Mediterranean Vegetables: A Cook's Compendium of all the Vegetables from The World's Healthiest Cuisine, with More than 200 Recipes

Overview

Mediterranean food is the home cooking of many local cultures, a way of cooking derived from generous people, rustic foods, and simple pleasures. Its clear, robust flavors and uncomplicated preparations have made it a favorite of Americans and have earned it an honored place in our culinary tradition.
 
What makes Mediterranean vegetable cookery so wonderful is the way its ingredients have been combined to create a host of delicious ...

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Mediterranean Vegetables: A Cook's Compendium of all the Vegetables from The World's Healthiest Cuisine, with More than 200 Re

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Overview

Mediterranean food is the home cooking of many local cultures, a way of cooking derived from generous people, rustic foods, and simple pleasures. Its clear, robust flavors and uncomplicated preparations have made it a favorite of Americans and have earned it an honored place in our culinary tradition.
 
What makes Mediterranean vegetable cookery so wonderful is the way its ingredients have been combined to create a host of delicious dishes virtually unknown until now in American kitchens. Vegetables are high on the list of foods we all want to eat more of, and we’re always looking for new ways to prepare them.
 
With Mediterranean Vegetables, a masterful A–to–Z culinary reference and cookbook, Mediterranean food expert Clifford A. Wright gives us a new world of great tastes. Never before has such a wealth of information on vegetables of the Mediterranean been collected in one place.
 
Each entry describes a vegetable and its varieties, explains its origins and its culinary history from ancient times right up through the present, and details how to grow and harvest is and where to buy it. Included are many vegetables that you may use every day, such as spinach, carrots, peppers, and tomatoes, as well as those you regularly see in markets but are unsure how to prepare, such as celeriac, kohlrabi, and taro. There are also those that you can easily cultivate in your garden or find growing wild, such as borage and garden cress.
 
The countries that border the Mediterranean Sea are exotic and diverse, as is their multitude of vegetable preparations. These 200 recipes, incorporated into appropriate entries, tell stories about the people who created them and the cultures from which they were born. Such a connection between food and history makes cooking, and eating, even more satisfying. Here you will find authentic recipes for such classics as ratatouille, gazpacho, and tabbouleh, as well as recipes for less familiar, but no less delicious, dishes including Artichoke Hearts in Citrus Sauce and Golden Breadcrumbs, Fried Eggplant with Yogurt, Étouffée of White Beans, Carrot Frittata, and more.
 
Comprehensive and eminently accessible, Mediterranean Vegetables is for anyone who wants to read about, grow, cook with, and eat vegetables. It is, quite simply, a must-have reference and cookbook.

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Product Details

  • ISBN-13: 9781558327757
  • Publisher: Harvard Common Press, The
  • Publication date: 5/8/2012
  • Pages: 416
  • Product dimensions: 7.00 (w) x 9.00 (h) x 1.30 (d)

Meet the Author

Clifford A. Wright is a cook, food writer, and research scholar specializing in the cuisines of the Mediterranean. He is the author of ten cookbooks, including A Mediterranean Feast, the winner of the James Beard/KitchenAid Cookbook of the Year and Best Writing on Food awards and nominee for the International Association of Culinary Professionals’ Cookbook of the Year in 2000. The New York Times has recognized Wright as one of the most innovative cooks in America in its “Cooks on the Map” series and praised him for his style of emphasizing regional Mediterranean home cooking with its historical background. He writes frequently for Saveur, Fine Cooking, Gourmet, Bon Appétit, and Food & Wine. He also wrote all food entries for Columbia University’s Encyclopedia of Modern Middle East.
In addition to his food writing, Wright has been featured on numerous television shows including the Food Network’s Cooking Live with Sara Moulton, PBS’s Cook’s Tour, the Discovery Channel’s Home Matters, and over 40 radio programs.
 
Wright’s scholarly approach to food writing is rooted in his successful career in the field of international affairs, beginning as a researcher at the Brookings Institution in Washington, DC, then as a staff fellow at the Institute of Arab Studies in Cambridge, Massachusetts, and finally as the Executive Director of the American Middle East Peace Research Institute. Wright received his Master of Arts degree in Philosophy from the graduate faculty of the New School for Social Research in New York. He was a doctoral candidate at the New School for Social Research and at Georgetown University.
 
Wright has lived in New York, Washington D.C., Boston, France, Switzerland, Austria, and Italy, and now resides in Santa Monica, California.
You can visit his website at cliffordawright.com.

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Read an Excerpt

Mediterranean Vegetables

A Cook's Compendium of all the Vegetables from The World's Healthiest Cuisine, with More than 200 Recipes
By Clifford A. Wright

Harvard Common Press

Copyright © 2012 Clifford A. Wright
All right reserved.

