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The Cooking of the Eastern Mediterran - Paula Wolfert

The Cooking of the Eastern Mediterran

Hardcover Published: 7th May 1994
ISBN: 9780060166519
Number Of Pages: 448

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"The Cooking of the Eastern Mediterranean" refers both Paula Wolfert's love of great food and the pioneering spirit that has inspired her to travel across the globe many times over in search of the world's best recipes. In all of her remarkable books, she delves with tireless enthusiasm into her research and writing, ensuring each recipe's authenticity and accessibility. In "The Cooking of the Eastern Mediterranean," she brings readers and cooks into the kitchens that produce the healthy home cooking that is the trademark of such lands as Macedonian, Turkey, Syria, and the countries on the Black Sea.

Wolfert's food dazzles the palate. Her book begins with recipes for sauces and dips, including two walnut and pomegranate sauces; soups include Anatolian Sour Soup and Macedonian "Green Cream." Meat, poultry, and fish dishes include eleven varities of "kibbeh," Duck with Quinces, and Skewered Swordfish. Her sumptuous recipes for vegetables and grains--stuffed eggplants, pilafs, and pomegranate-flavored vegetables, to name a few--reflect the bounty and healthful eating patterns of the Eastern Mediterranean.

Wolfert's Middle Eastern grain salads are healthy and rich with flavor. Paula travels into the kitchens of native cooks to ensure that her recipes are as genuine as they are delicious. She takes us into the home of a friend in the Republic of Georgia, whose mother teaches Wolfert how to prepare Chicken Tabaka; to a mountain village in northern Greece where, with a sister food writer, she searches for fine cheese to complete a savory pie; and to a farm in Turkey, where the country's best bread baker tells her secrets of baking unleavened flat griddle bread.

These delicious, authentic recipes focus on the healthy eating patterns for which the Eastern Mediterranean is increasingly being recognized. Wolfert's recipes are as delightful to read as they are to use. Armchair cooks and travelers will be moved by the descriptive geography and resonate personal stories Paula Wolfert relates along with her fabulous dishes. Wolfert's expertise is renowned among food lovers, amateur and professional, and her joy of discovering new ways to prepare food is infectious to her many devoted readers.

"A cookbook by Paula Wolfert is cause for celebration. Ms. Wolfert may be America's most knowledgeable food person and her books are full of insight, passion and brilliance." -- Anthony Dias Blue, CBS Radio, NY"I think she's one of the finest and most influential food writers in this country. Her recipes are done with incredible accuracy. She brings a sense of wonder to matters of taste. She also has an uncommonly fine palate. In sum, Paula is one of the leading lights in contemporary gastronomy." -- Craig Claiborne"Ms. Wolfert does not just writer recipes; she writes about the recipes, and about the food, and about the people who make the food." -- Trish Hall, "New York Times"

