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Author: Joanne Weir
Publisher:
ISBN: 9781580085861
Category : Cooking
Languages : en
Pages : 264
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Book Description
The countries that circle the Mediterranean share more than the sea's azure waters. They share a love of first courses -- tapas from Spain, hors d'oeuvres and entrees from France, Italy's antipasti and primi piatti, mezethes from Greece, and the meze of the Levant and North Africa. These small dishes reflect the region's extraordinary bounty, its reliance on seasonal produce, and its emphasis on straightforward preparation. More than 220 recipes demonstrate both the unity and the variety of Mediterranean cuisine. Olive oil, garlic, tomatoes, eggplant, peppers, onions, and fresh herbs are the foundation of all Mediterranean cooking. But what a tremendous range of flavors and textures emanate from those ingredients! Often one brilliant idea is manipulated differently by each cuisine. Take flat bread: In Spain we find Coca de la Huerta, a summer vegetable flat bread from the Balearic Islands. France offers Provence's Pissaladiere, laced with anchovies, onions, and olives. You're probably familiar with Italy's great flat breads (like Focaccia con Gorgonzola e Pinoli), but have you ever tasted Lahmacun, a Turkish lamb and tomato pizza, spiced with cinnamon, allspice, and cloves? The Mediterranean plays the same game with savory egg pies. You can't enter a tapas bar in Spain without being confronted by some sort of tortilla, the ubiquitous Spanish omelette that appears here with caramelized onions as Tortilla de Cebollas a la Andaluza. In the South of France an omelette might be stuffed with pistou (the French equivalent of Italian pesto), and in Italy you would find the Italian equivalent of the omelette the frittata -- made with roasted sweet peppers. In Greece, the egg has been transformed into a Sfoungato me Kolokithia Apagio, a baked omelette with rice, zucchini, leeks, feta, and mountain herbs. In Tunisia, echoes of the French occupation can be tasted in the ajja, a traditional omelette filled with Tunisia's own spicy merguez sausage. For this authentic collection, Joanne Weir ate her way around the Mediterranean cajoling home cooks and restaurant chefs into surrendering their finest recipes. Throughout the book is a reverence for the Mediterranean practice of hanging out at the table with a glass of wine -- or sherry, or ouzo, or raki -- while nibbling on an assortment of delectable little dishes. Let From Tapas to Meze bring this gracious tradition into your home. From the Hardcover edition.
Author: Joanne Weir
Publisher:
ISBN: 9781580085861
Category : Cooking
Languages : en
Pages : 264
Get Book Here
Book Description
The countries that circle the Mediterranean share more than the sea's azure waters. They share a love of first courses -- tapas from Spain, hors d'oeuvres and entrees from France, Italy's antipasti and primi piatti, mezethes from Greece, and the meze of the Levant and North Africa. These small dishes reflect the region's extraordinary bounty, its reliance on seasonal produce, and its emphasis on straightforward preparation. More than 220 recipes demonstrate both the unity and the variety of Mediterranean cuisine. Olive oil, garlic, tomatoes, eggplant, peppers, onions, and fresh herbs are the foundation of all Mediterranean cooking. But what a tremendous range of flavors and textures emanate from those ingredients! Often one brilliant idea is manipulated differently by each cuisine. Take flat bread: In Spain we find Coca de la Huerta, a summer vegetable flat bread from the Balearic Islands. France offers Provence's Pissaladiere, laced with anchovies, onions, and olives. You're probably familiar with Italy's great flat breads (like Focaccia con Gorgonzola e Pinoli), but have you ever tasted Lahmacun, a Turkish lamb and tomato pizza, spiced with cinnamon, allspice, and cloves? The Mediterranean plays the same game with savory egg pies. You can't enter a tapas bar in Spain without being confronted by some sort of tortilla, the ubiquitous Spanish omelette that appears here with caramelized onions as Tortilla de Cebollas a la Andaluza. In the South of France an omelette might be stuffed with pistou (the French equivalent of Italian pesto), and in Italy you would find the Italian equivalent of the omelette the frittata -- made with roasted sweet peppers. In Greece, the egg has been transformed into a Sfoungato me Kolokithia Apagio, a baked omelette with rice, zucchini, leeks, feta, and mountain herbs. In Tunisia, echoes of the French occupation can be tasted in the ajja, a traditional omelette filled with Tunisia's own spicy merguez sausage. For this authentic collection, Joanne Weir ate her way around the Mediterranean cajoling home cooks and restaurant chefs into surrendering their finest recipes. Throughout the book is a reverence for the Mediterranean practice of hanging out at the table with a glass of wine -- or sherry, or ouzo, or raki -- while nibbling on an assortment of delectable little dishes. Let From Tapas to Meze bring this gracious tradition into your home. From the Hardcover edition.
