The Complete Mediterranean Cookbook
More Than 150 Mouthwatering Healthy Dishes from the Sun-Drenched Shores of the Mediterranean, Shown in 550 Stunning Photographs
150 mouthwatering recipes from the Mediterranean, re-creating the flavours, aromas and colours of these sunny lands. Sweet and savoury dishes, traditional and innovative, including Crostini and Roasted Peppers from Italy, Moroccan Harira, Lebanese Spicy Chickpea and Eggplant Stew, Cassoulet from France, and Crema Catalana from Spain. Includes appetizers, soups, vegetable dishes, salads, fish and seafood, meat dishes, poultry dishes, grains, beans and breads, and desserts and pastries. Every recipe is photographed step-by-step, with glourious pictures of each finished dish. Informative introduction describes all the important ingredients – what they look like and hopw to prepare them. From Spain to Israel, past the islands of Greece, Malta and Cyprus, the diverse countries of the Mediterranean are united by a cuisine which makes full use of the sun-drenched fruits, vegetables and herbs from the land and the rich produce of the sea. A Taste of the Mediterranean brings you the very best of recipes from fifteen countries. Bread, garlic, oil and wine are the staple ingredients of the Mediterranean diet; thyme, chillies, basil, rosemary and saffron are popular flavourings throughout the region, appearing in both sweet and savoury dishes. All feature in the recipes of this evocative collection, which presents both traditional dishes, such as Bouillabaisse and Kleftiko, and new combinations, such as Grilled Vegetable Terrine, and Turkish Delight Ice Cream. The book is arranged in sections that cover appetizers; soups; vegetable dishes; salads; fish and seafood; meat dishes; poultry dishes; grains, pulses and breads; and desserts and pastries. Try Tapenade of Herb A´oli with Summer Vegetables as a starter, make a substantial supper with Provenþal Beef and Olive Daube, serve Sun-dried Tomato Bread with a light salad, such as Avocado, Orange and Almond Salad for lunch or end a special dinner with a flourish by serving Fig, Date and Almond Tart. All recipes are identified by country so that you can make a menu from one specific area or mix and match as you like. Every recipe is photographed in colour and there are step-by-step photographs of all the important stages. Whether in a simple salad or in a fabulous fish stew, this rich and varied collection of recipes will bring you the true taste of the Mediterranean.
Jacqueline Clark, Joanna Farrow