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.
|Publisher:||Houghton Mifflin Harcourt|
|Product dimensions:||7.50(w) x 9.25(h) x 1.35(d)|
About the Author
PAULA WOLFERT is an expert on Mediterranean food and the author of seven other cookbooks, including Mediterranean Cooking, The Slow Mediterranean Kitchen, and The Cooking of Southwest France. Her work has received 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. In 2008, the James Beard Foundation inducted her work into the Cookbook Hall of Fame. A regular columnist for Food & Wine magazine, Wolfert lives in Sonoma, California. Her Web site is www.paula-wolfert.com. Her fans can also follow her via her Facebook/Clay Pot Cooking page and on twitter.com/Soumak.
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 dishesa connection to the grand tradition of cookery, to hundreds of generations of cooks from the past."
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
Bruschettas and Other Toasts.
Dips and Spreads.
Nuts and Cheeses.
MEDITERRANEAN SALADS AND COLD VEGETABLE DISHES.
HOT AND COLD SOUPS.
Squid, Cuttlefish, and Octopus.
CHICKEN, DUCK, AND GAME BIRDS.
THE MEDITERRANEAN LARDER.
Mail Order Sources for Specialty Ingredients.