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Mediterranean Vegetables: A Cook's ABC of Vegetables and Their Preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa, with More than 200 Authentic Recipes for the Home Cook
     

Mediterranean Vegetables: A Cook's ABC of Vegetables and Their Preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa, with More than 200 Authentic Recipes for the Home Cook

by Clifford A. Wright
 
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

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 it 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, Etouffee 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.

Editorial Reviews

Publishers Weekly
A thoroughly comprehensive guide to vegetables from Mediterranean countries, Wright's latest is part cookbook, part academic reference. Originally an appendix to Wright's Mediterranean Feast, this book's alphabetically ordered vegetables run the gamut from acanthus-leaved thistle to zucchini. Wright admits that "practically speaking, only about eighty or ninety of the over two hundred vegetables listed will be even remotely available to a typical American cook." The book lists vegetables' English and Mediterranean names, characteristics, varieties, plant origins and history, and explains how to buy, store and prepare them for cooking. No nutritional information is given; the author wants to guide the reader away from what he views as "the gastronomically destructive `food as fuel' concept." While information on grape hyacinth, paper pumpkinseed and sea holly might seem esoteric to the average cook, some of Wright's recipes are treasures indeed. Shawandar bi'l-Laban (Beets with Yogurt) is stunningly colorful, and the fresh mint along with garlic is new and unexpected. Makbuba (A Potato and Bell Pepper Frittata in the Style of the Tunisian Jews) is made with ingredients most American cooks have, and caraway and coriander seeds enhance its simple ingredients in new ways. While Wright's recipes focus on vegetables, they are not exclusively vegetarian; it is common in Mediterranean cuisine for meat and dairy products to be used as condiments for vegetables. Impeccably researched, this book will appeal to botanists, food scholars and vegetable aficionados. Agent, Doe Coover. (Sept.) Copyright 2001 Cahners Business Information.
Library Journal
Wright's latest book was originally intended as an appendix to his impressive Mediterranean Feast, but he realized that it should be a book in itself. This thoroughly researched guide to more than 200 vegetables used in Mediterranean cuisine is, in fact, unique. For some of the more obscure entries some of the vegetables are unavailable outside of the region or, even there, are only foraged rather than commercially raised he provides only the English name, botanical name and family, other common names (including those in French, Italian, etc.), and "characteristics and varieties." In addition to this information, other listings indicate origin, history, a short growing guide, buying and preparation tips, and recipes, as appropriate. Thus, he gives the Albanian yam, for example, just a brief identification, while the artichoke entry runs to four pages of text plus 16 recipes. Of interest to cooks, gardeners, and culinary historians, this is recommended for special and larger collections, as well as any library where Wright's A Mediterranean Feast is popular. Copyright 2001 Cahners Business Information.

Product Details

ISBN-13:
9781558321960
Publisher:
Harvard Common Press, The
Publication date:
08/28/2001
Pages:
416
Product dimensions:
7.62(w) x 9.34(h) x 1.44(d)

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