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The Everything Mediterranean Cookbook: An Enticing Collection of 300 Healthy, Delicious Recipes from the Land of Sun and Sea Paperback – May 1, 2003


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The Everything Mediterranean Cookbook: An Enticing Collection of 300 Healthy, Delicious Recipes from the Land of Sun and Sea + The Mediterranean Diet for Beginners: The Complete Guide - 40 Delicious Recipes, 7-Day Diet Meal Plan, and 10 Tips for Success + Mediterranean Diet Cookbook For Dummies
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Product Details

  • Series: Everything®
  • Paperback: 304 pages
  • Publisher: Adams Media (May 1, 2003)
  • Language: English
  • ISBN-10: 1580628699
  • ISBN-13: 978-1580628693
  • Product Dimensions: 9.2 x 8 x 0.9 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #408,947 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Dawn Altomari-Rathjen earned her bachelor’s degree in Culinary Arts Management from the Culinary Institute of America and has been a chef and culinary manager at several restaurants. She lives in Port Ewan, New York.

Jennifer M. Bendelius, M.S., R.D., earned her masters degree from Columbia University. She is a member of the American Dietetic Association. Ms. Bendelius lives in Fort Lee, New Jersey.

Excerpt. © Reprinted by permission. All rights reserved.

Stuffed Artichoke
Serves: 6

3 Artichokes
1 ½ Lb. Ground Beef, Lean
1 Medium Onion
4 Cloves Garlic
1 Shallot
6 Slices Italian Bread
1 Egg
2 oz. Grated Parmesan Cheese

1. Cut artichoke in half lengthwise – Leave stem on but peel with vegetable peeler – Remove choke blanche and shock – Peel and dice onion and shallot – Peel and mince garlic.

2. Slice bread thick – Soak in water – Squeeze water out.

3. Mix ground meat, onions, garlic, shallot, oregano, basil, pepper, bread, eggs, and Parmesan cheese.

4. Stuff leaf – Place cut side down in deep roasting pan.

5. Bake covered at 375 for 45 minutes.

6. Uncover and bake for 10 – 15 minutes.

Turkey Breast Piccatta
Serves 6

1 ½ Lb. Boneless Turkey Breast
¼ Cup Flour
¼ Bunch Parsley
1 Lemon
¼ Cup White Wine*
½ Tbsp. Capers
1 Tbsp. Olive Oil
½ Cup Turkey Stock (page XX)

1. Slice turkey breast into thin scalloping size portions - Zest, grate and juice lemon - Clean and chop parsley

2. Heat oil to medium high temperature in large sauté pan - Dredge turkey in flour - Sauté until light golden brown on each side.

3. Add wine and lemon juice - Let reduce by half - Add stock and simmer in high temperature for 1 minute.

4. Remove from pan and keep warm - Allow liquid to reduce by half.

5. To serve sprinkle with capers and parsley - Drizzle with sauce.

Lobster Risotto
Serves 6

2 Tsp. Extra Virgin Olive Oil
1 Medium Onion
1 Shallot
3 Cloves Garlic
1 ½ Cup Arborio Rice
¼ Cup White Wine *
1 ½ Lb. Lobster *
¼ Cup Asiago Grated Cheese
½ Bunch Parsley

1. Heat oil in medium frying pan - Peel and dice onion and shallot - Peel and mince garlic - Sauté onion for 2 minutes, add shallot to sauté for 1 minute more - Add garlic let sauté for yet another minute.

2. Add rice - Mix well with sautéed mixture - Pour in wine and let reduce.

3. Add stock, ½ cup at a time - Stir until fully incorporated before adding the rest - Continue process until all stock is incorporated and rice is thoroughly cooked.

4. Remove from heat - Stir in cooked lobster and cheese - Sprinkle with parsley and serve.


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Customer Reviews

No spices or herbs whatsoever; I should have improvised and added my own.
SaraMdphd
So if you're looking for a cookbook that you can just pick up and instantly make the recipe, this is not the one for you.
Cooking Goddess
If you love to cook and want to make healthy dinners for your family then I recommend this book.
L. Galyean

Most Helpful Customer Reviews

76 of 80 people found the following review helpful By Cooking Goddess on May 12, 2007
Format: Paperback
I haven't tried any of the recipes yet because most of them require the prior preparation of a stock or sauce (recipes are also provided for these)in order to prepare the main recipe. The recipes sound good and flavorful, but I need to make the time to prepare the sauces/stocks and put them in the freezer so I can make these recipes on a moments notice. So if you're looking for a cookbook that you can just pick up and instantly make the recipe, this is not the one for you.
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29 of 30 people found the following review helpful By L. Galyean on October 20, 2010
Format: Paperback Verified Purchase
Yes, these recipes take time because you have to do some homemade stock, but that is why they taste so much better. I am a Chef and I write recipes and have written several cookbooks myself. I can tell you this book and recipes are very good and a much healthier way about cooking. I already make my own stock and sauces, because it is much healthier (taste better) then buying store bought high sodium and full of MSG stocks and sauces. I have learned in Italy how to cook Italian food and this book is pretty close to the real thing. If you love to cook and want to make healthy dinners for your family then I recommend this book. If you are wanting a quick meal then this is not the book for you, although they do have some quick recipes too. Mediterranean cooking is all about Fresh, Fresh, Fresh Ingredients and that is why it taste so good.

