Mediterranean grains and greens : a book of savory, sun-drenched recipes
Record details
- ISBN: 9780060172510
- ISBN: 0060172517
- ISBN: 0060172517
-
Physical Description:
xv, 368 pages ; 24 cm
print - Edition: 1st ed.
- Publisher: New York : HarperCollins, ©1998.
Content descriptions
General Note: | Includes index. |
Bibliography, etc. Note: | Includes bibliographical references (p. 354-356) and index. |
Formatted Contents Note: | 1 A Bowl of Leafy Greens 1 -- 2 Breads and Pastries 10 -- 3 Soups 60 -- 4 Appetizers 92 -- 5 Salads 131 -- 6 Light Meals 158 -- 7 Main Course Dishes 202 -- 8 Side Dishes 279 -- 9 Sweet Greens and Grains 323 -- 10 Sauces, Condiments, and Seasonings 341 -- Appendix A Notes on Wild Edible Greens Popular in the Mediterranean Kitchen 348. |
Summary, etc.: | "Paula Wolfert is passionate about the Mediterranean--its landscape, its people, its culture, and above all, its rich culinary tradition. Her five earlier cookbooks celebrated the sensuous pleasures of the Mediterranean kitchen and introduced a previously uninitiated American audience to an exciting new way of cooking and eating." "In her eagerly awaited Mediterranean Grains and Greens, Wolfert continues that tradition, focusing on the delectable grains and greens-based dishes she discovered as she spent five years traversing the Mediterranean region, from Spain in the west to Israel, Lebanon, and Syria in the east, with stops in France, Italy, Turkey, and Greece." "Here are bountiful breads (Mirsini's Spiced Barley Bread); mouthwatering pastries (Spicy Beef, Olives, and Capers in Semolina Pastry Turnovers); nourishing comfort soups (Garlic Soup with Leafy Greens); crisp salads of mixed greens, cooked green salads, and savory grain salads (Samira's Tabbouleh with Parsley, Bulgur, Cinnamon, and Cumin); unusual desserts (Tunisian Homemade Couscous with Golden Raisins); and accompanying sauces, condiments, and seasonings. Though Mediterranean Grains and Greens is not a vegetarian cookbook, meat, fish, and poultry, when they appear, are used primarily as condiments and flavor enhancers rather than the main focus of a meal." "Throughout, Wolfert explains the historical and cultural significance of her dishes, sharing traditional preparation techniques as well as her adaptations for the American home kitchen. Ever conscious of the availability of ingredients in this country, she recommends readily available alternatives found in grocery stores and farmer's markets. Whether foraging for wild "apron greens" in the Turkish countryside, "listening" to risotto in Venice to tell if it's ready to eat, making homemade rustic pasta on the island of Crete, baking Sardinian flatbread the old-fashioned way, scrambling eggs with kofte along the Euphrates, or preparing the unusual "black paellas" of Valencia, Paula Wolfert shares her adventures in the engaging first-person stories that accompany each recipe. This comprehensive collection invites Paula Wolfert's loyal fans and followers to rediscover the joys of Mediterranean living, cooking, and eating right along with her. Like her earlier works, the enticing, wide-ranging Mediterranean Grains and Greens is destined to become a kitchen classic, a book that every serious cook, armchair traveler, and lover of good food will want to own. Book jacket."--Jacket. |
Search for related items by subject
Subject: | Cooking, Mediterranean Cooking (Cereals) Cooking (Greens) |
Genre: | Cookbooks. |
Available copies
- 3 of 3 copies available at Bibliomation. (Show)
- 1 of 1 copy available at Woodbury Public Library.
Holds
- 0 current holds with 3 total copies.
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
Woodbury Public Library | 641.5918 WOLFERT (Text) | 34018076721366 | Adult Nonfiction | Available | - |
Library Journal Review
Mediterranean Grains and Greens : A Book of Savory, Sun-Drenched Recipes
Library Journal
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Wolfert, whose love affair with the Mediterranean began decades before it became the culinary darling of the food world, has written another impressive cookbook on its specialties, from the rice dishes of Spain to the couscous of Morocco. The more than 150 recipes include dishes from most of the countries in between, from Provençal France to Greece to Tunisia. As always, Wolfert's recipes are as authentic as possible, which means that in some cases they may be somewhat time-consuming or require harder-to-find ingredients (a good source guide is included), but this quest for authenticity is part of what makes her book so impressive. Although greens (she's particularly interested in wild Mediterranean greens) and grains are the focus, these are not necessarily vegetarian dishes, and Chicken Camargue-Style and Grilled Fish Stuffed with Seafood and Moroccan Charmoula, for example, are featured along with other delicious possibilities. Highly recommended. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Publishers Weekly Review
Mediterranean Grains and Greens : A Book of Savory, Sun-Drenched Recipes
Publishers Weekly
(c) Copyright PWxyz, LLC. All rights reserved
In this return to the well of Mediterranean cooking, Wolfert (Cooking of the Eastern Mediterranean; Mediterranean Cooking) takes an agreeable, sensible approach. Rather than repeating early recipes, she directs readers to the books in which they appear, and instead of trying to adapt recipes for dishes that would be patently impossible to re-create here, she simply describes such delicacies as Cretan "Scarf" Pies, filled with an elaborate collection of wild greens, in appealing sidebars. Nevertheless, there are plenty of challenges and specialties, e.g., Honeycomb Tripe Stew with Celery, Parsley, and Sardo Cheese and Homemade Cretan Rustic Pasta with goat's milk and skinned wheat. Young Mustard Greens with Pomegranate Molasses is a simple dishÂfor readers who can get their hands on pomegranate molasses. Wolfert can always be counted on to deliver some real discoveries: The Monk's Pizza with Pan-Seared Cabbage, made with a yeastless dough; Black Sea-Style Chard Bundles Filled with Veal, Toasted Corn Kernels, and Fresh Mint; and Bran-Crusted Barbecued Whole Fish with Chard Stem Tahini Sauce. Wolfert's expertise lies in linking the various Mediterranean cuisines, as in the highly informative mini-essays on rough-hewn pastas such as fregula, couscous, miftool and mhamma, and on Spanish rice dishes that accompany recipes like Tunisian Fish Couscous with Pumpkin and Leafy Greens and Black Rice with Mussels and Shrimp. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved
BookList Review
Mediterranean Grains and Greens : A Book of Savory, Sun-Drenched Recipes
Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Don't be fooled by the title of Wolfert's newest cookbook. It may sound like another vegetarian cookbook, but it's really a culinary tour of the vast Mediterranean region that includes meat and fish dishes along with those founded exclusively on field and garden produce. Wolfert has plumbed Mediterranean lands for inspiration in a number of earlier cookbooks, in which she adapted Mediterranean dishes to the American kitchen. This new cookbook shows little fear or restraint as Wolfert attempts to import indigenous cuisines just as they are, with little quarter given to problems of reproducing them in the American kitchen. The adventuresome urban cook with access to wide ranging markets can rise to Wolfert's challenge, but others will have to rely on their own ingenuity and on the catalog of mail-order sources she appends. Wolfert's concentration on the much-neglected but prodigious cuisine of Turkey adds significantly to the value of her latest effort. --Mark Knoblauch