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Mediterranean Food and Cooking - JACQUELINE & FARROW, JOANNA CLARK

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From Spain to the Middle East, beyond the islands of Greece, Malta and Cyprus, the countries of the Mediterranean have each developed their own distinctive uses for the sun-drenched fruits, vegetables, herbs, fish and shellfish that are so wonderfully abundant in this region. One of the delights of Mediterranean food is its diversity. Each country has its own favourite ingredients and cooking techniques, and each cuisine has its own unique character, but one thing is common to all - the superb quality of the raw ingredients used. Thyme, chillies, basil, rosemary and saffron are popular herbs and spices. Other staple ingredients are garlic, oil and wine, which along with herbs and spices may appear in both sweet and savoury dishes. Arranged in sections that cover appetizers, soups, vegetable dishes, salads, fish and shellfish, meat dishes, poultry dishes, grains, pulses and breads, desserts and pastries, this evocative collection presents both traditional favourites and new combinations. Recipes include classic dishes such as Bouillabaisse, Moussaka and Risotto alla Milanese as well as more exotic dishes such as Brandade de Morue, Greek Easter Bread and Spiced Duck with Pears. Try Chorizo in Olive Oil for a classic Spanish start to a meal, combine meat and fruit to delicious effect with Roast Loin of Pork Stuffed with Figs, Olives and Almonds, and end a special dinner with an east Mediterranean flourish by serving Semolina and Nut Halva covered in a fragrant, spicy syrup. Whether you choose a simple salad or a fabulous fish stew, this rich and varied collection of recipes will bring you the true taste of the Mediterranean.

Introductionp. 6
Ingredientsp. 10
Appetizersp. 28
Soupsp. 84
Vegetablesp. 124
Saladsp. 164
Fish and Seafoodp. 206
Meatp. 250
Poultry and Gamep. 314
Grains and Pulsesp. 370
Desserts and Pastriesp. 426
Indexp. 504
Table of Contents provided by Ingram. All Rights Reserved.
Joanna Farrow

Joanna Farrow worked as a food writer on women's magazines for several years until her first child was born. Since then, she has contributed articles to various magazines and written a selection of cookbooks on subjects ranging from fish and shellfish to children's cookery, cakes and chocolate.

She has a particular interest in decorative desserts and her extensive experience in cooking techniques from around the world ensures her recipes are beautifully presented as they are delicious.

Visit Joanna Farrow's Booktopia Author Page

ISBN: 9780754816003
ISBN-10: 0754816001
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 512
Published: 1st July 2005
Country of Publication: GB
Dimensions (cm): 22.7 x 17.5  x 3.8
Weight (kg): 1.47
Edition Number: 1