{"title":"Mediterranean Cooking","description":null,"products":[{"product_id":"olive-oil","title":"Olive Oil","description":"\u003cp\u003eGolden green, deep green, jade, limpid yellow or sun yellow in color; bitter, sweet, spicy, harmonious, soft, sweet, fruity, delicate or fiery in character; tasting of almond, apple, artichoke, mown hay or citrus fruits-- there are innumerable olive oils and each has its own personality. Like wines, the flavors of olive oil reflect the soils and climate in which the olives are grown. And like wine, olive oils have their grands crus and their exceptional years.\u003c\/p\u003e\n\n\u003cp\u003eIn the first part of this book, Olivier Baussan, one of the great olive oil connoisseurs, takes you on a wonderful journey through the olive groves, presses and mills of the Mediterranean region. This is an invitation not only to discover the finest oils, but also to savor the conviviality of Provence, Corsica, Italy, Spain, Greece and Galilee.\u003c\/p\u003e\n\n\u003cp\u003eIn the second part, the celebrated chef Jacques Chibois presents fifty recipes ranging from traditional baked sea bream prepared with Sicilian olive oil, to astonishing madeleines made with olive oil from Haute-Provence and pumpkin fritters made with Catalan olive oil.\u003c\/p\u003e\n\n\u003cp\u003eThe final section, the Connoisseur's Guide, provides information on selecting, appreciating and buying fine olive oils.\u003c\/p\u003e\n\n\u003cp\u003eIllustrated with more than 150 color photographs, this is a book to be enjoyed again and again, both for its superb images and its extraordinary recipes.\u003c\/p\u003e\n\n\u003cp\u003eThanks to the growing interest in healthy eating and the popularity of Mediterranean cuisine, olive oil has become fashionable. In some restaurants, olive oil rather than butter is served with the bread, while in others you are given a choice of oils for seasoning salads, pasta and vegetables.\u003c\/p\u003e\n\n\u003cp\u003eUntil recently, the concept of the cru-- the term for a high-quality vineyard-- was restricted to wine, but it is now spreading to olive oil. As with wine, the flavor of an olive oil is determined by a range of factors, including olive variety, location, production methods and vintage.\u003c\/p\u003e\n\n\u003cp\u003eThis book is an invitation to discover the world of fine olive oils through a gourmet's tour of Mediterranean groves. A selection of recipes perfected by the celebrated chef Jacques Chibois demonstrates how different oils can be used to great effect in a range of dishes.\u003c\/p\u003e\n\n\u003cp\u003eA Connoisseur's Guide provides information on olive production around the world, the different varieties and their characteristics, and the classification system for olive oils, as well as the names and addresses of producers, shops and museums., ISBN13: 9782080136763 ISBN10: 2080136763 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":46111542902947,"sku":"P.38.7 CH_04-01-25_PHA_H00005EG","price":13.68,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0607\/9227\/5107\/files\/71blw2hDWHL.jpg?v=1754629535"},{"product_id":"williams-sonoma-essentials-of-mediterranean-cooking-authentic-recipes-from-spain-france-italy-greece-turkey-the-middle-east-north-africa","title":"Williams-Sonoma Essentials of Mediterranean Cooking: Authentic recipes from Spain, France, Italy, Greece, Turkey, The Middle East, North Africa","description":"\u003cp\u003eEssentials of Mediterranean Cooking begins with an overview of the rich history of the region and the many elements that have come together to create one of the world’s first—and best—fusion cuisines. The featured countries are showcased with a discussion of their iconic foods and a list of their specialties, from the bouillabaisse of Provence to the tagines of North Africa. A section on the Mediterranean diet explains the benefits of this traditional way of eating, with its emphasis on vegetables, grains, and seafood.