"It takes true talent to write a cookbook that will appeal to both neophytes and experts, vegetarians and meat-lovers. For the tenderfoot in the kitchen, this personal introduction to Mediterranean food delivers memorable preparations you'll make over and over. For the expert, it's hard to believe that finally someone has put all our favorite recipes in one place. For the vegetarian, these are delicious all-vegetable recipes. For the omnivore, such as myself, it was two days after reading the book that I realized there were no meat recipes. That's the marraige of a great cuisine with a great cookbook writer."-Clifford A. Wright, winner of the James Beard/KitchenAid Cookbook of the Year and the James Beard Award for the Best Writing on Food in 2000 for "A Mediterranean Feast"Vom Verlag:
Mediterranean food, intensely flavourful and inherently healthy, is one of the world's most appealing cuisines. With 400 original recipes and more than 100 variations covering the many regions of Spain, France, Italy, the Balkans, Greece, Turkey, the Middle East, and North Africa, this superb cookbook is certain to be recognized as the most wholesome and comprehensive resource ever published on Mediterranean vegetarian cookery.This authoritative book is the culmination of Shulman's years of meticulous research. Always at the heart of this cuisine are seasonally fresh ingredients and vibrantly flavourful aromatic herbs, represented here in such delicious creations as Andalusian Gazpacho, Syrian Lentils with Lemon and Pomegranate Molasses, Puglian Macaroni with Arugula and Fresh Tomatoes, and Greek Cauliflower Gratin with Feta and Olives. Rounding out the book is a section on ingredients and stocking a Mediterranean pantry, organized by region.
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