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The Slow Mediterranean Kitchen by Paula Wolfert

$34.95

The Slow Mediterranean Kitchen by Paula Wolfert

$34.95
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Mediterranean cooking expert Wolfert invites readers to sit back and relax, in this, a charming tribute to the kinds of foods that require time to prepare, but are worth the wait. That doesn't mean these are complicated recipes. In fact, most are paragons of the simplicity and highlighting of flavors that have made Mediterranean cooking so popular. Dishes such as a classic Cassoulet use long periods in the oven to produce meltingly soft meat. The dough for Turkish Flatbread Stuffed with Melted Cheese needs to rise overnight, but is produced in a food processor with little effort. A chapter on soups celebrates simmer-it-and-forget-it dishes such as Turkish Red Lentil Soup with Paprika and Mint Sizzle and Mediterranean Marinated Fish Soup, which calls first for soaking fish filets in a mixture of Pernod, wine, thyme and garlic, then covering them with hot broth to cook off any residual rawness. Other recipes simply need to sit for their flavors to meld, as is the case with Cypriot Fresh Fava Bean and Purslane Salad and El Churrasco's Gazpacho with Pine Nuts and Currants. Wolfert does her usual practiced job of seeking out unusual flavors in all corners of the Mediterranean, such as a Butternut Squash and Potato Pie with Tomato, Mint, and Sheep's Milk Cheese from Crete, and providing interesting historical background, like the headnote for Seven-Hour Garlic Crowned Lamb, a recipe culled from a 1929 cookbook of the foods of France's Perigord region

In The Slow Mediterranean Kitchen, Wolfert returns to her favorite culinary region and shares an enticing collection of more than 150 authentic recipes that wend their way from North Africa and the Eastern Mediterranean to Italy, Spain, and the South of France. With her trademark passion for detail and curiosity about cultural traditions and innovations, she unveils the secrets of simmering, slow-roasting, braising, poaching, and marinating to achieve flavor-drenched dishes that capture the enchanting tastes and aromas of the Mediterranean table. Whether offering lusty and complex dishes or exploring techniques such as the subtle "Mediterranean alchemy" of vegetables cooked slowly in their own juices, Wolfert blends and harmonizes flavors until they reach perfect culinary pitch. Ragout of Artichokes with Wine and Herbs, Pot-Roasted Pork Loin with Fall Fruits, Moroccan Lamb, Quince, and Baby Okra Tagine, and Fig, Fennel, and Lemon Tart are just several of the slow-cooked gems in these pages. There are tantalizing choices from every part of the menu, from zesty dips and spreads to distinctive desserts and sweets, plus color photographs of finished dishes that offer temptation and inspiration in equal measure. Drawing on her expert knowledge of the Mediterranean, Paula Wolfert provides fascinating notes on the history and background of the dishes. She also offers a wealth of valuable tips, from a simple way to slow-roast almonds to the trick of rinsing chopped onions before cooking to mute their bite. Perfect for cooking on weekends, in advance, or anytime, this rich resource is an irresistible find for everyone who is serious about food.

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