This is a culinary tour of sun-drenched shores with over 350 evocative dishes from southern Europe. It offers evocative dishes from Spain, Greece, Italy, France, Portugal, North Africa and the Middle East - a culinary tour of fields of herbs, olive groves, white-washed mountain villages and bountiful seas. A rich variety of grains, beans and breads are covered, from authentic risottos to delicious olive breads, plus mouth-watering desserts and pastries. 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.
Every recipe is photographed step by step, and is accompanied by a picture of the finished dish, making this stunning collection accessible as well as inspirational. From Spain to the Middle East, and beyond the islands of Greece, the countries of the Mediterranean have each developed 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 best-loved 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. Whether you choose a simple salad or a fabulous fish stew, this rich collection will bring you the true taste of the Mediterranean.
About the Authors
Jacqueline Clark combines feature and book writing with syling work and preparing food for photography. She makes regular visits to both her second home in the Southwest of France and to the Catalan region of Spain to indulge her passion for Mediterranean foods.
Joanna Farrow worked as a food writer on women's magazines for several years until her first child was born. Since then she has written cookbooks on subjects ranging from fish and shellfish to children's cooking.