Acheter d'occasion
EUR 5,59
+ EUR 2,99 (livraison)
D'occasion: Très bon | Détails
État: D'occasion: Très bon
Commentaire: Book ships from USA, takes 4-14 days for delivery. Very good copy, minimal signs of use. We ship all orders daily, M-F, and have a superior Customer Service team. Buy with confidence!
Vous l'avez déjà ?
Repliez vers l'arrière Repliez vers l'avant
Ecoutez Lecture en cours... Interrompu   Vous écoutez un extrait de l'édition audio Audible
En savoir plus
Voir cette image

Mediterranean Hot and Spicy (Anglais) Broché – 12 mai 2009

Voir les formats et éditions Masquer les autres formats et éditions
Prix Amazon
Neuf à partir de Occasion à partir de
"Veuillez réessayer"
EUR 29,60 EUR 5,56

Offres spéciales et liens associés

Descriptions du produit


Grilled Whole Fish in Chile, Garlic, and Mint Sauce
Makes 2 servings

In Jaffa, the picturesque old city next to Tel Aviv, Margaret Tayar has a famous seafood restaurant specializing in Moroccan cuisine prepared in her distinctive way. Her food—highly spiced and fragrant—is delicious. She is known for her fish couscous and for her simple and delicious spicy grilled fish. This recipe is my adaptation of Margaret's fresh and zesty salsa that dresses the charcoal-grilled bream. Serve with steamed potatoes, zuchini, and carrots.

   • 2 to 4 fresh green chiles, minced, to taste
   • 1 or 2 garlic cloves, minced, to taste
   • 1 teaspoon dried mint, crumbled, or 3 tablespoons chopped fresh mint leaves
   • 2 to 3 tablespoons fresh lemon juice, to taste
   • 4 to 5 tablespoons fruity extra-virgin olive oil, to taste
   • Sea salt and freshly ground black pepper
   • 1 whole sea bream, porgy, or gray mullet (about 1½ pounds) or any other head-on fish, suitable for grilling, cleaned
   • 1/2 cup finely diced, peeled, and seeded ripe fresh tomato, drained
   • 2 tablespoons chopped fresh flat-leaf parsley

Mix together the chiles, garlic, mint, lemon juice, and olive oil in a bowl. Add a little salt and mix thoroughly, then taste and adjust the seasonings. The sauce should be hot. Let stand at room temperature for at least 30 minutes and up to 2 hours. Light a charcoal grill or preheat the broiler. Salt the fish inside and out and place on a well-oiled grill about 5 inches from the heat. Broil or grill, turning once, until firm and almost done, about 15 minutes total. Remove from the heat and cover with aluminum foil. Let stand for 5 minutes. Mix the sauce with the chopped tomato. Serve the fish with the sauce on one side or cut the fish open, remove the central bone, and transfer the fillets to a heatproof platter. Pour half the sauce over the fish, sprinkle with some pepper, and place under a very hot broiler for a few seconds before serving, sprinkled with parsley. Pass the rest of the sauce separately.

Revue de presse

"Aglaia has a deep knowledge of Mediterranean foods. Her wonderful choice of recipes and her taste for the hot and spicy make this engaging book a joy to cook and eat from."
--Claudia Roden, author of The New Book of Middle Eastern Food

"Aglaia's book is full of so many of my favorite Mediterranean recipes that I couldn't wait to try her innovative take on these earthy foods in my own kitchen."
--Joan Nathan, author of Jewish Cooking in America

“Aglaia Kremezi (admittedly one of my favorite cooks) has opened the door to a whole world of traditional hot and spicy foods and flavors that deepen our experience (and pleasure) of Mediterranean foods.”
--Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors

"Not since Odysseus has a Greek made such a meaningful and productive journey of the Mediterranean as has Aglaia Kremezi for this book. Already the reigning goddess of the Greek kitchen, she has taken her powers of taste and discovery to nearby shores, finding recipes to treasure in a region that had seemingly revealed all of its secrets.”
--Fred Plotkin, author of Italy for the Gourmet Traveler

“Rarely has a new cookbook made me so eager to get into the kitchen. My copy of Mediterranean Hot and Spicy immediately sprouted a ruffle of yellow Post-its, marking recipes—both strangers and old friends reinterpreted—that are destined to bring new energy to my customary Mediterranean fare. I am particularly grateful for the chapter on do-ahead spice blends and condiments, an invaluable resource for any pantry and an irresistible invitation to experiment.”
--Mary Taylor Simeti, author of Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food and On Persephone's Island: A Sicilian Journey

Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.

  • Apple
  • Android
  • Windows Phone
  • Android

Pour obtenir l'appli gratuite, saisissez votre adresse e-mail ou numéro de téléphone mobile.

Détails sur le produit

En savoir plus sur l'auteur

Découvrez des livres, informez-vous sur les écrivains, lisez des blogs d'auteurs et bien plus encore.

Commentaires en ligne

Il n'y a pas encore de commentaires clients sur
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoiles

Commentaires client les plus utiles sur (beta) HASH(0x95e07ec4) étoiles sur 5 8 commentaires
6 internautes sur 6 ont trouvé ce commentaire utile 
HASH(0x96d22990) étoiles sur 5 Different and fun 22 octobre 2009
Par Daisy - Publié sur
Format: Broché Achat vérifié
I've made two dishes from here so far. Very happy with them both but each recipe made huge amounts. Feta cheese cheesecake might not sound appetizing but it was delicious. The recipe made two loaf tins full, very handy for the 4th July BBQ I took it to.
5 internautes sur 5 ont trouvé ce commentaire utile 
HASH(0x96d22dbc) étoiles sur 5 Terrific recipes--delicious! 19 janvier 2010
Par M. Trail - Publié sur
Format: Broché Achat vérifié
I took a cooking class from Aglaia Kremezi when she was on a book tour in Houston. Fantastic, easy recipes! I have made many out of this book and would love to travel to Greece to attend her cooking school there. I purchased this copy of her book as a gift for a friend.
4 internautes sur 4 ont trouvé ce commentaire utile 
HASH(0x96d22fe4) étoiles sur 5 the world's best moussaka 2 janvier 2011
Par Don Spinetta - Publié sur
Format: Broché
I am a home cook who bought this because I was dazzled by the author's previous cookbooks. I was a little worried that the recipes might be too hot, but so far, every one I've tried has been staggeringly good. The vegetarian moussaka is the best I've ever tasted, hands down. A dish to swoon over, and it gets better every day. I took the trouble to get real Greek olive oil (online), Aleppo pepper, and sheep's milk yogurt, and am glad I did. Culinary ecstasy. I treasure this book and can't wait for Kremezi's next one.
4 internautes sur 4 ont trouvé ce commentaire utile 
HASH(0x957c9174) étoiles sur 5 Excellent source for spicy sauces 27 septembre 2010
Par D - Publié sur
Format: Broché Achat vérifié
This book is the only source I've found for the wonderful spicy sauces of Greek and North African cuisine - and how to use the sauces in various dished. The recipes are complete and easy to follow.
2 internautes sur 2 ont trouvé ce commentaire utile 
HASH(0x957c90f0) étoiles sur 5 Tangy Treats 1 décembre 2010
Par Geri S. Hoekzema - Publié sur
Format: Broché
I'm a sucker for beautifully designed cookbooks with great photography - I find them a source of inspiration for cooking - but having good recipes helps. This book has both visual appeal,easy-to-follow instructions and dishes for every occasion.
Ces commentaires ont-ils été utiles ? Dites-le-nous

Rechercher des articles similaires par rubrique


Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?