Acknowledgmentsp. xv
Introductionp. I
Sauces and Dips
Two Walnut and Pomegranate Sauces and Dipsp. 13
Two Garlic Sauces and Dipsp. 16
Seven Tahini-Based Sauces and Dipsp. 21
Four Yogurt Sauces and Dipsp. 27
Georgian Sour Plum Saucep. 32
Store-Bought Breadsp. 36
Stale Breadp. 36
Floppy Breads Made on a Griddle over a Firep. 38
Buba Khotoveli's Crackling Flat Breadp. 46
Turkish Ridge-Patterned Bread (Agik Ekmek or Pide)p. 49
Two Corn Breadsp. 51
Savory Country Pies and Pastries
All-Purpose Pie Dough with Yeastp. 57
Spicy Eastern Mediterranean Pizza with Meatp. 58
Za'atar Piep. 61
Mrs. Bezjian's Swiss Chard and Tahini Beureksp. 62
Georgian Beef Pie in the Svaneti Stylep. 64
Georgian Home-Style Cheese Bread Piep. 66
Northern Greek Piesp. 69
Macedonian Phyllo Doughp. 69
Homemade Pastry Dough with Olive Oilp. 73
Recipes for Nine Northern Greek Piesp. 74
Arab and Turkish Piesp. 93
Two Dumpling Recipesp. 97
Anatolian Sour Soup: Mothers and Daughtersp. 108
Three Meatless Lentil Soupsp. 111
Georgian White Soup with Fresh Herbsp. 116
Georgian Spicy and Sour Beef Soupp. 117
Red Bean and Hot Pepper Soup from Dagestanp. 120
Macedonian Green Creamp. 122
Four Yogurt Soupsp. 124
Small Uncooked Salads
Fresh Summer Saladsp. 133
Two Bread Saladsp. 139
Two Middle Eastern Grain Saladsp. 142
Two Pungent Her Saladsp. 145
Three Olive Saladsp. 148
Small Cooked Vegetable Dishes
Three Pomegranate-Flavored Vegetablesp. 153
Four Macedonian Eggplant Saladsp. 156
Two Stuffed Vegetablesp. 162
Two Stuffed Leaf Dishesp. 165
A Georgian Vegetable and Bean Samplerp. 170
Three Southeastern Turkish Saladsp. 179
Vegetables Simmered in Olive Oilp. 184
Assorted Vegetables and Greensp. 193
Four Eggplant Dishesp. 202
Three Vegetable Dishes with a Meaty Flavorp. 207
Stuffed Fruits and Vegetables
Stuffed Eggplants with Tomato-Pomegranate Saucep. 216
Stuffed Eggplants with Yogurtp. 218
Zucchinis Stuffed With Bulgur, Tomatoes, and Hot Pepperp. 220
Stuffed Cabbage, Aleppo Stylep. 222
Balkan Stuffed Cabbagep. 224
Baked Green Tomatoes Stuffed with Mixed Herbs and Walnutsp. 226
Quinces Stuffed with Chicken, Golden Raisins, and Almondsp. 227
Pilafs, Pulses, and Corn
Pilafsp. 231
Pulse and Corn Dishesp. 248
Fifty Varieties of Kibbehp. 260
Making Kibbeh: Detailed Instructionsp. 265
Fried Kibbehp. 270
Vegetarian Kibbehp. 274
Poached and Steamed Kibbehp. 277
Baked Kibbehp. 284
Leftover Kibbeh Simmered in an Onion and Tomato Stewp. 288
Rainbow Trout Fillets with Eggplant and Pomegranatep. 293
Spicy Fish Fillets with Bulgur and Caramelized Onions, Latakia Stylep. 294
Baked Fish Fillets with Walnut and Fresh Coriander Saucep. 296
Fish Poached in Cumin-Flavored Tomato Saucep. 297
Fish Poached in Morel Saucep. 298
Fish Smothered in a Tahini Saucep. 299
Pepper Fishp. 300
Marinated and Fried Small Fish with Rosemaryp. 302
Marinated and Fried Catfish, Aleppo Stylep. 304
Sardines Wrapped in Grape Leavesp. 305
Swordfish Pilakisip. 306
Skewered Swordfishp. 307
Mussels Saganakip. 308
Marinated and Grilled Octopusp. 310
Chicken Broiled with Lemon and Yogurt Marinadep. 313
Rolled Breast of Chicken Glazed with Pomegranatep. 314
Georgian Chicken Tabaka with Two Saucesp. 315
Musakhanp. 319
Chicken with Okrap. 320
Roast Chicken Stuffed with Lamb, Rice, and Pine Nutsp. 323
A Circassian's "Circassian-Style" Chickenp. 325
Duck with Quincesp. 327
Grilled Meatsp. 330
Seven Ground Meat Kabobsp. 334
Three Meatball Dishesp. 345
A Regional Sampler of Meat Stewsp. 351
Three Casserole Dinnersp. 359
Noah's Puddingp. 367
Rice Puddingp. 369
Poached Apricotsp. 370
Cherry Bread Puddingp. 371
Halvah of the Poor Shepherdp. 372
Syrian "Cheese Rags"p. 373
Yogurt Cakep. 374
Baklava, Gaziantep Stylep. 375
Pistachio- and Cheese-Filled Kunefep. 379
Semolina Butter Cookiesp. 381
Date and Semolina Cakes with Two Variationsp. 382
Clarified Butterp. 385
Sugar Syrupp. 386
Imitation Kaymakp. 387
Eastern Mediterranean Pepper Pastesp. 388
Home-Prepared Spice Mixturesp. 392
Stocking the Eastern Mediterranean Larderp. 395
Spices and Herbsp. 395
Miscellanyp. 399
Mail-Order Addressesp. 405
Yogurtp. 408
Homemade Yogurtp. 409
Draining Yogurtp. 410
Iced Yogurt Drinkp. 411
Yogurt Cheese Balls Packed in Olive Oilp. 411
Another Kind of Yogurt Cheesep. 412
Bibliographyp. 413
Indexp. 417
Table of Contents provided by Syndetics. All Rights Reserved.

ISBN: 9780060166519
ISBN-10: 0060166517
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 448
Published: 7th May 1994
Publisher: HarperCollins Publishers Inc
Country of Publication: US
Dimensions (cm): 23.2 x 21.9  x 3.7
Weight (kg): 1.09

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