Offers a brief history of each country, recipes for native dishes, and stories that evoke the particular kitchen or dining room where the author first tried each dish
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Joanne Weir is an internationally known chef and cooking teacher who trained with Madeleine Kamman and cooked at Chez Panisse with Alice Waters. In addition to writing numerous pieces for food magazines, she contributed to the prize-winning France: A Culinary Journal and American Food: A Celebration. This is her first cookbook.
s that circle the Mediterranean share more than the sea's azure waters. They share a love of first courses -- tapas from Spain, hors d'oeuvres and entrees from France, Italy's antipasti and primi piatti, mezethes from Greece, and the meze of the Levant and North Africa. These small dishes reflect the region's extraordinary bounty, its reliance on seasonal produce, and its emphasis on straightforward preparation.
More than 220 recipes demonstrate both the unity and the variety of Mediterranean cuisine. Olive oil, garlic, tomatoes, eggplant, peppers, onions, and fresh herbs are the foundation of all Mediterranean cooking. But what a tremendous range of flavors and textures emanate from those ingredients!
Often one brilliant idea is manipulated differently by each cuisine. Take flat bread: In Spain we find Coca de la Huerta, a summer vegetable flat bread from the Balearic Islands. France offers Provence's Pissaladiere, laced with anchovies, onions, and olives. You're probably fa
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