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Books : The Slow Mediterranean Kitchen: Recipes for the Passionate Cook |
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Books : The Slow Mediterranean Kitchen: Recipes for the Passionate Cook |
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by: Paula Wolfert
Dewey Decimal Number: 641.591822 EAN: 9780471262886 ISBN: 0471262889 Label: Wiley Manufacturer: Wiley Number Of Items: 1 Number Of Pages: 368 Publication Date: October 03, 2003 Publisher: Wiley Sales Rank: 149206 Studio: Wiley Editorial Review: Who can resist the sensuous delights of a slow-simmered stew, salmon fillet slow-roasted until it is soft as silk, or leg of lamb braised until it is meltingly tender? Slow cooking is the hottest new trend in food, and no one better captures the art of sumptuous, unhurried cooking than renowned food writer Paula Wolfert. In The Slow Mediterranean Kitchen, she returns to her favorite culinary regions and shares an enticing treasure trove 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 offers loyal fans and new converts the secrets to simmering, slow roasting, braising, poaching, and marinating their way to flavor-drenched dishes that capture the enchanting tastes and aromas of the Mediterranean table. Perfect for anyone who loves to cook, this rich resource is a must-have for the bookshelf of everyone who is serious about food. Paula Wolfert (Sonoma, CA) is widely acknowledged to be the premier food writer in America. Her writing has received many awards, including the Julia Child Award, the M.F.K. Fisher Award, and the James Beard Award. She has a regular column in Food & Wine magazine, and her articles have appeared in such major publications as the New York Times, Saveur, Bon Appétit, and Cook's Illustrated. She is the author of six other cookbooks, including Couscous and Other Good Food from Morocco, Mediterranean Cooking, and The Cooking of South-West France. Related Items:
Average Rating:
 Rating:  - Paula Wolfert is SublimeIt can be no mistake that this book is addressed to the passionate cook. As others have stated, most recipes are labors of love, requiring hours and often days to complete. This passionate cook states emphatically that they are worth it. Those who dislike or are not willing to devote the time and patience and sometimes lengthy ingredient lists needed to create her dishes should look elsewhere for cooking inspiration - this book is not for them. If, however, you have the time, passion, and slower outlook and lifestyle which are the hallmarks of Mediterranean cooks, then this book is a jewel. I will single out a few recipes of the many I have made and the one I come back to time and again is the Gazpacho With Melon. I have never tasted a more beautifully complex cold soup. Both light and deep, it sings on the tongue and will dazzle anyone lucky enough to taste it. Spicy Mussels with Herbs and Feta Cheese and eaten like a soup are the only way I serve mussels now. Greek and Moroccan lamb stews, braised veal, slow-cooked duck and chicken - every recipe delights. This book takes me back to time spent around the Mediterranean, time that was slower, more fully experienced, and far better flavoured than anywhere else. Time filled with passion :) Rating: - This cookbook is a good readI have enjoyed just sitting down and reading this cookbook. I look forward to trying many of the recipes included in the book. Rating:  - I've only tried two recipes so far......but both were disappointing. The "Fall-Apart Lamb Shanks" were good--but after marinating overnight and more than seven hours of careful prep and cooking (to say nothing of the expense), they should have been grrrreatt! The "Golden Potato Gratin" was bland. The recipe suggested using one of three cheeses; I used Buffalo mozzarella because I couldn't find either of the other two suggestions. Maybe if I'd used one of them, the flavor would have been brighter--but the third cheese suggestion WAS mozzarella! I am glad I tried this on my patient, forgiving husband first rather than serving it to company. Rating: - TransformingI never thought I would consider a cook book to be transforming, but that has been my experience with The Slow Mediterranean Kitchen. It has changed my cooking habits more than any cookbook I own (some 40 - 50 at this point, and still growing). Cooking has been a long haul for me. I used to not like it at all, and considered anything that took longer than 10 minutes to prepare from start to finish as being way too involved! But by the time I have reached Wolfert's Mediterranean masterpiece, maybe I was ready to be picked. I absolutely savored Wolfert's long leisurely approach to preparing food. Now I'm somewhat disappointed if a dish doesn't take at least a whole day to prepare (cutting the amount of time one can enjoy making the dish.) Cooking a complicated recipe (not that these recipes are all that comlicated) now seems like an invigorating puzzle, the challenge being to get the pieces to go together just right. I've learned so much from this book. First, how to roast a perfect chicken! That in itself is worth kajillions. Second, the very best way to roast rack of lamb. Also, one recipe involved a two hour preparation of carmelized onions. I always wanted to know how to properly do that. I guess, in the final analysis, this book has contributed more than any other book in making me a passionate cook, or at least pointing me in that direction. Introducing me to a very interesting cuisine is frosting on the cake.
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