ISBN: 9781558327757

Introduction: This is Not Your Mothers Make-Ahead and Freeze Cookbook


Dinnertime.
The thought can evoke memories of lively, engaged voices, cozy suppers, and candlelight, images of forks chasing the last morsels of this or that on the plate, flavors blending in a happy symphony, satisfied hearts and tummies. Contentment.

Or, the notion of dinnertime can bring to mind that frantic feeling when you come home tired. The dog is barking, the phone is ringing, and the entire household is clamoring, Whats for dinner?

You grope for an answer: fast food? TV dinners? canned soup? These are all quick fixes, but at what cost? All have excess sodium and preservatives, dubious ingredient sources, and questionable taste. What can you do instead to make mealtimes more enjoyable without resorting to less-than-best menu options? How can you make the first dinnertime illustration the norm and the latter the rare blip on the radar screen?

Turn to your freezer, what Alton Brown calls the most potent food preservation device ever devised. That precious icebox can save your bacon when it comes to putting healthy, wholesome meals on the table in record time. Ive been preparing make ahead and freeze meals for almost 15 years now, since I was a young high school teacher with no one to feed but my husband. Today I cook for a small army of eight: my husband and I as well as our six children, aged tot to teen. And while we have our fair share of Calgon, take me away moments, mealtimes are usually enjoyable at our house.

Good eating has always been part of our family culture, from our dating years in affluent Santa Barbara restaurants to laughing as our firstborn devoured peach salsa from a spoon at the age of 10 months to grilling pizzas on the backyard barbecue while famished children wait in line. Mealtimes are an event in our home.

And while I love to cook, as a work-at-home mom, I also like to enjoy time with my family without spending too much time in the kitchen. Making many meals ahead of time allows me to have the best of both worlds. I regularly spend focused time in the kitchen, cooking up a storm, as we call it, and stashing it away in the freezer for later use. The result? Perfect homemade convenience foods that serve me and my family well.

In as little as an hour a week, you, too, can stock your freezer with make-ahead meals and meal components that are tasty, filling, healthy, and budget-friendly. But dont worry, these are not your mothers or your grandmothers -- frozen casseroles. Drawing on modern technology and a global food market full of diverse ingredients, the recipes that follow feature a wide variety of flavor profiles and cooking methods. They appeal to modern, global taste buds, and they can all be prepared in bulk to help you save time in the kitchen. These meals will put the engaged voices and cozy suppers back into your dinnertime memories.

Continues...

Excerpted from Mediterranean Vegetables by Clifford A. Wright Copyright © 2012 by Clifford A. Wright. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Introduction: This Is Not Your Mother’s Make-Ahead and Freeze Cookbook            

Quick-Start Guide: Instructions for Big-Batch Cooking            

The Basics of Freezer Cooking            

Cooking Plans to Fit Your Needs            

Creating Your Own Cooking Plan            

Bountiful Beef            

Crowd-Pleasing Poultry and Seafood            

Sure-Fire Pork and Sausage            

Meatless Marvels            

Soup’s On            

Perfect Pizzas            

Back for Breakfast            

Breads, Muffins, Scones, Rolls, and Then Some           

Desserts When You Crave Them           

Measurement Equivalents            

Index            

Clifford A. Wright is a cook, food writer, and research scholar specializing in the cuisines of the Mediterranean. He is the author of ten cookbooks, including A Mediterranean Feast, the winner of the James Beard/KitchenAid Cookbook of the Year and Best Writing on Food awards and nominee for the International Association of Culinary Professionals’ Cookbook of the Year in 2000. The New York Times has recognized Wright as one of the most innovative cooks in America in its “Cooks on the Map” series and praised him for his style of emphasizing regional Mediterranean home cooking with its historical background. He writes frequently for Saveur, Fine Cooking, Gourmet, Bon Appétit, and Food & Wine. He also wrote all food entries for Columbia University’s Encyclopedia of Modern Middle East.

In addition to his food writing, Wright has been featured on numerous television shows including the Food Network’s Cooking Live with Sara Moulton, PBS’s Cook’s Tour, the Discovery Channel’s Home Matters, and over 40 radio programs.

Wright’s scholarly approach to food writing is rooted in his successful career in the field of international affairs, beginning as a researcher at the Brookings Institution in Washington, DC, then as a staff fellow at the Institute of Arab Studies in Cambridge, Massachusetts, and finally as the Executive Director of the American Middle East Peace Research Institute. Wright received his Master of Arts degree in Philosophy from the graduate faculty of the New School for Social Research in New York. He was a doctoral candidate at the New School for Social Research and at Georgetown University.

Wright has lived in New York, Washington D.C., Boston, France, Switzerland, Austria, and Italy, and now resides in Santa Monica, California.

You can visit his website at cliffordawright.com.

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