Account Navigation

Account Navigation

Currency - All prices are in AUD

Currency - All prices are in AUD
 Loading... Please wait...
Call: (314) 727-6464
M - F:  10:00am - 6:00pm
Sat: 10:00am - 5:00pm
Sun: 12:00pm - 4:00pm
8829 Ladue Rd.  Map/Directions

Enrich Your Kitchen

  • Sign up for recipes, events, ... monthly email.
  • Extra Virgin an Olive Ovation Google+ Page
  • Extra Virgin an Olive Ovation on Twitter
  • Extra Virgin an Olive Ovation on facebook

Life without olives
          is the pits!

Flavors of The Mediterranean by Olivier Baussan


Flavors of The Mediterranean by Olivier Baussan

Gift Wrapping: available in cart.

Out of Stock


Product Description

Author Olivier Baussan has teamed up with talented chef, Jean-Marie Meulien, to give readers recipes full of the sunny tastes and aromas of the Mediterranean tradition. The authors first present the ingredients, condiments, and cooking methods common to the Mediterranean region, before laying out 86 recipes with color photographs that suit every occasion. Through the different chapters-- Seasonal Vegetables, Seafood, Market Produce, Meat and Game, and Garden and Orchard Produce--readers are treated to recipes ranging from olive soup with anchovies and three-pepper caviar to roast peaches with basil and lime-blossom juice. The table is set for unforgettable meals.
In this beautifully photographed tour of Mediterranean cuisine, Baussan and chef Meulien present fresh, unique recipes from the region. Their French-infused recipes, accompanied by informative introductions and wine recommendations, can be as simple as Confit of Rabbit Thighs with Fennel and Garlic, which is baked in a clay pot, or Socca with Dried Apricots and Pine Nuts (socca, from Nice, is a thin cake of chickpea flour). Arranged in four chapters-"The Sea," "The Market," "The Wild Harvest," and "The Garden and Orchard"-the book focuses on the freshest of ingredients. Among the 100 color photographs, photos of fish just caught introduce recipes such as Baked Stuffed Calamari and Ricotta-Filled Sea Bream with Mimosa Sauce. Desserts include Figs in Orange Wine with Verbena Granita, and Blancmage with Baby Chestnuts.

Product Reviews