Mediterranean Cooking - Couverture rigide

Wolfert, Paula

Couverture rigide

ISBN 10 : 000412961X ISBN 13 : 9780004129617

Editeur : Collins, 1996

Synopsis

A collection of 150 recipes celebrating Mediterranean cooking and covering 13 countries. The healthy Mediterranean diet relies heavily on vegetable, fish and seafood, grains, beans, lentils, fruits, spices, herbs and nuts, while red meat dishes are minimized.

A propos du livre

Présentation de l'éditeur

"When I develop my recipes I always look for ways to create what I call the Big Taste. While I enjoy eating simple grilled foods, what interests me when I cook are dishes with a taste that is fully dimensional. What do I mean by Big Taste? I mean food that is deeply satisfying, and that appeals to all the senses."

This revised edition of Mediterranean Cooking celebrates the sensuous pleasures and "Big Taste" of cooking in the various styles of the countries surrounding the world's largest inland sea. In more than 150 authentic recipes (75 of them brand new), Wolfert reveals the aromas, flavors, and textures of this bountiful area, which includes coastal France, Spain, Italy, Greece, Morocco, Tunisia, and other neighboring countries. Recipes are indexed by nationality and course for those who wish to serve a complete Mediterranean meal from a particular country or region. Each recipe states the equipment needed and gives approximate times for preparation and cooking. There is also a list of suppliers of ingredients that may not be locally available. Wolfert's culinary expertise, for which she has been hailed by Food & Wine magazine as the "Mistress of the Mediterranean,"is evident in the stylish and informative way she presents each delicious recipe. Among the dishes included in this sumptuous volume are Spinach and Cheese Dumplings with Gorgonzola Sauce, Roast Pork with Oranges, Couscous in the Style of Tangier, and Honey Walnut Cake. In addition to being fresh and delicious, the cuisine of this sunny region is lower in saturated fats and higher in fiber than most other cooking styles. The focus on fruits, vegetables, and grains rather than meat and the reliance on red wine and olive oil are believed to contribute to the long, healthy lives of the Mediterranean peoples. Paula Wolfert's reputation as one of the world's preeminent food writers and cookbook authors, combined with her acute knowledge of the Mediterranean region, makes this book a mandatory addition to the kitchen of anyone who cares about eating well.

Biographie de l'auteur

Paula Wolfert is an expert on Mediterranean food and the author of nine cookbooks, including The Food of Morocco, Mediterranean Clay Pot Cooking, The Slow Mediterranean Kitchen, and The Cooking of Southwest France. Wolfert has won the James Beard Award, the Julia Child Award, the M. F. K. Fisher Award, and the Tastemaker Award, and was a finalist for the André Simon Award. A regular columnist for Food & Wine, Wolfert lives in Sonoma, California.

Détails de l'édition

• Éditeur: Collins
• Date d'édition: 1996
• Langue: anglais
• ISBN 10: 000412961X
• ISBN 13: 9780004129617
• Reliure: Relié
• Numéro d'édition: 2
• Nombre de pages: 336
• Coordonnées du fabricant: non disponible
• Personne responsable: Simone Casetta; casetta@mondadori.it; ; Via Mondadori 1,; Segrate Milano; 20090; Italie