Mediterranean: Naturally nutritious recipes from the world's healthiest diet

by Susie Theodorou

Overview

Eating healthily has never been easier with Susie Theodorou's new book Mediterranean. Susie explores how the Mediterranean diet is a lifestyle choice and a pattern of eating based on rural life where people used to eat what they grew and enjoy it communally. Her approach embraces seasonal and nutritious foods, without the strict regime of a diet book. She does not focus on weight loss or weight gain but instead promotes a healthier and happier way of life.

Raised by Greek-Cypriot parents on a diet of freshly picked, plucked and cooked food, Susie knows first-hand the benefits of eating traditional Mediterranean dishes. And because you are focusing on simple combinations of exceptional ingredients, this is cooking on a budget. A self-confessed 'lazy cook', Susie has multiple ideas for using olives, tomatoes, tinned fish, white cheese, homemade hummus, and simple dressings for meat and fish. There are also tips on how to feed more friends with less food, how to stock a Mediterranean larder to be proud of and how to eat seasonally.

And with recipes like Pan-seared Figs with Pecorino & Rocket, Charred Mixed Greens with Fennel & Lemons, Courgette & Dill Fritters, and Fish En Papillotte with Capers & Tomatoes, you will be inspired to cook up a Mediterranean feast any day of the week.

Product Details

ISBN-13:	9780857834799
Publisher:	Octopus Books
Publication date:	10/02/2018
Pages:	192
Sales rank:	654,447
Product dimensions:	8.20(w) x 9.80(h) x 0.70(d)

About the Author

Susie Theodorou is a world-renowned food stylist and trained home economist. Born and raised in London to Greek Cypriot parents, Susie is keen to shout about the Mediterranean diet she grew up with.

Editorial Reviews

11/12/2018
Theodorou (Coffee and Bites), a professional food stylist, celebrates the Mediterranean diet in this appealing and beautifully photographed volume. She provides an array of recipes—mostly from Greece, Italy, and Spain—for simple dishes. Theodorou explains that this way of eating, which she says is optimal for weight control, is not a diet plan but a healthy lifestyle choice full of plant-based foods rich in vitamins, minerals, and antioxidants. She embraces flour made from buckwheat, rye, spelt, and chestnut, as well as whole grain rice and farro (which is substituted for rice in Venetian risotto). The recipes include a glorious orecchiette with butternut squash and sage, white bean puree, and olive oil–fried eggs. Lamb and pork are highlighted in an array of preparations including barbecued lamb rib chops with rosemary and cherry tomatoes and roasted pork chops with broccoli rapini. She also provides ample fish, shellfish, and poultry recipes (including grilled mackerel, mussels with nduja, and barbecue chicken with green olives) along with salads and a wonderful chapter on slow-cooked meals such as beetroot with feta. Suitable for cooks at all levels, this enticing cookbook will be embraced by those looking to improve the healthfulness of their diets. (Oct.)

Publishers Weekly