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Steven A. Peterson
- Publié sur Amazon.com
A fine cookbook, exposing the reader to a variety of Mediterranean cuisines. . . .
The book begins with a brief quotation: "The countries bounded by the Mediterranean Sea produce some of the finest food the world has to offer--set sail with us on a culinary tour." For instance, there are some eccentricities such as Iranian recipes (can't figure out how Iran is bounded by the Mediterranean!). Nonetheless a good cookbook featuring a multitude of healthy (and tasty) recipes from the region.
The book begins by outlining some key ingredients--artichokes, asparagus, garlic, mushrooms, fennel, fruits such as figs and dates and grapes), grains, spices, herbs, pasta, and so on. The book is divided into a number of sections to organize recipes--appetizers, soups, vegetables, salads, fish and seafood, meat, poultry and game, grains and pulses, and desserts and pastries.
Appetizers-- Charred artichokes with lemon oil drop. Ingredients: lemon juice, artichokes, garlic cloves, olive oil (of course!), lemon, sea salt, and parsley to garnish. The artichokes are charred, which seems to give a nice taste to them. The Lebanese favorite, Baba ganoush. Ingredients include aubergine (which I've never tried), garlic clove, tabini paste, ground almonds, lemon, cumin, mint leaves, olive oil, pepper, and thyme sprigs for garnish. One can add some flatbread to the feast, too.
Soup-- The classic French dish, Bouillabaisse. Lots of goodies go into the soup mix. Lots of fish (whatever is available that fits; examples in the recipe include a mix of red mullet, John Dory, monkfish, red snapper, whiting, large prawns and clams), tomatoes, saffron, olive oil, onion, leek, celery stick, crushed garlic cloves, orange zest, one bouquet garni, fennel, tomatoes, puree, Pernod, salt and pepper, and parsley.
Other recipes striking my fancy: Almond and broccoli soup, marinated mushrooms, roasted potatoes with red onions (this is a recipe that is a "must try" for me), tomato and feta cheese salad (east to make and tasty!), Tabbouleh, Truffle and lobster risotto, Spiced roast lamb, Corsican beef stew with macaroni, Chicken with red wine, Spiced rice, and Risotto with four cheeses.
Some of these dishes take quite a bit of work; many others are simple to make. All in all, though, a fine cook book. I feel healthier just looking at the recipes. . . .