Author: Joanne Weir
Publisher: Crown Publishing Group (NY)
ISBN:
Category : Cooking
Languages : en
Pages : 296
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Book Description
The countries that circle the Mediterranean share more than the sea's azure waters. They share a love of first courses -- tapas from Spain, hors d'oeuvres and entrees from France, Italy's antipasti and primi piatti, mezethes from Greece, and the meze of the Levant and North Africa. These small dishes reflect the region's extraordinary bounty, its reliance on seasonal produce, and its emphasis on straightforward preparation. More than 220 recipes demonstrate both the unity and the variety of Mediterranean cuisine. Olive oil, garlic, tomatoes, eggplant, peppers, onions, and fresh herbs are the foundation of all Mediterranean cooking. But what a tremendous range of flavors and textures emanate from those ingredients! Often one brilliant idea is manipulated differently by each cuisine. Take flat bread: In Spain we find Coca de la Huerta, a summer vegetable flat bread from the Balearic Islands. France offers Provence's Pissaladiere, laced with anchovies, onions, and olives. You're probably familiar with Italy's great flat breads (like Focaccia con Gorgonzola e Pinoli), but have you ever tasted Lahmacun, a Turkish lamb and tomato pizza, spiced with cinnamon, allspice, and cloves? The Mediterranean plays the same game with savory egg pies. You can't enter a tapas bar in Spain without being confronted by some sort of tortilla, the ubiquitous Spanish omelette that appears here with caramelized onions as Tortilla de Cebollas a la Andaluza. In the South of France an omelette might be stuffed with pistou (the French equivalent of Italian pesto), and in Italy you would find the Italian equivalent of the omelette the frittata -- made with roasted sweet peppers. In Greece, the egg has beentransformed into a Sfoungato me Kolokithia Apagio, a baked omelette with rice, zucchini, leeks, feta, and mountain herbs. In Tunisia, echoes of the French occupation can be tasted in the ajja, a traditional omelette filled with Tunisia's own spicy merguez sausage. For this authentic collection, Joanne Weir ate her way around the Mediterranean cajoling home cooks and restaurant chefs into surrendering their finest recipes. Throughout the book is a reverence for the Mediterranean practice of hanging out at the table with a glass of wine -- or sherry, or ouzo, or raki -- while nibbling on an assortment of delectable little dishes. Let From Tapas to Meze bring this gracious tradition into your home.
Author: Joanne Weir
Publisher:
ISBN: 9780091830427
Category : Cooking, Mediterranean
Languages : en
Pages : 288
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Book Description
Reprint of a Mediterranean cookery book, originally published in 1994. Provides a collection of recipes for first courses from the countries bordering the Mediterranean. Also includes practical hints on utensils and food preparation and other snippets of information to present a real flavour of the Mediterranean. Includes a bibliography and index.
Author: Clifford Wright
Publisher: Harvard Common Press
ISBN: 9781558322271
Category : Cooking
Languages : en
Pages : 548
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Book Description
Mediterranean food expert Wright presents a jaw-dropping collection of more than 500 recipes for all sorts of traditional Mediterranean appetizers, snacks, and little foods.
Author: Diane Kochilas
Publisher: Harper Collins
ISBN: 0688175112
Category : Cooking
Languages : en
Pages : 218
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Book Description
A Greek native shares the wonders of meze, its rituals, and traditions, introducing eighty recipes that can be used as appetizers or to create a complete meal.
Author: Annie Rigg
Publisher: Ryland Peters & Small
ISBN: 9781849751346
Category : Cooking
Languages : en
Pages : 0
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Book Description
If you’ve ever been to a restaurant with friends and ordered a few appetizers or a large platter to share, you’ll know how sociable and appealing it is to be able to try several dishes at once. This a popular way of eating in many parts of the world—the Spanish have tapas, the Chinese have dim sum, and many regions of the Mediterranean and Middle East enjoy meze. Grazing plates and small bowls of shareable food make entertaining fuss-free and fun, and encourage guests to get stuck in. In Small Plates, Anne Rigg serves up an irresistible selection of plates to share from all around the world. From chorizo with red wine and olives, to garlic and white bean dip, there’s plenty for friends to tuck into. There are also bites and fingerfood to choose from, like fish goujons, honey and soy glazed baby ribs, and Vietnamese shrimp rolls with chili dipping sauce.
Author: Penelope Casas
Publisher: Alfred A. Knopf
ISBN: 9780394742359
Category : Appetizers
Languages : en
Pages : 0
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Book Description
More than 300 wonderful tapas recipes (traditional Spanish appetizer dishes). Offers carefully selected menus to make the work easy and to ensure a beautifully balanced array of delicious, unusual and colorful dishes. 8 pages of full color photos.
