- Hardcover: 256 pages
- Publisher: Collins Pub San Francisco (June 1994)
- Language: English
- ISBN-10: 0002553708
- ISBN-13: 978-0002553704
- Product Dimensions: 1 x 10.5 x 14.2 inches
- Shipping Weight: 4.6 pounds
- Average Customer Review: 4.4 out of 5 stars See all reviews (26 customer reviews)
- Amazon Best Sellers Rank: #196,593 in Books (See Top 100 in Books)
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Mediterranean the Beautiful Cookbook: Authentic Recipes from the Mediterranean Lands Hardcover – June, 1994
100 Books for a Lifetime of Eating & Drinking
If you want to make an authentic tagine, bake mouth-watering cakes, or vicariously experience the life of a chef, you’ll find the book for it on this list.
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From Publishers Weekly
Recipe collection, travelogue, history lesson and art book, the 13th of the publisher's Beautiful Cookbooks may be the most ambitious, and is surely among the most accomplished of the series. IACP and James Beard Foundation Award-winner Goldstein (Back to Square One; Festive Occasions) has exercised masterful selection skills to balance this sampling of 250 recipes from a region that supports a wealth of culinary traditions, including southern Italian, Provencal France and coastal Spain; Turkey, the Middle East and northern Africa; Greece and the Balkans. Food scholar Ayla Aygar's comprehensive essay on the culinary and geo-political history of the Mediterranean region introduces the seven chapters, which are organized around courses and types of dishes, and feature recipes from each culinary tradition. Interspersed among chapters are shorter essays discussing the culinary heritage of each region. The recipes, which generally suggest variations found in other countries (and are an etymologist's delight), are uncomplicated, gracefully written, accessible to the American home cook and highlight the area's abundance of vegetables and fish. Of particular note are the chapters on soups and fish, ranging from the simplicity of Turkish grilled swordfish to Sicilian stuffed squid, and including four variations on a Moroccan fish marinade. With 250 photographs, this volume is also a feast for the eye. Author tour.
Copyright 1994 Reed Business Information, Inc.
San Francisco restaurateur and author Goldstein and her talented team have produced more than 200 recipes that, in combination with topflight color photography, make most other Mediterranean culinary attempts rather weak in comparison. Many of the great dishes associated with this region, from the Greek taramasalata to the French clafoutis, are featured, as are more novel appetizers, breads, entrees, and desserts. Sandwiched between different courses are short essays on gastronomic pasts and presents of seven countriesall, of course, accompanied by photographs. Barbara Jacobs
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Top Customer Reviews
These books are oversized (14" X 10"); conceptually a "coffee table book" format. Some are hard cover versions; more recent versions are soft cover. Soft covers have no other compromises per quality of the pages, photos and content. However, the size and softer covers make them less flexible to store.
They all have gorgeous photos of the areas from which the recipes are taken. Included are a few pages summarizing the history of how various foods came to the areas and how food preferences transitioned throughout history. As another overview point, many recipes are one full page and each page has large color photos of the finished dish(es). Glossaries and indices are located at the end of each book. These are not travel or restaurant guides; yet, they can inspire a desire to check flight schedules.
When I purchased this book, I had in mind food from Greece and a few other countries. Check a map (there's one included in the book). This book has recipes from all the countries touching the Mediterranean Sea. With so many countries, you could guess that this isn't all inclusive (thus the reason for my "4" rating to assure this is known), but there's a variety of recipes from the different countries in each section. Most recipes have an overview about the dish; and, some have different versions per how it is cooked in the various countries.
The book is organized in this order: Appetizers; Breads; Soups and Shellfish; Meats Poultry and Game; Vegetables, Pasta and Grains; Desserts, Preserves and Beverages. Each category is preceded by a more detailed overview of food in the varied countries or areas but each food category does have a variety of recipes from the various countries. The country sections are: Spain; France; Italy; Greece and the Balkans; Turkey; the Middle East; and North Africa. The Glossary has some recipes for some items if you can't find them prepared in your local markets.
I've used these books as reference guides for various dishes,for the recipes,and for "just learning more about food" and cooking throughout the world. Regardless of how many cook books you own, for those regions of interest, I would expect most people who enjoy cooking as a hobby or as a passion would enjoy these books to various degrees.