far the best guide to prepare dishes like Kibbeh or kibbi I have found. Kibbeh is the national dish of Lebanon and a staple of Middle Eastern Cuisine. A really nice treat to all!
My kibbehs turned out GREAT for the first time!!! My frustration is over!! The "exotic" spices can be purchased online, just like the book. Not a big deal to me.
Superior Access to an Increasingly Important Cuisine.......2004-01-03
This is the fourth Paula Wolfert book I have reviewed and I find it better than the first three, even better than her important first book on Moroccan cuisine. It easily lands on my short list of best cookbooks dedicated to a specific regional cuisine. While Elizabeth David's book on Mediterranean cuisine maintains an important place in the literature of Mediterranean cuisine and Claudia Roden's book on the food of the Middle East improves the depth of coverage over David, Wolfert's book tops both of them in depth of coverage and may rival David's book for insights into the culinary wellsprings of the region.
Outside of writing on the Mediterranean and the Middle East, I find Wolfert's book to rival those of Diana Kennedy on Mexico and even match the quality, if not the seminal influence of Julia Child's 'Mastering the Art of French Cooking'. The main edge I would give to Child's book is that it succeeds in bringing a more limited topic into a bit clearer focus.
Wolfert does not cover the entire Eastern Mediterranean, and her book gains from the focus she put on the four areas she covers. These are:
Northern Greece (Macedonia and Thrace)
Turkey (Anatolia)
Georgia (bordering on the Black Sea, south of the Caucasus)
The Levant (Lebanon, Syria, Jordan, and Israel)
While Georgia does not border on the Mediterranean, Wolfert finds that the cuisine here is very similar to the other three regions she has chosen, which makes sense since Georgia borders on Turkey and probably shares much of the same agriculture as northern Greece.
Wolfert shares with Kennedy a love of her subject, which matches or surpasses that of even native writers. Paula gives us practically every aspect of her search of local, authentic recipes from stories about her local contacts through thoughts about how to adapt authentic recipes to American kitchens to reflections on those features which distinguish great cuisines, as she does when discussing pilafs, where she says "For me, any cuisine that makes plain starches so beguiling is a cuisine of great sophistication." The accuracy of this statement hits home immediately since I just got finished reviewing a book on Tuscan food which manages to make stale bread, dried beans, and corn mush into interesting food.
That this is a great book still requires some qualification to identify the audience for which it is best suited.
First, it is an essential volume in the library of cookbook collectors and food scholars. Like Kennedy and unlike David and Roden, Wolfert maintains the touch of the scholar in her writing in citing connections to local sources and native language documents. For the cookbook reader and collector, I also offer the opinion that Ms. Wolfert is an excellent writer, or, she has a really crackerjack crew of editors at Harper Collins to tighten up her prose.
Second, it is probably one of the very best cookbooks for natives of this region transplanted to the United States. There are books on the cuisine of Turkey and Greece, but I suspect books on the food of Georgia are pretty uncommon.
Third, it is a great book for non-natives who happen to have developed a taste for this food.
Fourth, this is a superior source of recipes for vegetarian dishes and for ways of substituting bulgar wheat for rice in various dishes. The book is also a great source of yogurt recipes, including directions on making it at home.
Fifth, the book takes special note of recipes, which are suitable as Meze dishes.
Sixth, the book gives more coverage to breakfast and lunch and to the food appropriate to Ramadan. When other authors gloss over this last subject, it is like they are ignoring the presence of the 800 pound gorilla in the room.
There may be people who will not get their money's worth out of this book. Like Wolfert's most recent book on slow cooking recipes, these recipes are all rather long and clearly benefit from long cooking times. If speed is your thing, go to Rachael Ray or a general cookbook author like Mark Bittman. Both have adapted dishes from Wolfert's canon.
For my money, this is easily one of the top ten (10) cookbooks available in English. It's geographic range is eclectic and it may not replace books specializing in Greek or Turkish or Lebanese cuisines, but it's approach to food writing is a great model for others.
