Mediterranean Food

"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.

"A soothing balm for our frantic and fast-paced lives. Paula Wolfert inspires us to focus on the art of cooking and the sensual pleasures it evokes. With recipes thoughtfully chosen and recorded, she deftly allows this vibrant cuisine to shine." –Thomas Keller, chef/owner of The French Laundry "Paula is one of the world's foremost authorities on Mediterranean cuisine, a culinary adventurer who has researched food at its roots for 30 years and–more than anything–a champion of the home cook." –Dana Cowin, Editor-in-Chief, Food & Wine "A wonderful and provocative book researched in Paula Wolfert's inimitable way. The recipes excite me and make me want to add them to the menu at Chez Panisse." –Alice Waters, owner of Chez Panisse Savor the delights of the Mediterranean table with this exciting collection of dishes for the adventurous cook, from renowned food writer Paula Wolfert. From slow-roasting and simmering to braising and marinating, the techniques offered in over 150 recipes create food that is not only delicious, but relaxing and pleasurable to make.

Mediterranean Basin - The Mediterranean Basin refers to the lands around and surrounded by the Mediterranean Sea. In biogeography, the Mediterranean Basin refers to the lands around the Mediterranean Sea that have a Mediterranean climate, with mild, rainy winters and hot, dry summers, which supports characteristic Mediterranean forests, woodlands, and shrub vegetation.

Albacore - The albacore (Thunnus alalunga) is an important food fish, a type of tuna (family Scombridae). It is found in the open waters of all tropical and temperate oceans, and the Mediterranean Sea.

Mizrahi music - Mizrahi music usually refers to the new wave of music in Israel which combines Israeli music with the flavor of Arabic and Mediterranean (especially Greek) music. In common usage, Mizrahi is an adjective referring to "Middle Eastern," as in "Mizrahi food," "Mizrahi person," or, of course, "Mizrahi Music.

Easter Bread - In Sardinia, Italy, bread is apart of a wide social context. It is the most important food in Sardinia, as well as all over Italy and the Mediterranean.

mediterraneanfood

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