Slow Mediterranean Kitchen: Recipes for the Passionate Cook

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Overview

From one of the leading lights of contemporary gastronomy comes an irresistible collection of slow-cooked, flavor-drenched dishes from the cuisines of the Mediterranean Who can resist the sensuous delights of a slow-simmered stew, salmon fillet slow-roasted until it is soft as silk, or leg of lamb braised until it is meltingly tender? Slow cooking is the hottest new trend in food, and no one better captures the art of sumptuous, unhurried cooking than renowned food writer Paula Wolfert. In The Slow Mediterranean Kitchen, she returns to her favorite culinary regions and shares an enticing treasure trove of more than 150 authentic recipes that wend their way from North Africa and the ...

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Overview

From one of the leading lights of contemporary gastronomy comes an irresistible collection of slow-cooked, flavor-drenched dishes from the cuisines of the Mediterranean Who can resist the sensuous delights of a slow-simmered stew, salmon fillet slow-roasted until it is soft as silk, or leg of lamb braised until it is meltingly tender? Slow cooking is the hottest new trend in food, and no one better captures the art of sumptuous, unhurried cooking than renowned food writer Paula Wolfert. In The Slow Mediterranean Kitchen, she returns to her favorite culinary regions and shares an enticing treasure trove of more than 150 authentic recipes that wend their way from North Africa and the Eastern Mediterranean to Italy, Spain, and the South of France. With her trademark passion for detail and curiosity about cultural traditions and innovations, she offers loyal fans and new converts the secrets to simmering, slow roasting, braising, poaching, and marinating their way to flavor-drenched dishes that capture the enchanting tastes and aromas of the Mediterranean table. Perfect for anyone who loves to cook, this rich resource is a must-have for the bookshelf of everyone who is serious about food.
Paula Wolfert (Sonoma, CA) is widely acknowledged to be the premier food writer in America. Her writing has received many awards, including the Julia Child Award, the M.F.K. Fisher Award, and the James Beard Award. She has a regular column in Food & Wine magazine, and her articles have appeared in such major publications as the New York Times, Saveur, Bon Appétit, and Cook's Illustrated. She is the author of six other cookbooks, including Couscous and Other Good Food from Morocco, Mediterranean Cooking, and The Cooking of South-West France.

Editorial Reviews

Publishers Weekly
Mediterranean cooking expert Wolfert invites readers to sit back and relax, in this, her eighth book (the first has been in print for 30 years)-a charming paean to the kinds of foods that require time to prepare, but are worth the wait. That doesn't mean these are complicated recipes. In fact, most are paragons of the simplicity and highlighting of flavors that have made Mediterranean cooking so popular. Dishes such as a classic Cassoulet use long periods in the oven to produce meltingly soft meat. The dough for Turkish Flatbread Stuffed with Melted Cheese needs to rise overnight, but is produced in a food processor with little effort. A chapter on soups celebrates simmer-it-and-forget-it dishes such as Turkish Red Lentil Soup with Paprika and Mint Sizzle and Mediterranean Marinated Fish Soup, which calls first for soaking fish filets in a mixture of Pernod, wine, thyme and garlic, then covering them with hot broth to cook off any residual rawness. Other recipes simply need to sit for their flavors to meld, as is the case with Cypriot Fresh Fava Bean and Purslane Salad and El Churrasco's Gazpacho with Pine Nuts and Currants. Wolfert does her usual practiced job of seeking out unusual flavors in all corners of the Mediterranean, such as a Butternut Squash and Potato Pie with Tomato, Mint, and Sheep's Milk Cheese from Crete, and providing interesting historical background, like the headnote for Seven-Hour Garlic Crowned Lamb, a recipe culled from a 1929 cookbook of the foods of France's Perigord region. (Sept.) Forecast: Wolfert has become the brand name for Mediterranean cooking, and this polished effort should sell well on the basis of name recognition and general excellence. The only possible impediment is its title and subtitle, which may scare off potential buyers who fear overly complicated recipes or even give the impression that these recipes require a slow cooker. Copyright 2003 Reed Business Information.
Library Journal
In her many previous books (e.g., the now-classic Couscous and Other Good Foods from Morocco), Wolfert wrote about the Mediterranean lifestyle, and here she seeks to recapture that way of life whose "friendly but voluptuous eating experiences" are no longer so easy to find, regrettably. To that end, she offers recipes intended to be both satisfying to prepare and delicious to eat, homey and comforting dishes from all the countries of the region: brodetto Pasquale (Italian Easter Lamb Soup), Expatriate Roast Chicken with Lemon and Olives from Morocco, and Catalonian Fall-Apart Lamb Shanks. Although many recipes call for braising, stewing, and other techniques of long cooking, others are not limited to those techniques, for Wolfert's definition of slow cooking also encompasses marinating and similar techniques-i.e., cooking that requires forethought but not necessarily hours at the stove: Overnight Gorgonzola with Saba Spread, for example, or Mediterranean Marinated Fish Soup, prepared in two stages. Slow-cooked food has become popular with home cooks and restaurant diners alike, and Wolfert's celebration of the pleasures of that approach, with its dozens of delicious and unusual recipes, is highly recommended. Copyright 2003 Reed Business Information.