Cooking of the Eastern Mediterranean.......2002-04-13
I truly love this book. I am a mother with two small children, which leaves me with little time for elaborate meals, and I am certainly not a serious cook or very experienced cook, but I have found this book to be very useful. There are a number of recipes that I have used dozens of times, and several more that I use on special occasions when I have more time to cook. There are also many "speciality" recipes that I have not had a chance to try, but it does not limit my enjoyment of this book. I have enjoyed trying new ingredients and replicating some of the dishes I tried while living in the Eastern Mediterranean. I especially appreciated the Georgian recipes since I did not know much about Georgia- and now we have the Georgian cheese bread pie often since my two-year-old loves it. I highly recommend this book!
Amazon.com
The Sephardim were Jews who settled in medieval Spain during the Diaspora. Expelled from Spain and Portugal in the 1490s by the Christians, most Sephardic Jews migrated elsewhere around the Mediterranean, taking with them a cuisine richly influenced by the sensual cooking of their former Muslim rulers. Rabbi Sternberg records the history of Sephardic cooking and presents food you can't wait to prepare. Dishes like Ajada, a garlic spread, and a spinach and yogurt salad seasoned with dill are typical of the sunny, mostly simple-to-prepare food in this book. Sternberg's writing is flat but the richness of information and the vivid descriptions of each dish, including their Ladino names, hold your attention. Brief folk tales at the end of each chapter are enchanting. Sternberg's recipes are easy to follow, even if you've never made food like this.
Book Description
Light, healthy and robust -- these are the outstanding qualities of the summery, sun-splashed cooking of the Sephardic Jews, which Rabbi Robert Sternberg offers in this enlightening book about an under-explored aspect of the increasingly popular Mediterranean cooking.
Expelled from Spain during the Inquisition, the Sephardic Jews scattered to all corners of the Mediterranean. Their strong traditions and varied cultural experience combined with the fertile climate in which they settled, created one of the most flavorful and distinctive cuisines in the world. It is a melding of delicious flavors from all around the warm salt waters of the Mediterranean -- Portugal, Spain, Italy, France, Algeria, Greece, Morocco, Israel and the remains of the Ottoman Empire.
In each distant place the Sephardic Jews cooked inventive and delightful meals whose flavor comes more from herbs and spices than from fat. The core ingredients -- fresh fruits, spices, olives, nuts, tomatoes, fennel, eggs and seafood -- are as tasty as they are versatile.
The tempting recipes in this book include Canton de Sardellas, a delicious anchovy salad from Portugal, Sopa de Spinaca y Lentijas, a spicy and delicate soup from Macedonia, Sopada con Bamias, a hot and sweet braised beef with okra from Egypt, and the incomparable Los Site Kilos -- Bread of the Seven Heavens -- whose layers represent the connection between this world and the next.
Alongside his recipes Rabbi Sternberg relates the rich history and lore of the Sephardic Jews, to whom hospitality is one of the most important virtues. "When visiting the home of a Jew from a Mediterranean country, one is usually greeted with an apology from the host or hostess for the poor and limited quality of the food being served," says Rabbi Sternberg. "The apology is generally followed by a lavish buffet with a dazzling array of mouthwatering appetizers and salads." Rabbi Sternberg also explains Jewish Holiday traditions and culinary celebrations, from Sabbath dinners to observation of the High Holy Days.
Generously illustrated, easy to follow, and sprinkled with Sephardic folktales, Rabbi Sternberg's book is certain to become the mainstay in the kitchens of people who like Mediterranean cooking, lighter eating and just plain good food.
Rabbi Sternberg is the executive director of the Holocaust Museum and Learning Center in St. Louis, Missouri. He is also the author of Yiddish Cuisine.
Customer Reviews:
New recipes!.......2004-02-02
Great Cookbook, with lots of extras!
"Oh My God -it's my Grandma's Food!!!".......1999-01-24
"I was so delighted to actually see my grandmothers favorite recipes in this book -in her very own dialect!! There were 'Yaprakas', and 'Biscochos' - as she called them. And the authors descriptive narrations of the history of the food -was as if I could see my family from places long ago. When he said you never walked in a sephardic's house without being offered a buffet of food any present day caterer would envy, I had to laugh out loud! That was my family!
