The Slow Mediterranean Kitchen: Recipes for the Passionate CookHardback
List price $38.27
You save $5.23 13% off
Free delivery worldwide
Dispatched in 10 business days
When will my order arrive?
- Publisher: John Wiley & Sons Inc
- Format: Hardback | 368 pages
- Dimensions: 211mm x 236mm x 38mm | 1,043g
- Publication date: 3 October 2003
- Publication City/Country: Hoboken, NJ
- ISBN 10: 0471262889
- ISBN 13: 9780471262886
- Sales rank: 294,663
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.
Other people who viewed this bought:
$37.80 - Save $4.36 10% off - RRP $42.16
$16.12 - Save $3.87 19% off - RRP $19.99
$27.23 - Save $10.24 27% off - RRP $37.47
$18.54 - Save $4.88 20% off - RRP $23.42
Other books in this category
$36.37 - Save $2.68 (6%) - RRP $39.05
$38.41 - Save $3.77 (8%) - RRP $42.18
$36.08 - Save $4.53 11% off - RRP $40.61
$31.30 - Save $3.71 10% off - RRP $35.01
$37.76 - Save $6.24 14% off - RRP $44.00
$33.02 - Save $6.03 15% off - RRP $39.05
Paula Wolfert is widely acknowledged as one of the premier food writers in America. Her writing has received many awards, including the Julia Child Award, the M.F.K. Fisher Award, the James Beard Award, the Cook's Magazine Platinum Plate Award, and the Perigueux Award for Lifetime Achievement. She has a regular column in Food & Wine magazine, and her articles have appeared in major publications, including the New York Times, Saveur, Fine Cooking, 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.
"...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).
Back cover copy
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 and-more than anything-a 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 PanisseSavor 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.
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 dishes-a connection to the grand tradition of cookery, to hundreds of generations of cooks from the past." -Paula WolfertWho 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.
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.