Enjoy Life and Happy Cooking,

Chef Linda
The Art of Cuisine
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33 of 38 people found the following review helpful By Bonita S. Gilbert on October 12, 2009
Format: Paperback Verified Purchase
I wish the marketing had been clearer that this is mainly a diet book. The inclusion of such recipes as the one for steamed broccoli was so disappointing. I have a repertoire of stocks that goes far beyond what this book offers and am used to having them on hand all the time. I am a fairly accomplished cook and was looking to branch into traditional Mediterranean cuisine which I have never tried before. This book does not take you there. It's going to the library sale.
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12 of 12 people found the following review helpful By Kat Smith on February 21, 2011
Format: Paperback
This diet is really great! However the only down fall I found is that it is very costly. Eating fresh and organic is most certainly way to go but we were spending way too much on food to be on this diet. Recipes are wonderful and you feel really good after you eat a lot of these foods for awhile. This diet is not for someone on a budget.
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62 of 78 people found the following review helpful By Midwest Book Review on July 20, 2003
Format: Paperback
Collaboratively compiled by culinary expert and restaurant manager Dawn Altomari-Rathjen and registered dietician Jennifer M. Bendelius, The Everything Mediterranean Cookbook presents three hundred health-conscious and delicious recipes from the Mediterranean ranging from Stovetop Poached Fresh Cod; Red Lentil Lasagna; and Pasta with Arugula and Brie; to Broccoli Raab with Bread Crumbs; Caramelized Onion Tart; and Fresh Fruit Chowder. Simple instructions to bringing out maximum flavor with efficiency make The Everything Mediterranean Cookbook an excellent, easy-to-follow recipe guide and a commendable addition to even the most novice of kitchen cooks.
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18 of 21 people found the following review helpful By SaraMdphd on August 7, 2011
Format: Paperback
My issue with this book isn't so much that it could be a diet book (though some of the recipes are a little... lean), or that it expects you to make your own stocks and sauces, or that some of the ingredients are more expensive than I'd prefer -- though those are all valid points. Rather, my issue is that all of the recipes I've encountered so far (and I mean ALL) are too vague in their instructions, or seem to call for incorrect amounts of ingredients. A few examples:

-Vegetable Samosas, pg. 200 -- There is no way that an amount of flour totaling only 3/4 of a cup can make 6, 4-inch circular pieces of dough that *don't* fall apart when you try to handle them, especially if the only thing holding them together is water and olive oil. I think I got 3, 3-inch pieces out of this, and they had almost no taste. The filling made a decent vegetable curry by itself, though.
-Poached Chicken Breast, pg. 246 -- This recipe leaves out one teensy detail: it doesn't tell you how long to cook the chicken!! It just says, "Place the chicken breasts on top of the vegetables and pour in the wine and stock; bring to slow simmer." Gee, thanks. Also, this dish had practically no flavor; the veggies consist of a leek, a shallot, garlic, a carrot, and celery. No spices or herbs whatsoever; I should have improvised and added my own. This was a waste of wine, if you ask me.
-Sauteed Pork Medallions and Potatoes, pg. 272 -- In all fairness, this recipe turned out to be delicious. My gripe about this one is more about a poor wording choice between steps 2 and 3. Here it is: "2. Heat the olive oil in a saute pan over medium heat. Add the pork, then season with half of the oregano and garlic. 3. Add the potatoes and season with the other half of the oregano and garlic." Wait, *what*?
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5 of 6 people found the following review helpful By J. Bito on June 5, 2010
Format: Paperback Verified Purchase
This book is broken down into various categories and then you have a variety of recipes. The recipes are very well explained and from all around the Mediterranean. Most people only think of Greece and Italy but they have recipes from the Middle East, Spain, Morocco and all around the Med. I have used the recipes numerous times and I am extremely happy with the results.
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4 of 5 people found the following review helpful By Angelique Browning on September 14, 2009
Format: Paperback
Gave this as a gift and unfortunately my mother is still trying to find most of the ingredients.
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