Author: Joanne Weir
Publisher: Simon and Schuster
ISBN: 0743253620
Category : Cooking
Languages : en
Pages : 501
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Book Description
Chef and teacher Joanne Weir brings every city to life as she takes readers and home cooks into our nation’s ethnically diverse and vibrant culinary and cultural urban landscape. The American city food scene is thriving. In urban neighborhoods across the country you can find intriguing restaurants, ethnic and farmers’ markets, and artisanal breads and cheeses. Using her adopted city of San Francisco as a guide, Joanne invites readers to search their own cities for the incredible tastes they will find there, showing them where to source top-quality ingredients and how to re-create delicious local flavors at home. With chapters on Firsts, Soups, Mains, and Desserts, Weir includes more than 125 vividly flavored, inventive recipes—from Parmesan Flan to Silver-Roasted Salmon with Sweet-Hot Relish to Double Chocolate Ice Cream with Dried Cherries—created with urban cooks in mind: those cooks with not enough time and too little space, but an appetite for creating memorable meals and social gatherings. Accompanied by wine suggestions from wine expert Tim McDonald and filled with mouth-watering photographs, Weir Cooking in the City is the ideal guide to effortless entertaining. From creating a dinner party of small plates to a simple but sophisticated post-theater meal, from bustling neighborhood markets to Joanne’s welcoming kitchen, this excursion into city cuisine will inspire home chefs everywhere to explore the unique styles and flavors of urban cooking.
Author: Martha Rose Shulman
Publisher: Rodale Books
ISBN: 1605296198
Category : Cooking
Languages : en
Pages : 411
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Book Description
Intensely flavorful and inherently healthy, Mediterranean food is one of the world's most appealing cuisines. Mediterranean cooks know how to make eating a pleasure. They do it simply—with olive oil and garlic; with herbs and spices; with tomatoes and eggplants, peppers and squash, figs and peaches, and other seasonal produce. And of course there is crusty bread and local cheese, the freshest yogurt and endless wine. In this authoritative and anecdotal cookbook, award-winning author Martha Rose Shulman captures the vibrant flavors of the Mediterranean region in more than 500 delicious vegetarian dishes that will appeal to everyone. The book represents years of meticulous research gleaned from Shulman's travels through France, Spain, Italy, the Balkans, Greece, Turkey, North Africa, and the Middle East. She presents authentic contemporary variations as well. You'll dine with her in Greek olive groves, feast on recipes handed down from mother to daughter for generations, and she offers her own tomatoes and fresh sardines in Croatia, savor coffee gelato in the streets of Bologna. At every turn in the road there is a new culinary reward. Whether you are a vegetarian or a dedicated meat eater, Shulman's recipes are substantial enough to satisfy any appetite. Included are such tempting creations as Majorcan Bread and Vegetable Soup, Provençal Chick Pea Salad, Pasta with Ligurian Artichoke Sauce, Greek Cauliflower Gratin with Feta and Olives, Balkan-Style Moussaka, North African Carrot "Compote," and Sweet Dessert Couscous with Citrus and Pomegranate. There is also an entire chapter devoted to the renowned "little foods" of the Mediterranean: tapas from Spain, antipasti and merende from Italy; meze from the eastern and southern Mediterranean, and more. In addition, the book features a glossary of useful cookware and indispensable pantry staples and the best online sources for hard-to-find ingredients. As Martha Rose Shulman herself says, "Mediterranean food enthralls me." Readers of Mediterranean Harvest will be enthralled as well.
Author: Joanne Weir
Publisher: Sunset
ISBN: 9780848746032
Category : Cooking
Languages : en
Pages : 0
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Book Description
From the beloved host and producer of PBS series Joanne Weir's Cooking Confidence and Joanne Weir Gets Fresh. "Joanne's infectious enthusiasm...draws readers effortlessly into a new and beautiful relationship to food." - Alice Waters Chef, cooking instructor, and PBS television host Joanne Weir has inspired legions of home cooks with her signature California-Mediterranean cuisine and warm, engaging style. In Kitchen Gypsy, the James Beard Award-winning author offers a taste of the people, places, and flavors that have inspired her throughout the years. With refreshing honesty and humor, Joanne shares the spark that led to her love of cooking, how she learned to taste and develop a palate, the meal that would forever change her life, her years working with Alice Waters at Chez Panisse during the beginning of the farm-to-table movement, and her continued travels teaching cooking classes the world over. Throughout, she offers the cherished dishes and lessons that have shaped her culinary journey, from the 140-year-old Lighting Cake recipe handed down from her great-grandmother to the luxurious Beef Roulade with Mushrooms and Garlic perfected during her Master Chef training in France, and the approachable, globally-inspired dishes, like Fried Pork Belly Tacos and Autumn Salad with Figs and Pomegranate, that have made her a favorite of home cooks. Lushly illustrated with full-color photographs, Kitchen Gypsy is both an inspirational cooking resource and an armchair read, offering recipes made to be shared and savored against the colorful backdrop of Weir's evocative writing.
