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Typically, Wolfert introduces her recipe for Wheatberries, Lentils, and Rice with Fresh Herbs by regaling you with information about many other pulse-and-grain dishes from Spain to the Middle East that you have probably never heard of. She then enchants you with the story of how a Cretan chef shared this particular recipe, and explains that on Crete, there are three names for this type of soup: one is rooted in ancient times, one is linked to a local festival, and the third uses a play on words.
Few recipes in this, Wolfert's fifth cookbook on the Mediterranean region, are familiar. Her goal is to open our eyes to ingredients like green wheat, farro, mallow, and Tuscan kale. Some of the work records recipes for earthy, traditional dishes that are fast disappearing from the table as women in Mediterranean countries no longer have the time to make them, and as prosperity pulls people away from this "cooking of the poor." This book should also inspire wider demand for wild greens such as tart purslane, spinach-like lamb's quarters, grains like farro, and other unfamiliar Mediterranean ingredients. Wolfert also suggests substitutes, since many of the greens are interchangeable with chard, arugula, watercress, or spinach.
For simple dishes, try Escarole Stuffed with Capers, Golden Raisins, and Pine Nuts; Egyptian koshery, a blend of rice, lentils, pasta, and browned onions; and Winter Squash Pilaf with Bulgur. Bread bakers will be intrigued by recipes that use barley, semolina, and chickpeas. --Dana Jacobi
Too much reading. Great info and recipes if you can wade through it all. I was disappointed that there were no photos of some of the recipes in each section. Read morePublished 13 months ago by Ginger Small
There is not a SINGLE picture of ANY recipe in this book. Hugely disappointing. Had I known this I would have NEVER purchased it. Read morePublished 16 months ago by Lorraine
This is a vintage 1998 cook book ahead of its time in emphasizing a variety of grains and greens. Even more useful now that so many more greens are available and the value of the... Read morePublished 17 months ago by Linda M. Burrell
What can I say, I'm a fan. I love her cookbooks. She makes cuisines approachable and this one is no different. Read morePublished 17 months ago by Amazon Customer
I first found this book in the cooking section of my local library and checked it out three times before I bit the bullet and bought it for myself. Read morePublished 20 months ago by Katharine
All of the recipes in this book are interesting and well described. It is hard to find fault with any aspect of it. Full of secrets and well written.Published on January 30, 2013 by Bruce Hart
Paula Wolfert's cookbooks have always been among my favorites. She opened my eyes to food in Syria, Southwest France, Morocco, and the whole Mediterranean area. Read morePublished on January 12, 2013 by Joan K. Mocine
Ever since I first purchased her cookbook, Couscous and Other Good Food from Morocco, I have been a fan of Paula Wolfert. Read morePublished on April 5, 2008 by Lee Duke
ugh--after appreciating many of ms. wolfert's many cookbooks and other written offerings, i was deeply disappointed by this book. Read morePublished on January 12, 2008 by fatima