Synopses & Reviews
Slow cooking is ancient, the way food was prepared when man first began to cook. I find something very earthy and connecting when I execute slow-cooked dishesa connection to the grand tradition of cookery, to hundreds of generations of cooks from the past."
Paula Wolfert
Who can resist the leisurely delights of a slow-simmered stew, salmon fillet oven-steamed until it is as soft as silk, or leg of lamb braised until it is meltingly tender? Slow cooking is a deliciously rewarding art, and there is no one better to capture its sumptuous, unhurried charms than renowned food writer Paula Wolfert.
In The Slow Mediterranean Kitchen, Wolfert returns to her favorite culinary region and shares an enticing collection of more than 150 authentic recipes that wend their way from North Africa and the Eastern Mediterranean to Italy, Spain, and the South of France.
With her trademark passion for detail and curiosity about cultural traditions and innovations, she unveils the secrets of simmering, slow-roasting, braising, poaching, and marinating to achieve flavor-drenched dishes that capture the enchanting tastes and aromas of the Mediterranean table.
Whether offering lusty and complex dishes or exploring techniques such as the subtle "Mediterranean alchemy" of vegetables cooked slowly in their own juices, Wolfert blends and harmonizes flavors until they reach perfect culinary pitch. Ragout of Artichokes with Wine and Herbs, Pot-Roasted Pork Loin with Fall Fruits, Moroccan Lamb, Quince, and Baby Okra Tagine, and Fig, Fennel, and Lemon Tart are just several of the slow-cooked gems in these pages. There are tantalizing choices from every part of the menu, from zesty dips and spreads to distinctive desserts and sweets, plus color photographs of finished dishes that offer temptation and inspiration in equal measure.
Drawing on her expert knowledge of the Mediterranean, Paula Wolfert provides fascinating notes on the history and background of the dishes. She also offers a wealth of valuable tips, from a simple way to slow-roast almonds to the trick of rinsing chopped onions before cooking to mute their bite.
Perfect for cooking on weekends, in advance, or anytime, this rich resource is an irresistible find for everyone who is serious about food.
Review
"Slow-cooked food has become popular with home cooks and restaurant diners alike, and Wolfert's celebration of the pleasures of that approach with its dozens of delicious and unusual recipes, is highly recommended." Library Journal
Review
"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
Review
"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
Review
"[A] charming paean to the kinds of foods that require time to prepare, but are worth the wait....In fact, most are paragons of the simplicity and highlighting of flavors that have made Mediterranean cooking so popular." Publishers Weekly
Review
"The difference between this expert's meticulous, intriguing, ground-breaking work and the facility of so many of the others is a little like the qualitative divide between novelists Jhumpa Lahiri and Danielle Steel. Should they share the same table? Wolfert's books change the way people cook." Patricia Unterman, San Francisco Examiner
Synopsis
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.
Synopsis
From one of the leading lights of contemporary gastronomy comes an irresistible collection of slow-cooked, flavor-drenched dishes from the cuisines of the Mediterranean
Who can resist the sensuous delights of a slow-simmered stew, salmon fillet slow-roasted until it is soft as silk, or leg of lamb braised until it is meltingly tender? Slow cooking is the hottest new trend in food, and no one better captures the art of sumptuous, unhurried cooking than renowned food writer Paula Wolfert. In The Slow Mediterranean Kitchen, she returns to her favorite culinary regions and shares an enticing treasure trove of more than 150 authentic recipes that wend their way from North Africa and the Eastern Mediterranean to Italy, Spain, and the South of France. With her trademark passion for detail and curiosity about cultural traditions and innovations, she offers loyal fans and new converts the secrets to simmering, slow roasting, braising, poaching, and marinating their way to flavor-drenched dishes that capture the enchanting tastes and aromas of the Mediterranean table. Perfect for anyone who loves to cook, this rich resource is a must-have for the bookshelf of everyone who is serious about food.