\u003c\/p\u003e\n\n\u003cp\u003eFive chapters, with some 130 recipes drawn from the more than one dozen countries that ring the Mediterranean, are organized by courses. The exquisitely photographed dishes range from simple, earthy Spanish gazpacho to such showstopping main courses as Moroccan chicken bisteeya. The final chapter holds a wealth of seductive finales, including a pistachio-laced gelato from Italy and a lemon-and-lavender-scented granité from France.\u003c\/p\u003e\n\n\u003cp\u003eDetailed instructions and step-by-step photographs explain such basic techniques as working with filo dough and making romesco sauce. An informative glossary with culinary terms and ingredients completes this indispensable introduction to the cuisines of the Mediterranean., ISBN13: 9780848732417 ISBN10: 0848732413 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":46114988064931,"sku":"TN_STR_H000080O","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0607\/9227\/5107\/files\/911CNUlYf8L.jpg?v=1754737971"},{"product_id":"mediterranean-cooking","title":"Mediterranean cooking","description":"\u003cp\u003eRenowned food writer Paula Wolfert here revises her classic cookbook in which she celebrates the sensuous pleasures of healthy Mediterranean cooking with more than 150 delicious dishes from this region, 75 of them brand new. The focus is on Turkey, Tunisia, the regions of Provence in southern France, and Apulia in southern Italy., ISBN13: 9780812906608 ISBN10: 0812906608 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":46115089350819,"sku":"A-STR_UBD_H0000QW4","price":12.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0607\/9227\/5107\/files\/71Y_qE15GcL.jpg?v=1754740693"},{"product_id":"olives-anchovies-and-capers-the-secret-ingredients-of-the-mediterranean-table","title":"Olives, Anchovies, and Capers: The Secret Ingredients of the Mediterranean Table","description":"\u003cp\u003eNo one knows just what makes the Mediterranean shores so white, the sun so golden, or the sea so blue. But thanks to award-winning author Georgeanne Brennan, we now know what makes the cuisine so delicious. Olives, anchovies, and capers are the secret ingredients behind the magical flavors of the Mediterranean. Toss a few tangy olives and capers, or a savory anchovy or two into these over 50 dazzling recipes and instantly capture the fresh, sun-drenched flavors of Italy, France, Greece, Tunisia, and Morocco. Enhanced by vibrant color photography, Brennan reveals the basic techniques for salting, brining, curing, and seasoning these delicacies and also explores their history and common uses. Bring the Mediterranean home with these simple, flavorful accents and add intensity and depth--with minimum effort--to any dish., ISBN13: 9780811824941 ISBN10: 0811824942 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":46115095052451,"sku":"A_STR_H0000DUS","price":7.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0607\/9227\/5107\/files\/61eTUvXOW7L.jpg?v=1754740995"},{"product_id":"the-olives-table-over-160-recipes-from-the-critically-acclaimed-restaurant-and-home-kitchen-of-todd-english","title":"The Olives Table: Over 160 Recipes from the Critically Acclaimed Restaurant and Home Kitchen of Todd English","description":"\u003cp\u003eIn The Olives Table, the artistry of one of America's top chefs is on display, with more than 160 dazzling recipes from Olives and from Todd's home kitchen, illustrated with beautiful photographs by Carl Tremblay.\u003c\/p\u003e\n\n\u003cp\u003eIn 1989, Todd English and his wife Olivia opened the original Olives; since then the restaurant has moved to larger quarters, and Todd and his bold, inventive Mediterranean-inspired cooking have earned an international reputation. Voted one of the Top Ten Restaurants by Esquire magazine and the Best New Restaurant by Boston magazine, it has also been voted Favorite Restaurant in the Zagat Guide to Boston and Vicinity.\u003c\/p\u003e\n\n\u003cp\u003eTodd's robust, intensely flavored food begs to be savored and shared with others. And since the complexity of English's cooking comes from the layering of tastes and textures—not exotic equipment or techniques—by following the careful, step-by-step instructions, even the timid cook can recreate the dishes that the patrons of English's hugely popular Boston restaurant enjoy at the Olives table.