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Books : Mediterranean Grains and Greens: A Book of Savory, Sun-Drenched Recipes |
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Books : Mediterranean Grains and Greens: A Book of Savory, Sun-Drenched Recipes |
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by: Paula Wolfert
Dewey Decimal Number: 641.591822 EAN: 9780060172510 ISBN: 0060172517 Label: William Morrow Cookbooks Manufacturer: William Morrow Cookbooks Number Of Items: 1 Number Of Pages: 400 Publication Date: September 01, 1998 Publisher: William Morrow Cookbooks Release Date: August 26, 1998 Sales Rank: 249445 Studio: William Morrow Cookbooks Editorial Review: Related Items:
Average Rating:
 Rating:  - Everything by Paula Wolfert is fantasticEver since I first purchased her cookbook, Couscous and Other Good Food from Morocco, I have been a fan of Paula Wolfert. Her recipes are not always easy, but they always produce great food. Buy the book. Rating:  - med greens and grainsugh--after appreciating many of ms. wolfert's many cookbooks and other written offerings, i was deeply disappointed by this book. it might be of great interest to those who want to spend a great deal of time re- creating childhood experiences and tastes, but for someone looking for more of what she has offered previously--i found exactly 2 recipes i wanted to try in the entire cookbook. i like slow cooking, but lots of these recipes also required hard-to-find ingredients. wish i could send it back. Rating: - One of My Favorite Cookbooks...Paula Wolfert is not known for her quick and easy recipes - but she IS known for authenitc, well tested regional Mediterranean recipes. I belong to a CSA, and often find myself with 2 pounds of dandelion greens or 5 pounds of turnips, etc. When I'm at a loss for what to do with those extra greens, this is THE book I turn to. Most of the recipes here can be on the table in under two hours, which is quick for this type of cooking, and nothing I've ever made from this book has been bad. If you are looking for a great book for using grains and greens which are a bit uncommon in the typical American household, and are willing to spend a little extra time in the kitchen to prepare exceptional meals, this is very much worth having in your cookbook library. Rating: - A book for Real Food lovers.....I had high expectations for this book when I had a look at it on Amazon. What appealed to me especially was that it was a book about greens and grains. I wasn't disappointed. It is a very romantic book, telling tales of the author, Paul Wolfert's experiences with cooks in traditional regions. Whilst these anecdotes are interesting, and lend a traditional flavour to the book, I would have appreciated more recipes. In one part of the book she spoke of how many hundreds of recipes she'd collected in her travels, but they're not all in the book - rats! This book is a delight... surprises such as a recipe for real, authentic Cous Cous, made the old-fashioned way! The first recipe I tried, Garlic Soup with Leafy Greens from Spain, was absolutely DELICIOUS, and has become a family favourite (even my kids eat it!!!) I have the need to have a number of recipes on hand that aren't based on animal or dairy products, and I have found that very many of her recipes, if they include these ingredients, look as if they could easily be adapted not to include them. Being someone who really loves vegetables, this is a great book. This isn't one of the new types of books from chefs with 'good ideas', they are recipes which have stood the test of time, and proven themselves delectable. There are also good looking recipes for many different types of grains. She has recipes such as: 'Rusk Salad with Tomatoes, Capers, Olives and Lemon' from Greece (and all the tourists get is the standard Greek salad!); Mirsini's Spiced Barley Bread; Field Greens, Rice and Pumpkin Torta (Italy); Black Sea Soup with Cornmeal, Leafy Greens, and Mushrooms (Turkey); Medley of Wheat Berries, Lentils and Rice with Fresh Herbs (Greece); Summer Sorrel and Chervil Soup (France).... Ok, I'm getting hungry... I like the book, have used it a fair bit since I've bought it, but I don't think, however, it will top my favorite book 'Greek Monastery Cookery' by Archimandrite Dositheos, which is a compilation of recipes from the moasteries of Mount Athos in Greece. The recipes are traditional, (but which I don't recommend it for beginning cooks, one needs to have some experience as things such as cooking times and temperatures are not always included.) I've given 4 stars due to the quality of the dishes already tried, but if it were packed full of recipes, like the monk's cookbook, it would rate a '5'.
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