Synopsis
Includes bibliographical references (p. 331-333) and index.
Synopsis
Winner of the International Association of Culinary Professionals Cookbook Award
"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 andmore than anythinga 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.
Synopsis
In
Mediterranean Vegetarian Feasts, Aglaia Kremezi, who introduced Greek cooking to an American audience, has gone back to her roots, rediscovering the delicious, fresh, healthy, easy-to-make recipes she grew up with, like Flat Bread with Dried Figs, Spicy Cheese, and Rosemary; Santorini Favas with Braised Capers and Onions; and more.
Mediterranean Vegetarian Feasts will appeal to even the most avid meat lover with a cornucopia of 150 simple, yet abundantly flavorful, plant-based seasonal dishes. Attractive to the ever-expanding vegan and vegetarian market, as well as for fans of Mediterranean cooking, Kremeziandrsquo;s arsenal of master recipes for spice, nut, and herb mixtures, sauces, jams, and pastes inspired by eastern Mediterranean and north African traditions will transform even the most humble vegetable or grain into an irresistible dish.
Synopsis
Mediterranean Cooking draws on the expertise of The Culinary Institute of America's culinary program to provide home cooks with an accessible and definitive guide to the varied cuisines and vibrant flavors of all of the regions of the Mediterranean. With approximately 200 authentic recipes and 150 full-color photos, this book will be an invaluable addition to any cookbook library.
Synopsis
The perfect cookbook for anyone who loves Mediterranean cuisine With so many people interested in healthier cooking, the popularity of Mediterranean cuisine—with its focus on light, fresh fare and less meat—is on the rise. This diverse collection of recipes spans the Mediterranean from Southern Europe to North Africa to the Middle East and all points between, offering a comprehensive, authoritative, and accessible guide to the entire region's food.
These recipes are simple enough for home cooks, while still representative of the flavors and cooking techniques that define the Mediterranean approach to cooking. In addition to delicious recipes, the book also includes thorough instruction on stocking a pantry and mastering typically Mediterranean techniques and equipment.
- Features approximately 200 recipes, all created and tested by the experts at The Culinary Institute of America
- Illustrated with 150 beautiful full-color photographs
- Offers a comprehensive yet accessible introduction to Mediterranean cooking
For anyone who wants to eat healthier or explore the classic flavors of Mediterranean cooking, this handsomely produced book offers a reliable and delicious guide to the region.
Synopsis
Mediterranean cooking using the slow cooker, with 125 recipes
Synopsis
With the combination of tradition, innovation, and ease that have made her recipes so popular, Michele Scicolone gathers intriguing dishes from every corner of the Mediterranean and streamlines them for the slow cooker. The range is eye-opening:and#160;from simplified and freshened classics like Greek shrimp with tomatoes and feta, to Israeli sweet and sour meatballs, to Moroccan vegetable tagine, to coffee-caramel flan from Spain. But Scicolone also serves up a profusion of fascinatingand#160;lesser-known dishes: a creamy polenta lasagna, a port-braised chicken from Portugal, a spiced frittata from Tunisia, and Bandit's Lamb, as well as her own seductive creations, like Cannoli Cheesecake.
About the Author
Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts, Latin cuisines, and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
Table of Contents
Acknowledgments.Introduction.
APPETIZERS.
Bruschettas and Other Toasts.
Dips and Spreads.
Nuts and Cheeses.
Stuffed Flatbreads.
MEDITERRANEAN SALADS AND COLD VEGETABLE DISHES.
HOT AND COLD SOUPS.
SEAFOOD.
Shellfish.
Squid, Cuttlefish, and Octopus.
Fish.
CHICKEN, DUCK, AND GAME BIRDS.
MEATS.
Pork.
Beef.
Veal.
Lamb.
VEGETABLES.
DESSERTS.
THE MEDITERRANEAN LARDER.
Appendices:
Mail Order Sources for Specialty Ingredients.
Equipment.
Bibliography.
Index.