\u003c\/p\u003e\n\n\u003cp\u003ePull out the stops and begin a meal with Todd's signature Olives Tart, baked in a crisp crust and rich with olives and creamy goat cheese, pair Gingered Slow-Braised Lamb Shanks with Apple-Fennel Mashed Potatoes for your main course, and finish with Falling Chocolate Cake with Raspberry Sauce. Or for a lighter repast, try Pan-Fried Cornmeal-and-Cumin-Rubbed Cornish Game Hens served with Arugula Salad with Tomato and Cucumber Juice; finish with Mango-Raspberry Granita. Plan a simple but deeply satisfying supper of Roasted Clams with Chicken, Tomatoes, Artichokes, and Bacon served with roasted new potatoes and end with Gingersnap Risotto Pudding. Whatever meal you decide to create from these recipes, you won't be disappointed., ISBN13: 9780684815725 ISBN10: 0684815729 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":46124567429283,"sku":"A_STR_H0000DR6","price":7.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0607\/9227\/5107\/files\/81yI53Z0gLL.jpg?v=1754813351"},{"product_id":"from-tapas-to-meze-first-courses-from-the-mediterranean-shores-of-spain-france-italy-greece-turkey-the-middle-east-and-north-africa","title":"From Tapas to Meze: First Courses from the Mediterranean Shores of Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa","description":"\u003cp\u003eThe countries that circle the Mediterranean share more than the sea's azure waters. They share a love of first courses -- tapas from Spain, hors d'oeuvres and entrees from France, Italy's antipasti and primi piatti, mezethes from Greece, and the meze of the Levant and North Africa. These small dishes reflect the region's extraordinary bounty, its reliance on seasonal produce, and its emphasis on straightforward preparation.\u003c\/p\u003e\n\n\u003cp\u003eMore than 220 recipes demonstrate both the unity and the variety of Mediterranean cuisine. Olive oil, garlic, tomatoes, eggplant, peppers, onions, and fresh herbs are the foundation of all Mediterranean cooking. But what a tremendous range of flavors and textures emanate from those ingredients!\u003c\/p\u003e\n\n\u003cp\u003eOften one brilliant idea is manipulated differently by each cuisine. Take flat bread: In Spain we find Coca de la Huerta, a summer vegetable flat bread from the Balearic Islands. France offers Provence's Pissaladiere, laced with anchovies, onions, and olives. You're probably familiar with Italy's great flat breads (like Focaccia con Gorgonzola e Pinoli), but have you ever tasted Lahmacun, a Turkish lamb and tomato pizza, spiced with cinnamon, allspice, and cloves?\u003c\/p\u003e\n\n\u003cp\u003eThe Mediterranean plays the same game with savory egg pies. You can't enter a tapas bar in Spain without being confronted by some sort of tortilla, the ubiquitous Spanish omelette that appears here with caramelized onions as Tortilla de Cebollas a la Andaluza. In the South of France an omelette might be stuffed with pistou (the French equivalent of Italian pesto), and in Italy you would find the Italian equivalent of the omelette the frittata -- made with roasted sweet peppers. In Greece, the egg has been transformed into a Sfoungato me Kolokithia Apagio, a baked omelette with rice, zucchini, leeks, feta, and mountain herbs. In Tunisia, echoes of the French occupation can be tasted in the ajja, a traditional omelette filled with Tunisia's own spicy merguez sausage.\u003c\/p\u003e\n\n\u003cp\u003eFor this authentic collection, Joanne Weir ate her way around the Mediterranean cajoling home cooks and restaurant chefs into surrendering their finest recipes. Throughout the book is a reverence for the Mediterranean practice of hanging out at the table with a glass of wine -- or sherry, or ouzo, or raki -- while nibbling on an assortment of delectable little dishes. Let From Tapas to Meze bring this gracious tradition into your home., ISBN13: 9780517589625 ISBN10: 0517589621 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":46124624445603,"sku":"TN_STR_UBD_H0000UUQ","price":10.