The Slow Mediterranean Kitchen: Recipes for the Passionate Cook

by Paula Wolfert

Hardcover, 2003


Call number

Mediterranean, Middle Eastern, African -- WOL

Call number

Mediterranean, Middle Eastern, African -- WOL


Wiley (2003), Hardcover, 400 pages


"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. Book jacket."--BOOK JACKET… (more)

Physical description

400 p.; 9.5 inches

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