Product Details

  • ISBN-13: 9780471262886
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 10/1/2003
  • Edition number: 1
  • Pages: 400
  • Sales rank: 249,367
  • Product dimensions: 8.40 (w) x 9.55 (h) x 1.25 (d)

Meet the Author

Paula Wolfert is widely acknowledged as one of the premier food writers in America. Her writing has received many awards, including the Julia Child Award, the M.F.K. Fisher Award, the James Beard Award, the Cook's Magazine Platinum Plate Award, and the Perigueux Award for Lifetime Achievement. She has a regular column in Food & Wine magazine, and her articles have appeared in major publications, including the New York Times, Saveur, Fine Cooking, and Cook's Illustrated. She is the author of six other cookbooks, including Couscous and Other Good Food from Morocco, Mediterranean Cooking, and The Cooking of South-West France.

Read an Excerpt

Slow cooking is ancient, the way food was prepared when man first began to cook. I find something very earthy and 'connecting' when I execute slow-cooked dishes—a connection to the grand tradition of cookery, to hundreds of generations of cooks from the past."
—Paula Wolfert

Who can resist the leisurely delights of a slow-simmered stew, salmon fillet oven-steamed until it is as soft as silk, or leg of lamb braised until it is meltingly tender? Slow cooking is a deliciously rewarding art, and there is no one better to capture its sumptuous, unhurried charms than renowned food writer Paula Wolfert.

In The Slow Mediterranean Kitchen, Wolfert returns to her favorite culinary region and shares an enticing collection of more than 150 authentic recipes that wend their way from North Africa and the Eastern Mediterranean to Italy, Spain, and the South of France.

With her trademark passion for detail and curiosity about cultural traditions and innovations, she unveils the secrets of simmering, slow-roasting, braising, poaching, and marinating to achieve flavor-drenched dishes that capture the enchanting tastes and aromas of the Mediterranean table.

Whether offering lusty and complex dishes or exploring techniques such as the subtle "Mediterranean alchemy" of vegetables cooked slowly in their own juices, Wolfert blends and harmonizes flavors until they reach perfect culinary pitch. Ragout of Artichokes with Wine and Herbs, Pot-Roasted Pork Loin with Fall Fruits, Moroccan Lamb, Quince, and Baby Okra Tagine, and Fig, Fennel, and Lemon Tart are just several of the slow-cooked gems in these pages. There are tantalizing choices from every part of themenu, from zesty dips and spreads to distinctive desserts and sweets, plus color photographs of finished dishes that offer temptation and inspiration in equal measure.

Drawing on her expert knowledge of the Mediterranean, Paula Wolfert provides fascinating notes on the history and background of the dishes. She also offers a wealth of valuable tips, from a simple way to slow-roast almonds to the trick of rinsing chopped onions before cooking to mute their bite.

Perfect for cooking on weekends, in advance, or anytime, this rich resource is an irresistible find for everyone who is serious about food.

Table of Contents

Acknowledgments ix
Introduction xiii
Appetizers 1
Bruschettas and Other Toasts 2
Dips and Spreads 14
Nuts and Cheeses 25
Stuffed Flatbreads 36
Mediterranean Salads and Cold Vegetable Dishes 43
Hot and Cold Soups 65
Seafood 95
Shellfish 99
Squid, Cuttlefish, and Octopus 109
Fish 116
Chicken, Duck, and Game Birds 133
Meats 161
Pork 164
Beef 187
Veal 194
Lamb 204
Vegetables 233
Desserts 273
The Mediterranean Larder 301
Appendices
Mail Order Sources for Specialty Ingredients 322
Equipment 328
Bibliography 331
Index 334

Customer Reviews

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Sort by: Showing all of 6 Customer Reviews

  • Anonymous

    Posted January 14, 2004

    Wonderful food!

    I checked this title out at my local library and, after trying out a few recipes, decided I needed my own copy. The recipes are very tasty, and I like the author's attitude that good food is worth taking time for. This is a perfect cookbook for weedends when you have time to make something special.

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