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Product details
File Size: 96231 KB
Print Length: 191 pages
Page Numbers Source ISBN: 0857834797
Publisher: Kyle Books (May 31, 2018)
Publication Date: May 31, 2018
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B07C72YK56
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Mediterranean is a gorgeous cookbook of Mediterranean Diet foods which are cooked from scratch recipes with detailed food preparation instructions. This is not just a book of recipes, it teaches you the basics of cooking that is necessary for each recipe. For example in the barbecue section they explain the Mediterranean style of barbecuing and then review proper lighting in cooking technique when using charcoal. Tips for cooking for best success are given so if you have never cooked in this method before, this book teaches you how.Additionally there is information on the food such as an in-depth discussion of cheeses, and shorter sections on topics to explain such as roe and boquerones (anchovies cured in salt). Additionally besides the provided recipes, there are often recommendations for ways that you may change the dishes around by swapping marinades or other ideas to make these a bit different as you desire.There are 16 pages on what the Mediterranean diet is and then there are 28 pages about the ingredients and cooking with high-quality ingredients which are either locally grown or are seasonal. There are beautiful fall color photographs throughout the book these are not provided for every single recipe and sometimes the photos are a two page spread.My only complaint about the layout is I wish the font on the recipe was darker or easier to read. The title and ingredients are in bold font and the rest is harder to read for 50+ year old eyes. However with that said I am happily using this cookbook and have even purchased a copy to gift to a 50+ year old friend whose doctor recommended this diet to help him with his new diagnosis of fatty liver.This is highly inspirational and these are in depth recipes which are not common in the United States of America. Some may call these gourmet but when you read a recipe with only four ingredients or six honestly they are not that complicated it’s just different flavor profiles than the standard American diet. Again everything is to be cooked from scratch which takes prep time of course, I expect that. One other note there is hardly any fruit in this cookbook.I am enjoying this cookbook and it has given me more adventuresome recipes than I am used to. I was raised in a meat, potato and one vegetable family so the range of fish, shellfish, with new flavor profiles is expanding my cooking range for homemade healthy meals at home. This is a great cookbook, rating 5 stars = Love It.
The recipes in this book have all of the ingredients that just sing to me - black olives, fresh ricotta and mozzarella, z'atar, mint, coriander, capers, basil, tomatoes, preserved lemons, fennel, lamb, squid, guanciale, and on through all of the Mediterranean. If you are similarly taste-oriented, then I suspect that you, too, will love this book.The recipes are mostly easy, and many are very quick to put together. But the main thing is how much flavor and complexity Theodorou manages to coax out of the seeming simplicity of the recipes.Some ingredients are not terribly easy to find, such as bottarga (for which the author offers parmesan cheese as a substitute) and any number of unusual pastas (i.e. pici, chestnut flour pasta rags). But most ingredients are not terribly hard to come by and are totally worth seeking out.As an example of the simple made better by seeking out certain ingredients - I often make asparagus and fried eggs as a quick, late supper, but love the author's recipe that calls for shaving bottarga over it - totally worth seeking out. Even though all I had on hand was shredded bottarga in a jar that I'd brought back from a trip to NYC, it was a delicious change from the parm I usually use and a good indication of the little twists in recipes that permeate this book.The recipes I've tried, in addition to the above, have been wonderful:-- Lamb Chops with Rosemary and Cherry Tomatoes sounded pretty standard, except for the za'atar-style marinade that made it different and delicious.-- Chicken with Fennel, Black Olives and Blood Oranges is as beautiful on the tongue as it is on the serving platter. I will post a photo the next time I make it.-- Roasted Cauliflower Steaks. Yum.In addition, nutritional information is provided with every recipe.The author includes a lot of information about the ingredients she uses - grains, tinned fish, cured meats, cheeses, lamb cuts, and more, all of which are useful and interesting.She also includes great little cooking tips, such as why metal skewers are preferable to wooden ones, that should be no-brainers except that I'd never thought about some of them!The photos in the book, of most of the recipes, the ingredients and of the Mediterranean, are alone worth the price of this book, which is incredibly reasonable, imo.The bottom line: I have a lot of Mediterranean cookbooks, but this one really struck a new chord for me. The simplicity of the dishes is only in the preparation, not in the complexity of the flavors. I really love this book.
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