As well as over 250 recipes, this second revised edition also contains a historical introduction to the gastronomy of the region, advice on traditional cookery techniques, a comprehensive guide to Mediterranean ingredients and hints on which local wines to look out for. Originally published in 1987 by BBC Books.
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This lively collection, abundantly illustrated with color pictures, explores the diverse homestyle cookery of the cities and towns that dot the Mediterranean coastline. Accompanied by brief notes on places of origin, the offerings require only a bit of confidence in the kitchen and a willingness to experiment with new flavors. Spanish sweet pepper and potato omelette, Tunisian pumpkin puree made with a fiery paste of chilis and garlic, Israeli avocado and citrus salad, and Nicean onion tart with anchovies are among the appetizers and "little dishes." Fish and seafood are represented by a variety of recipes, such as Syrian sweet-and-sour fish stuffed with rice, scallops Provencal, Greek stuffed squid and Turkish sea bass in paper parcels. Tunisian lamb stew with dates and apricots, Moroccan chicken with tomatoes and honey or that country's traditional bisteeya (pigeon or chicken pie) demonstrate the range of meat and poultry recipes. An enticing asssortment of desserts and sweetsan Arab-inspired recipe for apricots stuffed with almond paste, Catalan cream and Italian chocolate cream cakewill crown the meals. Cairo-born and bred, food writer Roden teaches Middle Eastern cooking in London.
Copyright 1987 Reed Business Information, Inc.
This reprint of a British companion volume to a BBC series is essentially a beginners' guide by a knowledgeable native daughter. Roden (The Good Food of Italy--Region by Region, 1990, etc.), a London resident of Egyptian-Jewish heritage best known for her classic A Book of Middle Eastern Food (1972), traveled throughout the Mediterranean (southern Europe; North Africa; the Middle East) selecting these examples of home cooking that meet her standard of simplicity and robust flavor. She has come up with a fund of interesting new dishes and good variations on old standbys that might energize the most jaded Mediterranean food fan; but the basic simplicity of the recipes, as well as the survey format and pages of identifying photos, makes this most valuable for unsophisticated cooks. -- Copyright ©1992, Kirkus Associates, LP. All rights reserved.
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