Cooking By Country : Mediterranean

ISBN: 9781742571157
Publication date: 01/02/2011

We've all heard amazing things about the delicious and healthy foods of the Mediterranean. Now 500 Mediterranean Dishes provides 500 simple ways to enjoy those foods in everyday meals. From antipasti and tapas to fresh fruit desserts, you'll find satisfying recipes for every course and of every variety.

Author: SFORZA VALENTINA

ISBN: 9781740667753
Publication date: 01/10/2009


Pages: 240
Author: TALIMANIDIS, PAM

ISBN: 9781921382215
Publication date: 01/03/2010

In this inspired collection of recipes, acclaimed cook and restaurateur Abla Amad shares the secrets of Lebanese cooking. Learn how to arrange a traditional mezza spread of kibbee, vine leaves, baba ghannooj and felafel, and how to achieve complex flavours in simple dishes such as casseroles, skewered meats and exotic salads.

Go behind the scenes at the famous Abla's Lebanese Restaurant in Carlton, Melbourne, where the saying 'Come eat at my table' - or t'fadalou - guides the preparation of every dish and greeting of every customer, and join Abla's extended family as they share the traditions and pleasures of the table.

Beautifully photographed and complete with a glossary, menus and stories, Abla's Lebanese Kitchen is your invitation into the warm and welcoming world of one of Australia's most respected Lebanese cooks.


Pages: 228
Author: AMAD, ABLA

ISBN: 9781742452586
Publication date: 01/05/2012

Delicious Greek recipes including Mezze, seafood dishes and desserts.

Author: AWW

ISBN: 9780140273281

In bleak postwar Great Britain, when basics were rationed and fresh food a fantasy, the author set about to cheer herself - and her audience - up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the Middle East. This book presents her passionate mixture of recipes, culinary lore, and frank talk.

Author: DAVID ELIZABETH

ISBN: 9781845379889

"Little is known about this fascinating and ancient cuisine and Cardamom and Lime aims to provide readers with the inspiration to create these wonderful dishes. The book starts with a detailed introduction on the history of the Gulf, a glossary of ingredients, herbs and spices used in the cooking and information on major culinary influences. There then follow five chapters: Rice, Lamb, Chicken and Fish, Vegetables, Desserts and Teas and Coffee. With recipes ranging from Aromatic Rice, Fragrant Lamb Pilaf, Kebabs, Potato Cakes and Baked Fish with Nut Stuffing to Milky Rice Pudding and Pomegranate and Guava Salad, there is plenty here to tempt the tastebuds. Throughout the book there are stunning photographs and feature spreads to give a flavour of life in the Gulf, making this a unique and eye-opening look at this wonderfully traditional cuisine."

Author: AL-HAMAD, SARAH

ISBN: 9780811815031
Publication date: 25/09/1998

Moroccan food features the delicious flavors and health benefits of other Mediterranean cuisines, but tantalizes the senses with its own unique combinations of spices and simple ingredients. Grilled meats, vegetable or fruit tagines (stews), delicately spiced salads, couscous, and sweet or savory pastries are its hallmarks. Kitty Morse, who grew up in Casablanca, brings to this new book fascinating details about life and food in Morocco. Her approach to this exotic culinary tradition is surprisingly accessible yet authentic. With Morse's easy, step-by-step recipes and time-saving tips, any cook can create exquisite Moroccan flavors. On-location photos taken by the author's husband together with Laurie Smith's luscious stills create a beautiful insider's look at an intriguing cuisine and culture.

Author: MORSE, KITTY

ISBN: 9781845336547
Publication date: 01/03/2012

In this culinary exploration of the Mediterranean, Middle East, and North Africa, Diana Henry has gathered together dishes that combine exotic flavours in ways long forgotten - or never discovered - in many Western kitchens. Colourful, aromatic and perfumed ingredients, from leathery pomegranates, with their insides bursting with ruby seeds, to flower-waters that allow you to drink in the scent of a garden, combine to bring an intoxicating whiff of the exotic to your table and pleasure to your kitchen. The core ingredients of these cuisines are increasingly available so dishes such as Chermoula-marinated Tuna, Fennel, Pomegranate and Feta Salad, and Lavender, Orange and Almond Cake are both delicious and accessible to cook.

Pages: 192
Author: HENRY, DIANA

ISBN: 9781904010081

The author, and mayor of Nice, offers an enthusiastic guide to the cookery of his city. He explains how to make genuine salad nicoise (the most betrayed of Nicois dishes), and lures the reader into the world of stockfish, tians, panisses, socca, rabbit with fruit in aspic and Christmas bread.