2004 James Beard Award Nominee for International; Nancy Harmon Jenkins writes about the 25 years she's spent living, cooking, marketing, gardening, and happily eating her way through the Mediterranean region. Chapters serve as extended introductions for 120 recipes that best make use of the staple ingredients of Mediterranean cuisine: salt, olives/olive oil, wine/vinegar, tomatoes/peppers, pork, seafood, and cheese/dairy products.
2003 James Beard Award Winner! Mediterranean Category; His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine.
Every American has a particular grilled cheese sandwich—it’s the sandwich of our childhood, family kitchens, and favorite memories. But these days who can admit aloud that all they want is a Kraft single on white bread? For those who crave their childhood favorites but don’t want to lose face, Laura Werlin has a solution, or 50. By Europe-izing the American staple with Mediterranean ingredients she cleverly cloaks our favorite comfort food in style. After all, what are burrata, prosciutto, and sautéed pepperoni if not a grown-up’s answer to a BLT?
Critically acclaimed food writer and expert of Mediterranean cuisine Paula Wolfert translates her extensive collection of clay pots into this rich array of earthenware-friendly recipes. Beginning with the simple assertion that “most food – and Mediterranean food in particular – tastes better cooked in clay,” Wolfert explains how in her travels throughout the region, cooks and chefs continually touted the supreme results of cooking in a clay vessel. In order to translate these culturally specific methods of cooking to American kitchens, which despite their diversity tend to neglect the uses of clay cookery, Wolfert provides ten basic chapters full of traditional and contemporary recipes for meats, vegetables, grains, fish, dairy, and so on. She also provides a “primer” on clay pots and alternative vessels for each recipe (substituting a Spanish cazuela for a Moroccan tagine, e.g.) allowing for the probability that most readers won’t have her extensive collection of earthenware. However a chef chooses to incorporate it (and Wolfert provides a variety of approaches), clay pot cooking may be the ideal addition for the chef looking to impart an elusive, seductive element of terroir to their dishes.
In her new book Joyce Goldstein demonstrates the variety and versatility of that oft overlooked component to a great meal – salad. Where most diners assume a plate of dressed greens would suffice for a “salad,” Goldstein offers a sophisticated plate of well-prepared food that bears the culinary legacy of the Mediterranean. As a restaurant consultant Goldstein works primarily with chefs, reintroducing them to the world of salads by way of the fundamentals. With her book Goldstein provides a version of her famed salad tutorial, with a compendium of 110 recipes and 30 years experience teaching the art of salad. In the book’s first half, Goldstein teaches her reader the varieties of textures, ideal temperatures, and flavors of traditional salad ingredients. In the second half she explores the choices of salt, acidity, and viscosity in vinaigrette and dressing preparations. With a primer on pairing salad and wine in the Introduction courtesy of her son Evan, Goldstein offers a complete salad primer that introduces the reader to the rich culinary composition that is salad.
Florida chef Norman Van Aken is famous for the way he weds the Florida style with other "sun-drenched" cuisines, especially light and healthy Mediterranean and vibrant Southwestern/Latin American dishes. Here he provides 200 recipes which will help home cooks master this glorious cooking style with ease. of color photos.
By virtue of her father’s profession, Chef Sara Jenkins was raised on a diet of locally-grown foods. She might have been in Cyprus, Italy, Lebanon or France, to name a few, but wherever she was, Jenkins’ meals were always recently tilled from the soils or plucked from the surrounding waters of her new and temporary home. Despite spells in major metropolises like Paris and Madrid, Jenkins developed a love for the simpler agrarian existence of her many country homes. Her love of that lifestyle inspired her to become a chef of rustic minimalism whose most recent venture, Porchetta, is a nine-item menu devoted entirely to the eponymous Roman street food. In Olives and Oranges, however, we get a good deal more than porchetta. In fact Jenkins serves up the reward of her years of traveling and eating in a comprehensive recipe collection that evokes the bucolic pleasure of mealtime in the countryside.
Anissa Helou introduces her book with the Spanish saying that “Without bread, you cannot eat.” She covers nearly every type of Mediterranean bread imaginable, including flatbreads, pizza, focaccia, breadsticks, pies, and savory pastries, in over 130 recipes. The easy-to-follow instructions make even the slightly more complex recipes manageable. After reading this cookbook, you will agree that it is impossible to have a meal without bread.
2004 James Beard Award Nominee for International; 2004 IACP Award Winner for International Category; 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.
Sardinia is exquisitely depicted in this cookbook, through the recipes and lush photographs of its cuisine, people, and landscape. The anecdotes about the island’s history and foods, and the author’s family culinary history add depth to an already varied selection of recipes. Reading chef Farris’s book, you are welcomed into his kitchen and inspired to cook.