Ships from/sold by Buy.com
See All Buying Options
advertisement

The Cooking of the Eastern Mediterranean 215 Healthy, Vibrant, and Inspired Recipes (Hardcover)

Author:  Paula Wolfert
Earn Super Points: Write a Review
Sorry, this selection is currently unavailable.
The Cooking of the Eastern Mediterranean Wolfert, Paula 1 of 1
$42.50
(Save 31%)
$29.13 + $3.80 SHIPPING
EARN 30 RAKUTEN SUPER POINTS™ Super Points
What are Rakuten Super Points™?
Get rewarded when you shop! Earn 1 point per dollar spent. That's like getting cash back on every purchase. Easy to see matured points in checkout. Use points just like cash.
Learn More
FORMAT: Hardcover
CONDITION:  Brand New
TEMPORARILY SOLD OUT.:
More inventory may be available. Place your order today and be one of the first to receive this product when it arrives!
Alert me when this item is in stock.
2 New
from
$28.47
See all sellers
45 day return policy
Share
 
Description
More Buying Options
 

Learn more about The Cooking of the Eastern Mediterranean:

Format: Hardcover
ISBN-10: 0060166517
ISBN-13: 9780060166519
Sku: 30002583
Publish Date: 6/1/1994
Dimensions:  (in Inches) 9.5H x 8.25L x 1.75T
Pages:  448
 
"The Cooking of the Eastern Mediterranean" refers both Paula Wolfert's love of great food and the pioneering spirit that has inspired her to travel across the globe many times over in search of the world's best recipes. In all of her remarkable books, she delves with tireless enthusiasm into her research and writing, ensuring each recipe's authenticity and accessibility. In "The Cooking of the Eastern Mediterranean," she brings readers and cooks into the kitchens that produce the healthy home cooking that is the trademark of such lands as Macedonian, Turkey, Syria, and the countries on the Black Sea.

Wolfert's food dazzles the palate. Her book begins with recipes for sauces and dips, including two walnut and pomegranate sauces; soups include Anatolian Sour Soup and Macedonian "Green Cream." Meat, poultry, and fish dishes include eleven varities of "kibbeh," Duck with Quinces, and Skewered Swordfish. Her sumptuous recipes for vegetables and grains-- stuffed eggplants, pilafs, and pomegranate-flavored vegetables, to name a few-- reflect the bounty and healthful eating patterns of the Eastern Mediterranean.

Wolfert's Middle Eastern grain salads are healthy and rich with flavor. Paula travels into the kitchens of native cooks to ensure that her recipes are as genuine as they are delicious. She takes us into the home of a friend in the Republic of Georgia, whose mother teaches Wolfert how to prepare Chicken Tabaka; to a mountain village in northern Greece where, with a sister food writer, she searches for fine cheese to complete a savory pie; and to a farm in Turkey, where the country's best bread baker tells her secrets of baking unleavened flat griddle bread.

These delicious,authentic recipes focus on the healthy eating patterns for which the Eastern Mediterranean is increasingly being recognized. Wolfert's recipes are as delightful to read as they are to use. Armchair cooks and travelers will be moved by the descriptive geography and resonate personal stories Paula Wolfert relates along with her fabulous dishes. Wolfert's expertise is renowned among food lovers, amateur and professional, and her joy of discovering new ways to prepare food is infectious to her many devoted readers.