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0607\/9227\/5107\/files\/61ZlAof5tIL.jpg?v=1754816118"},{"product_id":"nick-stellinos-mediterranean-flavors","title":"Nick Stellino's Mediterranean Flavors","description":"\u003cp\u003eThe host of PBS-TV's Cucina Amore introduces a new selection of more than 150 original recipes that represent the finest in traditional Mediterranean cuisine, featuring delectable dishes from France, Spain, Greece, Morocco, Turkey, Italy, and the Middle East., ISBN13: 9780399143403 ISBN10: 0399143408 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":46124649414819,"sku":"TN_STR_UBD_H0000XV4","price":10.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0607\/9227\/5107\/files\/71SKqwhenmL.jpg?v=1754817135"},{"product_id":"taverna-the-best-of-casual-mediterranean-cooking-casual-cuisines-of-the-world","title":"Taverna: The Best of Casual Mediterranean Cooking (Casual Cuisines of the World)","description":"\u003cp\u003eOffers recipes for sauces, appetizers, soups and vegetables, fish and shellfish, poultry and meat, and desserts, ISBN13: 9780376020406 ISBN10: 0376020407 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":46124663767203,"sku":"NC-STR_UBD_H0000REN","price":10.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0607\/9227\/5107\/files\/91TQDysiqoL.jpg?v=1754817895"},{"product_id":"a-str_ubd_h0000s4q","title":"Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen: A Cookbook","description":"\u003cp\u003eHometown boy turned superstar, Michael Symon is one of the hottest food personalities in America. Hailing from Cleveland, Ohio, he is counted among the nation’s greatest chefs, having joined the ranks of Mario Batali, Bobby Flay, and Masaharu Morimoto as one of America’s Iron Chefs. At his core, though, he’s a midwestern guy with family roots in old-world traditions. In Michael Symon’s Live to Cook, Michael tells the amazing story of his whirlwind rise to fame by sharing the food and incredible recipes that have marked his route.\u003c\/p\u003e\n\n\u003cp\u003eMichael is known for his easy, fresh food. He means it when he says that if a dish requires more than two pans to finish, he’s not going to make it. Cooking what he calls “heritage” food–based on the recipes beloved by his Greek—Italian—Eastern European—American parents and the community in Cleveland–Michael draws on the flavors of traditional recipes to create sophisticated dishes, such as his Beef Cheek Pierogies with Wild Mushrooms and Horseradish, which came out of the pierogies that his grandpa made. Michael translates the influences of the diverse working-class neighborhood in which he grew up into dishes with Mediterranean ingredients, such as those in Olive Oil Poached Halibut with Fennel, Rosemary, and Garlic; Italian-style handmade pastas, like Linguini with Heirloom Tomato, Capers, Anchovies, and Chilies; and re-imagined Cleveland favorites, such as Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary.\u003c\/p\u003e\n\n\u003cp\u003ePart of Michael’s irresistible allure on the Food Network comes from how much fun he has in the kitchen. To help readers gain confidence and have a good time, Michael Symon’s Live to Cook has advice for cooking like a pro, starting with basic instructions for how to correctly use techniques such as braising, poaching, and pickling. There’s also information on how caramelizing vegetables and toasting spices can give dishes a greater depth of flavor–instead of a heavy, time-consuming stock-based sauce–and why the perfect finishing touch to most meat or fish dishes can be a savory hot vinaigrette instead.\u003c\/p\u003e\n\n\u003cp\u003eWith fantastic four-color photography throughout and tons of helpful “Symon Says” tips, Michael Symon’s Live to Cook is bound to get anyone fired up about getting into the kitchen and cooking up something downright delicious., ISBN13: 9780307453655 ISBN10: 0307453650 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":46124682576035,"sku":"A-STR_UBD_H0000S4Q","price":10.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0607\/9227\/5107\/files\/61G9lq7-lxL.jpg?v=1754819060"}],"url":"https:\/\/usedbookdepot.com\/collections\/mediterranean-cooking.oembed","provider":"Used Book Depot","version":"1.0","type":"link"}