Customer Reviews:
Translator, Please.......2006-02-17
This book is published in Britain and some of the terms for ingredients will be unfamiliar to American readers. For example, what is rocket? What are courgettes? I haven't read the entire book, but too many of the recipes seem to involve shelling peas or beans. I don't think that most of the markets I go to even carry peas or beans that must be shelled. In addition, the information regarding the fat and protein content of the recipes is presented in a way that will be unfamiliar to American readers. This book definitely didn't weather the transatlantic journey well.
Good for advanced cooks.......2005-07-11
Not a beginner cookbook. Very involved. Too much stuff for my young family. Gave it to may parents
Good recipes, original combinations.......2001-08-08
The cover says (pictures) it all. I can assure you that mozzarella and figs is a great change from ubiquitous straight tomatos. The rest of the book is the same: good Mediterranean-style dishes with a good deal of interpretation from different perspectives. This isn't a book only of traditional dishes, and that makes them very refreshing and inspiring.
Absolutely Fantastic!!!.......1999-07-08
None of the recipes in this book have let me down. The recipes are usually easy and don't take long, and are definitely well worth the preparation. The dishes are not "expensive" to make, nor do they require hard-to-find ingredients. The pictures are mouth-watering as well... I love this book!
Book Description
Eat better and live longer with the naturally low-fat low-cholesterol diet of the Mediterranean, with expert advice and 110 deliciously healthy recipes
Customer Reviews:
I love this cookbook!.......2002-05-18
A co-worker loaned me this cookbook in 1996. I tried a couple recipes, loved them, copied the ISBN info, and returned the book with the intent to buy a copy. I left the job, moved, and lost the info. For years I looked in used bookstores hoping to recognize the book when I saw it. I finally found the ISBN in a folder of old papers and promptly ordered the book.
I have loved every recipe I have made from this book. I have to make myself try new ones because I love my regulars so much! I have trouble making up my own recipes, but with several recipes from here, I often adjust and ad lib based on what ingredients I have on hand.
I recently bought another Prevention recipe book from this series and have enjoyed it as well.
Useful Information and Good Recipes.......2001-11-18
I needed to start eating healthier and since I know I like Greek and Italian cuisine, I thought the Mediterranean diet might be the way to go. This book explains this healthful way of eating and cooking. The emphasis is on fruits, vegetables, grains, pasta, fish, seafood and poultry. If you're looking for red meat recipes, this is not the book for you. Most of the recipes can be prepared in 30 minutes or less. Complete nutritional information is provided for each recipe.
I don't believe any of the recipes included any salt so, this would be a boon for those of us who are supposed to cut down on salt. There are a number of terrific muffin, bread, and pancake recipes. The soups, salads, fish, seafood, poultry, and especially the veggie recipes provide a wide variety of choices. My one gripe is that there are very few dessert recipes and the few that they've included, with the exception of the pumpkin pie, were not very appealing to me. The pumpkin pie recipe uses a crust made with gingersnaps and graham cracker crumbs which is quite good and makes it much lower in fat and cholesterol.
Average customer rating:
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The Mediterranean Diet: Wine, Pasta, Olive Oil, and a Long, Healthy Life
Carol McConnell , and
Malcolm McConnell
Manufacturer: W W Norton & Co Inc
ProductGroup: Book
Binding: Hardcover
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The Mediterranean Diet
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0393024385 |
Book Description
Following his internationally best-selling book on olive oil with chef Jacques Chibois, author Olivier Baussan has teamed up with another talented chef, Jean-Marie Meulien, to give readers recipes full of the sunny tastes and aromas of the Mediterranean tradition. The authors first present the ingredients, condiments, and cooking methods common to the Mediterranean region, before laying out 90 recipes to suit every occasion. Through the different chapters-- Seasonal Vegetables, Seafood, Market Produce, Meat and Game, and Garden and Orchard Produce--readers are treated to recipes ranging from olive soup with anchovies and three-pepper caviar to roast peaches with basil and lime-blossom juice. The table is set for unforgettable meals.
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- The Hip Chick's Guide to Macrobiotics: A Philosophy for Achieving a Radiant Mind and a Fabulous Body
- The Joy of Mixology: The Consummate Guide to the Bartender's Craft
- The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon
- The New Professional Chef
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My New Mediterranean Cookbook: Eat Better, Live Longer by Following the Mediterranean Diet
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