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Mediterranean Kitchen

Mediterranean Kitchen

by Joyce Esersky Goldstein

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Goldstein is that rarity among chefs--a successful restaurant owner (of San Francisco's Square One), food columnist ( San Francisco Chronicle ), and self-taught, self-made cook. And as a mother whose children work with her (how many cooks can say, ``my son, the sommelier''?), Goldstein takes a practical approach to working with food. While American ingredients may not create the most authentic Mediterranean fare, she reassures, ``We cook this food with the best ingredients available . . . it will be in the spirit of the Mediterranean.'' Her down-to-earth attitude finds its culinary counterpart in food that is ``simple, unpretentious . . . satisfying to eat and not too complicated to prepare.'' Twelve chapters cover appetizers, salads, soups, pastas, beans, grains, fish, poultry, meats, vegetables and desserts, illustrated by daughter Rachel. Standouts include a simple, refreshing black bean salad with prosciutto and hard-cooked eggs and a mushroom and hazelnut soup. As befits a home kitchen, dishes may be partially or entirely prepared ahead and assembled at the last minute. Illustrations not seen by PW. (Nov.)
Library Journal - Library Journal
There has been a resurgence of interest in ``the cuisine of the sun,'' with its flavorful, full-bodied dishes that emphasize the purity of their ingredients. Goldstein, chef of San Francisco's Square One restaurant, cooks food inspired by Mediterranean cooking; some of her dishes are quite traditional, others are ``free interpretations'' of this cuisine: Fritto Misto al Mare, Grilled Tuna Salad with Moroccan Salsa, Blood Orange Ice Cream. Goldstein is a teacher as well as a chef, and her recipes are clear and easy to follow. For area and larger collections.

Product Details

HarperCollins Publishers
Publication date:
Edition description:
1st ed
Product dimensions:
7.65(w) x 10.19(h) x 1.21(d)

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