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Synopsis

Intensely flavorful and inherently healthy Mediterranean food is one of the worlds most appealing cuisines. Mediterranean cooks know how to make eating a pleasure. They do it simplywith olive oil and garlic; with herbs and spices; with tomatoes and eggplants peppers and squash figs and peaches and other seasonal produce. And of course there is crusty bread and local cheese the freshest yogurt and endless wine. In this authoritative and anecdotal cookbook award-winning author Martha Rose Shulman captures the vibrant flavors of the Mediterranean region in more than 500 delicious vegetarian dishes that will appeal to everyone. The book represents years of meticulous research gleaned from Shulmans travels through France Spain Italy the Balkans Greece Turkey North Africa and the Middle East. She presents authentic contemporary variations as well. Youll dine with her in Greek olive groves feast on torecipes handed down from mother to daughter for generations and she offers her own matoes and fresh sardines in Croatia savor coffee gelato in the streets of Bologna. At every turn in the road there is a new culinary reward. Whether you are a vegetarian or a dedicated meat eater Shulmans recipes are substantial enough to satisfy any appetite. Included are such tempting creations as Majorcan Bread and Vegetable Soup Provençal Chick Pea Salad Pasta with Ligurian Artichoke Sauce Greek Cauliflower Gratin with Feta and Olives Balkan-Style Moussaka North African Carrot "Compote" and Sweet Dessert Couscous with Citrus and Pomegranate. There is also an entire chapter devoted to the renowned "little foods" of the Mediterranean: tapas from Spain antipasti and merende from Italy; meze from the eastern and southern Mediterranean and more. In addition the book features a glossary of useful cookware and indispensable pantry staples and the best online sources for hard-to-find ingredients. As Martha Rose Shulman herself says "Mediterranean food enthralls me." Readers of this classic will be enthralled as well.

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