Jeanne Calment, who lived to be 121, credited one thing for her long life: olive oil.
Olive oil enthusiasts and experts Alice Alech and C cile Le Galliard join forces in this complete guidebook discussing the amazing--almost miraculous--health benefits of olive oil. From slowing the effects of Alzheimer's to building healthy bones, extra virgin olive oil is unrivaled in its natural goodness. With detailed research and findings from doctors, medical researchers, nutritionists, and chefs around the globe, The 7 Wonders of Olive Oil explores the role olive oil plays in the Mediterranean diet, covers tips for cooking with, buying, and storing the green nectar, and most of all, reveals its seven amazing health benefits including:
- Cancer prevention
- Skin rejuvenation
- Healthy bones
- Alzheimer's disease prevention
- Reduction in risk for diabetes
- Stroke and heart attack prevention
So much more than a cookbook; it is a love song to a special place and its cuisine
Marianna Leivaditaki is a natural storyteller. She grew up in Chania, on the Greek island of Crete, and spent her childhood helping out in the family-run taverna. After school, she carried around her blue notebook, writing down all the recipes she would like to cook, helped by the kitchen wisdom of her Greek grandmothers.
Marianna's love for the food of her heritage flows through every page, but she brings it her own contemporary style, honed through an illustrious career in professional restaurant kitchens. As head chef of the celebrated London restaurant Morito, she has championed high-quality ingredients, presenting them in simple, beautiful sharing plates.
The recipes in her book, inspired by the Sea, the Land, and the Mountains of the Aegean islands, celebrate the wealth of the Mediterranean diet, rich in olive oil, fresh vegetables and fruit, nuts, fish, and whole grains, and a passion for good food and shared meals. Marianna offers achievable, delicious dishes celebrating fresh, seasonal ingredients that you can take time to enjoy with friends and family.
Corsican mint omelette
Moroccan vegetable and sesame seed parcels
Courgette, lemon and pecorino spaghetti
Butternut squash and sweet potato tagine
Nutty pearl couscous with feta and dates
Aromatic fish pilaf
Pasta shells with sausage, tomato and fennel sauce
Hazelnut and chocolate cake
Orange and cinnamon hot chocolate
Craving dolphin meatballs? Can't find a reliable restaurant for boiled parrot? Have a hankering for jellyfish omelettes, sows' wombs in brine, sheep's brain pate, or stuffed mice? Look no further than Around the Roman Table, a unique hybrid cookbook and history lesson. A portrait of Roman society from the vantage point of the dining table, kitchen, and market stalls, Around the Roman Table offers both an account of Roman eating customs and 150 recipes reconstructed for the modern cook.Faas guides readers through the culinary conquests of Roman invasions--as conquerors pillaged foodstuffs from faraway lands--to the decadence of Imperial Rome and its associated table manners, dining arrangements, spices, seasonings, and cooking techniques. With recipes for such appetizing dishes as chicken galantine with lambs' brains and fish relish, Around the Roman Table is ideal for food aficionados who wish to understand how the desire for power and conquest was manifested in Roman appetites. There are many misconceptions about the food of ancient Rome that Faas sets out to correct. The result is half cookbook, half history book and is entirely fascinating to both chef and antiquarian alike.--Washington Times
Classic Egyptian favorites from one of Cairo's leading restaurants, in a new soft cover edition
Traditionally, Egyptian cooking has been best practiced and enjoyed at home, where generations of unrecorded family recipes have been the sustaining repertoire for daily meals as well as sumptuous holiday feasts. Abou El Sid, one of Cairo's most famous restaurants, here presents more than fifty of its most classic recipes in a cookbook for the enjoyment of home cooks all over the world.
Egyptians will recognize their favorites, from holiday dishes such as Fettah to the arrays of appetizers like aubergine with garlic, special lentils, and tahina; those new to Middle Eastern food will find the recipes simple and simply delicious, and enjoy the Egyptian table even if they don't have the heritage of the pharaohs in their family backgrounds.
Einat Admony is a 21st-century balaboosta (Yiddish for "perfect housewife").She's a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves--her children, her husband, and the many friends she regularly entertains. Here, Einat's mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City's most beloved kitchens.
The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.
"Baladi" means "my home, my land, my country," and Joudie once again pays homage to her homeland of Palestine by showcasing its wide ranging, vibrant and truly delicious dishes. Palestine is a country of different seasons and landscapes, and it is these diverse conditions that create the many and varied ingredients featured in the book. Joudie takes an entirely flexible approach to cooking, using influences from her home to create new dishes, and bringing her own twist to more traditional recipes.
--Jos Andr s Tucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique confluence of mountain and sea, values and tradition, informs every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs. Yet Basque Country is more than a little inaccessible--shielded by a unique language and a distinct culture, it's an enigma to most outsiders. Until now. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world by bringing together its intensely ingredient-driven recipes with stories of Basque customs and the Basque kitchen, and vivid photographs of both food and place. And surprise: this is food we both want to eat and can easily make. It's not about exotic ingredients or flashy techniques. It's about mind-set--how to start with that just-right fish or cut of meat or peak-of-ripeness tomato and coax forth its inherent depth of flavor. It's the marriage of simplicity and refinement, and the joy of cooking for family and friends.