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The Ultimate Mediterranean Diet Cookbook: Harness the Power of the World's Healthiest Diet to Live Better, Longer Paperback – April 15, 2015
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Olive Oil, Cherry, Almond Cake
Sweet Olive Oil, Cherry, and Almond Cake
While this cake is definitely not diet material, I decided to include it in this chapter for two reasons. First, it shows olive oil’s versatility, and how delicious it can be in desserts. Second, with the combination of oil, almonds, and fruit, this dessert is actually quite nutritious and when eaten sparingly can fit into a healthful eating plan. Serve with Vin Santo.
¼ cup (60 milliliters) extra-virgin olive oil, plus extra
1½ cups (188 grams) unbleached all purpose flour, or all-purpose gluten-free baking mix, or almond flour, plus extra
½ cup (55 grams) sliced almonds
2 eggs, separated
2⁄3 cup (160 milliliters) freshly squeezed orange juice
2 teaspoons grated orange zest
1 cup (200 grams) sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon orange blossom water
1 teaspoon baking powder
½ teaspoon unrefined sea salt or salt
2⁄3 cup (64 grams) almond flour (or finely ground almonds)
1 cup (155 grams) pitted cherries
2 tablespoons (16 grams) powdered sugar, to serve
Yield: 9 servings
Preheat the oven to 350°F (180°C). Oil and flour a 9-inch (23 centimeters) springform pan. Line with a 9-inch (23 centimeters) round of parchment paper. Brush the parchment paper with olive oil and sprinkle with sliced almonds. In the bowl of a standing mixer or in a large metal bowl using a hand mixer, beat the egg whites until stiff peaks form.
Combine the orange juice, orange zest, ¼ cup (60 ml) olive oil, egg yolks, sugar, vanilla and almond extracts, and orange blossom water in a medium bowl. In a large bowl, sift together the ½ cup (188 g) flour, baking powder, salt, and ground almonds. Mix in the orange juice mixture and fold in the cherries.
Pour into the baking pan and smooth out the top with a spatula. Bake until a toothpick inserted into the middle comes out clean and the cake begins to pull away from the sides of the pan, 40 to 45 minutes.
Cool completely. Invert onto a platter, release sides. Remove the parchment paper, sprinkle with powdered sugar, and serve.
Seasonal fruit cakes are the cornerstone of every traditional home cook’s dessert repertoire in the region. The cherries and almonds could be substituted with figs and walnuts, or blueberries and pecans, depending on the season.
"Amy Riolo has created an authentic yet accessible guide to eating the Mediterranean Diet as it is meant to be eaten. This book captures the Mediterranean essence with delicious recipes from a cuisine that is accessible, flavorful and nutritionally sound." - Lidia Bastianich - LidiasItaly.com
"Rating:5 stars. The recipes in this cookbook were chosen because of their taste, authenticity, and nutritional value. They are not only low in fat, cholesterol, and sodium; they are packed with vitamins, minerals, and healthful properties that our bodies need...The Ultimate Mediterranean Diet Cookbook will help you live better, longer." - Examiner.com
"Chef Amy's passion and wisdom about the Mediterranean lifestyle and diet, allows the reader to transcend the level of a cookbook and inspires them to create food prescriptions that can heal, modify and even reverse many modern day disease states. This manual for wisdom based eating should be on everyone's kitchen counter." - John R Principe, MD Creator and Founder of WellBeingMD, LTD
"Combining her passion and talent as a chef with the medical insights of a doctor, Amy Riolo's The Ultimate Mediterranean Diet Cookbook entices gourmands and nutritionists alike with authentic recipes that are easy to create and beautiful memoir that is a delight to read." - Luigi Diotiaiuti, Chef/Owner Al Tiramisu Restaurant, Author, Sommelier
About the Author
As an award - winning author, chef, television personality, cuisine and culture expert, and educator, Amy Riolo makes frequent appearances on numerous television and radio programs both in the United States and abroad.Amy, an Italian American of Calabrian descent, also created and appeared weekly in ninety second cooking videos entitled "Culture of Cuisine" which air onnationally syndicated news shows on 28 different channels across the United States, totaling a reach of over 300 million people. Amy's recent book, The Mediterranean Diabetes Cookbook, (American Diabetes Association) was released in March 2010, received a starred PW review, won the 2011 Nautilus Book Award and was named "Best. Diabetes. Cookbook. Ever. " by DiabetesMine.com. Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) won the World Gourmand Award for "Best Arab Cuisine Book" in the United States and was just released in a second edition. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula was chosen as one of the "16 Volumes Worth Staining" by the Washington Post (Capital Books, 2007). Amy also contributed to The Food Cultures of the World Encyclopedia and co-wrote The Al Tiramisu Restaurant Cookbook: An Elevated Approach to Authentic Italian Cuisine with award-winning chef/restaurateur Luigi Diotaiuti. She is currently completing The Ultimate Mediterranean Diet Cookbook which will be released in April 2015 and The Italian Diabetes Cookbook which will be released in January 2017.Amy is a Culinary Advisor for The Mediterranean Food Alliance. Her work has appeared in numerous print media including USA Today, Cooking Light magazine,The Washington Post, CNN.com, The Wall Street Journal, Gulf News, Popular Anthropology Magazine, The UAE National, andinternational newspapers and hundreds of blogs. She is also the author of a noted culinary/cultural blog calledAmyriolo.blogspot.com.
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Top Customer Reviews
I've tried several of the recipes since receiving my copy and all have been excellent. If you're at all interested in Mediterranean food, this is one book you have to have on your shelf.