From the Publisher:
The Cooking of the Eastern Mediterranean refers both Paula Wolferts love of great food and the pioneering spirit that has inspired her to travel across the globe many times over in search of the worlds best recipes. In all of her remarkable books, she delves with tireless enthusiasm into her research and writing, ensuring each recipes authenticity and accessibility. In The Cooking of the Eastern Mediterranean, she brings readers and cooks into the kitchens that produce the healthy home cooking that is the trademark of such lands as Macedonian, Turkey, Syria, and the countries on the Black Sea. Wolferts food dazzles the palate. Her book begins with recipes for sauces and dips, including two walnut and pomegranate sauces; soups include Anatolian Sour Soup and Macedonian "Green Cream." Meat, poultry, and fish dishes include eleven varities of kibbeh, Duck with Quinces, and Skewered Swordfish. Her sumptuous recipes for vegetables and grains--stuffed eggplants, pilafs, and pomegranate-flavored vegetables, to name a few--reflect the bounty and healthful eating patterns of the Eastern Mediterranean. Wolferts Middle Eastern grain salads are healthy and rich with flavor. Paula travels into the kitchens of native cooks to ensure that her recipes are as genuine as they are delicious. She takes us into the home of a friend in the Republic of Georgia, whose mother teaches Wolfert how to prepare Chicken Tabaka; to a mountain village in northern Greece where, with a sister food writer, she searches for fine cheese to complete a savory pie; and to a farm in Turkey, where the countrys best bread baker tells her secrets of baking unleavened flat griddle bread. These delicious, authentic recipes focus on the healthy eating patterns for which the Eastern Mediterranean is increasingly being recognized. Wolferts recipes are as delightful to read as they are to use. Armchair cooks and travelers will be moved by the descriptive geography and resonate personal stories Paula Wolfert relates along with her fabulous dishes. Wolfert's expertise is renowned among food lovers, amateur and professional, and her joy of discovering new ways to prepare food is infectious to her many devoted readers."The Cooking of the Eastern Mediterranean" refers both Paula Wolfert's love of great food and the pioneering spirit that has inspired her to travel across the globe many times over in search of the world's best recipes. In all of her remarkable books, she delves with tireless enthusiasm into her research and writing, ensuring each recipe's authenticity and accessibility. In "The Cooking of the Eastern Mediterranean," she brings readers and cooks into the kitchens that produce the healthy home cooking that is the trademark of such lands as Macedonian, Turkey, Syria, and the countries on the Black Sea. Wolfert's food dazzles the palate. Her book begins with recipes for sauces and dips, including two walnut and pomegranate sauces; soups include Anatolian Sour Soup and Macedonian "Green Cream." Meat, poultry, and fish dishes include eleven varities of "kibbeh," Duck with Quinces, and Skewered Swordfish. Her sumptuous recipes for vegetables and grains-- stuffed eggplants, pilafs, and pomegranate-flavored vegetables, to name a few-- reflect the bounty and healthful eating patterns of the Eastern Mediterranean. Wolfert's Middle Eastern grain salads are healthy and rich with flavor. Paula travels into the kitchens of native cooks to ensure that her recipes are as genuine as they are delicious. She takes us into the home of a friend in the Republic of Georgia, whose mother teaches Wolfert how to prepare Chicken Tabaka; to a mountain village in northern Greece where, with a sister food writer, she searches for fine cheese to complete a savory pie; and to a farm in Turkey, where the country's best bread baker tells her secrets of baking unleavened flat griddle bread. These delicious,authentic recipes focus on the healthy eating patterns for which the Eastern Mediterranean is increasingly being recognized. Wolfert's recipes are as delightful to read as they are to use. Armchair cooks and travelers will be moved by the descriptive geography and resonate personal stories Paula Wolfert relates along with her fabulous dishes. Wolfert's expertise is renowned among food lovers, amateur and professional, and her joy of discovering new ways to prepare food is infectious to her many devoted readers.
Annotation:
Wolfert has lived and travelled in the Mediterranean region for over thirty years. This volume focuses on recipes from Eastern Mediterranean countries such as Macedonia, Syria, and Georgia, usually in the news more for their politics than for their cuisine. The dishes--Bulgar Pilaf with Toasted Noodles, Marinated Pork Kebabs, Baby-sized Kibbehs stuffed with Braised Lamb Shank, Tomato, and Onion, and Stewed Potatoes with Tomato and Feta--represent authentic, old-fashioned country cooking and require a degree of culinary competence.
Author Bio
Paula Wolfert
Born in Brooklyn in the early 1940s, Paula Wolfert married young, with no knowledge whatsoever of how to cook. She took a cooking course at Dionne Lucas's Cordon Bleu, and, knowing at once that she had found her m?tier, dropped out of college to devote herself to good food. Her husband's job took the couple to Tangier, where they became friends with Jane and Paul Bowles, William Burroughs, and Tennessee Williams, and where Wolfert discovered Moroccan cuisine, which was to define her life as a cookbook writer. After her second marriage--to the mystery writer William Bayer--she lived in Tangier again for five years; her first book, COUSCOUS AND OTHER GOOD FOOD FROM MOROCCO, was published in 1973. Since then, Wolfert has lived in and traveled to many other parts of the Mediterranean, including the south of France and the eastern Mediterranean, and has written cookbooks reflecting the cuisines of each area. Over the years, she has become more health-conscious, removing fat from her recipes and emphasizing vegetables over meat, but she has remained firm in her dedication to bringing authentic Mediterranean cooking to a wide audience. She has said, "I'll spend the rest of my life doing this, and I will never finish."

Praise

Cooks Illustrated
"...[T]his is a work that you can savor; it's a pleasure to read and to thumb through, as well as to cook from." - Mark Bittman July/August 1994

Product Attributes

Product attributeBook Format:   Hardcover
Product attributeNumber of Pages:   0448
Product attributePublisher:   Ecco Press
Advertisement Bottom