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Williams-Sonoma Essentials of Mediterranean Cooking - Authentic Recipes from Spain, France, Italy, Greece, Turkey, The Middle East, North Africa
Oxmoor House
ISBN 9780848732417
Published October 2008 - Hardcover - 288 pages - $34.95
This book is a gorgeously appetizing accompaniment for anyone who loves cooking and eating good food. Even if you've never had the good fortune of personally indulging in cuisine from the Mediterranean, with so many international ingredients now available, there's no reason you can't sample them in your own home. "Mediterranean" is not only Spain, France, Italy, Greece and Turkey, it also includes North African countries such as Morrocco, Algeria, Tunisia, Libya, Egypt, Israel, Lebanon and Syria. This book offers interesting and informative bits and pieces about the staples of the various countries, the history of the area, the wine, and the food. Recipes on offer fall into these categories: Appetizers and Small Plates; Soups and Salads; Breads, Pastas, and Grains; Vegetables; Seafood, Poultry, and Meat, and Desserts. Some recipes that begged to be made, and I shall try, include: Shrimp with Garlic and Olive Oil; Red Lentil Soup; Greek Potato Salad (oh, my goodness!); Spanakopita; Seven-Vegetable Tagine with Chickpeas; Fish with Lemon and Caper Sauce; Zarzuela; Chicken, Chorizo, and Chickpea Paela, and Lamb Stew with Eggplant Sauce. There is a Glossary so you can't go wrong. For me, "Mediterranean" conjures up memories of wine, capers, saffron, olives, lamb, garlic, olive oil, cheese, pasta, eggplant and tasty tomatoes.
Beautifully illustrated. No nutritional guides.
Conclusion - Mouthwateringly tempting. Aaah, the sun and the sea.
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