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Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings Hardcover – May 17, 2008


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Product Details

  • Hardcover: 352 pages
  • Publisher: W. W. Norton & Company; Complete Numbers Starting with 1, 1st Ed edition (May 17, 2008)
  • Language: English
  • ISBN-10: 0393065006
  • ISBN-13: 978-0393065008
  • Product Dimensions: 0.8 x 0.1 x 0.9 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #954,771 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Chef Goldstein, author of several Mediterranean cookbooks, focuses here on 146 delicious salads and small plates... to show the versatility of Mediterranean dressings as marinades and finishing sauces. And with these, she hopes to change the way the average American diner thinks of salad—as a bowl of leafy greens tossed with a dressing, served as a precursor to a meal. In fact, leafy greens make up only one of seven categories included in Goldstein's collection (others include fruit, bean, and grain salads as well as protein-based seafood, meat and poultry salads). Although many ingredients are repeated, Goldstein manages to make each recipe fresh and enticing. Readers may be familiar with some of the traditional classics such as Panzanella (bread salad) and Salad Niçoise. However, the real magic of the book lies with the lesser-known dishes like Italian Parsley Salad with Pecorino, Catalan Salt Cod and Pepper Salad, and Vitello Tonnato (veal with creamy tuna sauce). Well researched, and highly informative, each section begins with a list of ingredients and their definitions, while each recipe includes history on the dish as well as some of Goldstein's related personal experiences. This book is a delight, an inspiring collection. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Joyce Goldstein is a consultant to the restaurant and food industries and a columnist for the San Francisco Chronicle. For twelve years she was chef-owner of Square One, the pioneering San Francisco Mediterranean restaurant. She lives in San Francisco, California.

Dan Barber is a chef and owner of several restaurants including Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York.

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Customer Reviews

I first checked this book out of the local library.
D. H. Jerome
The 351 pages between the covers are chock full of recipes, pairings, tips, and anecdotes that we all felt that Joyce was with us in the kitchen while we were cooking.
Lynda Zuber Sassi
Whether you're looking for a one dish salad meal or an interesting accompaniment to a main dish, you will find an interesting and tasty recipe in this book.
Jill Clardy

Most Helpful Customer Reviews

71 of 72 people found the following review helpful By Lynda Zuber Sassi on August 25, 2008
Format: Hardcover
My cookbook club met recently and reviewed this book. Here is a summary of our thoughts.

Mediterranean Fresh is one of those cookbooks that become a kitchen staple. The 351 pages between the covers are chock full of recipes, pairings, tips, and anecdotes that we all felt that Joyce was with us in the kitchen while we were cooking. Her voice is so natural, tips so forthcoming that her years of experience in the kitchen and writing cookbooks shine right through and make the book extremely readable and interesting.

Headnotes were all relevant to the recipe, most contained tips, suggestions, and stories. We ended up reading several out loud when discussing a respective recipe. One guest even chose the Beets and Greens with Yogurt Dressing p.124 because of the headnote - "This dish is a visual bombshell because the beets tint the yogurt an electric pink" - how often do we get to make and serve something that's electric pink?!

The recipes were all pretty easy - on a 1-10 scale, most were ranked in the 2-4 range. And while they were not terribly difficult to make, some were time consuming and some have several ingredients which could be intimidating.

We all loved that each recipe had a primary dressing then alternate dressings as well as ingredients that could be added to offer options and variety. We also liked the dressing section in the back and appreciated the lists of recipes that the dressing worked with.

The favorite dressing was the Moroccan Charmoula p.326 - it was served with Moroccan Lamb Sausage p.255. We coined it "secret sauce" and decided that it went well on the Cheese-Stuffed Eggplant Rolls p.89, mixed into the Greek Country Salad, p.77, and drizzled atop the Couscous Salad p.176.
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39 of 41 people found the following review helpful By Lynn Harnett VINE VOICE on July 2, 2008
Format: Hardcover
Veteran food writer Goldstein's colorful, earthy book of Mediterranean one-dish salad meals is soothingly practical, with new and fresh ideas for family and company.

From Tunisian Cauliflower, Artichoke and Potato Salad to Gazpacho Bread Salad to Turkish Chicken Salad with Walnut Tahini Dressing, Goldstein offers cool, healthy and different solutions to summer meals. The book is divided into two sections - 250 pages of salads and then almost 70 pages of dressings. Each salad includes a brief introduction, possible variations, and several suggested alternative dressings. Many are accompanied by sumptuous full-page photos.

There are seven salad chapters including the basic five - leafy greens, vegetables, fruit, grain, and bean, many of which can be augmented with protein. She also includes two chapters that feature meat or seafood as the star ingredient. Each chapter begins with a primer on the basic ingredients and some Mediterranean preparations tips.

From the simplest (Zucchini with Mint and Vinegar; Lentil) to the simply elegant (Duck Breast with Pears, Walnuts, and Belgian Endive; Green and White Asparagus with Hazelnut Cream Dressing; Smoked Trout Salad with Lemon Cream Dressing), from the homey (Bean Puree with Toasted Cumin Dressing; Spanish Rice Salad) to the refreshing (Moroccan Salad of Raw Grated Carrots with Citrus Cinnamon Dressing; Couscous with Almonds, Raisin, and Saffron Onions), Goldstein supplies plenty of opportunities for spicing up the summer palate.

There are also traditional salads - Greek Salad with Feta, Tabbouleh, Salade Nicoise and variations on tradition - Paella Rice, Pasta with Pesto Vinaigrette, Turkish Chopped Salad.

An attractive, inspirational book, which should gain a prominent place in any summer kitchen.
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16 of 16 people found the following review helpful By Amazon Customer on October 25, 2008
Format: Hardcover
I borrowed this from the library and renewed so many times I just decided to buy it! :) One of the things I really like is that each salad has several alternate dressings, so that you can keep things interesting or just better tailored to what you have on hand that day. I particularly liked the Parsley salad with the lemon-based dressing and I have even enjoyed the roasted eggplant with Pesto vinaigrette. ( And I have never cared for eggplant)
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9 of 9 people found the following review helpful By kiwanissandy VINE VOICE on February 7, 2009
Format: Hardcover
This cookbook takes all the typical Mediterranean flavors and creates tons of recipes. There are loads of salads all with a suggested dressing and then alternate dressings. You will find eggplant, fava beans, olives galore, capers, cannellini beans, squid, anchovies, sardines and all the other mediterranean foods are abundant in this cookbook.

Tuna Tartare, Escabeche, Catalan Salt cod, Mussel and potato salad, Radicchio salad agrodolce, Veal & Tuna Vitello Tonnato, will have you cooking for days. There was no photo of the grilled squid stuffed with rice and shrimp but it sounded intriguing. There are few pictures, the pages are glossy so they would wipe clean. Most of the recipes are one plate meals.
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8 of 8 people found the following review helpful By Doug Mosley on April 23, 2009
Format: Hardcover
Now why am I writing about Mediterranean diet books in a publication about barbecue? Because of all the diets I've seen (and trust me, I've tried `em all), I particularly like the Mediterranean diets because of the prominence of grilled foods. To me, that comes closest to the foods I enjoy most. Plus, I enjoy preparing that sort of food....
"Mediterranean Fresh"...this book has those mouth-watering full-color pics that I always love to see. Don't be hasty in drawing a conclusion on a book about salads; this book goes waaaaay beyond a plateful of leafy greens. You'll be surprised at the salad recipes included here, plus Goldstein goes a step further by providing recipes for meat dishes that involve some of the marinades she presents (i.e., Grilled Chicken in Hot Pepper Citrus Marinade).
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