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. Paula Wolfert (Sonoma, CA) is widely acknowledged to be the premier food writer in America. Her writing has received many awards, including the Julia Child Award, the M.F.K. Fisher Award, and the James Beard Award. She has a regular column in Food & Wine magazine, and her articles have appeared in such major publications as the New York Times, Saveur, Bon Appetit, and Cook's Illustrated. She is the author of six other cookbooks, including Couscous and Other Good Food from Morocco, Mediterranean Cooking, and The Cooking of South-West France.
| ISBN | 0471262889 | | DEWEY edition | DC21 | | ISBN13 | 9780471262886
(What's this?) | | Pages | 368 | | Publisher | John Wiley and Sons Ltd | | Volumes | 1 | | Imprint | John Wiley & Sons Inc | | Weight (grammes) | 1088 | | Format | Hardback | | Published in | New York | | Publication date | 03 Oct 2003 | | Height (mm) | 244 | | Non-book description | book | | Width (mm) | 213 | | Library of Congress | TX725.M35 | | Spine width (mm) | 37 | | DEWEY | 641.5 | | Academic level | Tertiary education, General, Professional / Scholarly |
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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.
"...slow down, try any of these...recipes, and recapture the special flavors of North Africa or Spain, Greece or Italy." (Associated Press, July 9, 2004) "...a charming paean to the kinds of foods that require time to prepare, but are worth the wait." (Publishers Weekly, August 4, 2003) "...Wolfert's celebration of the pleasures of (slow cooking), with its dozens of delicious and unusual recipes, is highly recommended." (Library Journal, September 15, 2003) "if you buy only one cookbook this year, make it this one." (Metropolitan Home, November 2003) "I defy a passionate cook (or a passionate cookbook collector) to resist The Slow Mediterranean Kitchen, Paula Wolfert's newest." (New York, October 27, 2003) "Anyone craving the unparalleled flavors that slow cooking coaxes from ingredients will be amply rewarded for his or her time." (Fine Cooking, January 2004) "Already a classic, this book is full of lusty Mediterranean dishes you can eat with abandon." (New York Post, January 7, 2004) "The difference between this particular book and a slew of others is Wolfert herself: decisive, imaginative, and well versed." (Gourmet, February 2004) "It is not likely that anyone outside Morocco knows more about that country's cooking than Paula Wolfert," (The New York Times, February 25, 2004) ‘An excellent handbook on slow cooked dishes from the Mediterranean and North African regions.' (Yes Chef!, January 2010).
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