The Complete Mediterranean Cookbook is an inspired look at the exciting yet straightforward way of cooking that is common to the Mediterranean region. Especially appealing in this hectic world, Mediterranean food relies on ingredients and ideas rather than fancy techniques or fussy garnishes, making it a simple and relaxing way to cook. With an emphasis on classic foolproof concepts that are open to experimentation, The Complete Mediterranean Cookbook provides a rich palate of recipes that even the novice cook will not shy away from trying. There is an amazing diversity in the dishes offered, such as Chickpea and Linguine Soup; Baked Mussels; Meat and Artichoke Pie; Chicken Stuffed with Couscous; Pansotti with Walnut Sauce; and Baklava, making it ultimately appealing to any appetite. From Basic Recipes to Seafood dishes, from Soups to Breads and Pastries, this compilation of recipes covered the wide and varied region known as the Mediterranean. Enjoy! Mediterranean recipes include: - Garlic Shrimp from Spain - Cuttlefish in Red Wine from Greece - Fresh Tuna Casserole from Malta - Chicken with Preserved Lemon and Olives from Morocco - Baked Lasagne with Meat Sauce from Italy - Casserole of Lamb and Beans from France - Peppers with Tomatoes and Eggs from Tunisia - Fattoush from Lebanon and Syria - Olive Bread from Cyprus - Baked Fillo Rolls from Turkey - Gazelle's Horns from Morocco, Algeria and Tunisia

The specialists from America's Test Kitchen present hundreds of recipes designed to demystify the Mediterranean diet, in a treasury that also offers insights into how the diet has the potential for bolstering health. Original.

Explains the rituals of the Moroccan table, describes the basic techniques of Moroccan cooking, and presents recipes for appetizers, soups, salads, main dishes, and desserts

A sumptuous book exploring the incredible food of France’s sunny island of Corsica. This beautifully photographed book celebrates all that is Corsican—the people, the geography and, most importantly, the food. And with around eighty incredible Corsican recipes designed to be prepared in the home kitchen, you’ll be transported to the island in no time. Relatively unexplored by visitors from outside Europe (although it attracts an estimated three million from France annually), Corsica is a Mediterranean island steeped in a rich food culture. With incredible geography—from the mountains to the plains and the stunning coastline—Corsica has long been a well-loved idyll for those in the know. It is also home to a unique cuisine—blending the best of French and Italian food—that respects its homegrown produce: citrus fruits, grapes, chestnuts, cheese, herbs, fish, seafood, and charcuterie. But Corsica is more than a collection of recipes, as the book also brings together portraits of those who live and work there, and those instrumental in maintaining Corsica’s rich food culture.

An introduction to Moroccan cuisine that discusses cooking techniques, and spices and herbs in addition to providing recipes for courses ranging from soups to desserts and beverages

A culinary exploration of the Mediterranean, Middle East, and North Africa includes recipes for such dishes as Greek herb pilaf, Persian flatbread, Catalan salt cod, Moroccan lamb and quince tagine, and Turkish rose ice cream.

Reinventing plant-based eating is what Tal Ronnen is all about. At his Los Angeles restaurant, Crossroads, the menu is vegan, but there are no soybeans or bland seitan to be found. He and his executive chef, Scot Jones, turn seasonal vegetables, beans, nuts, and grains into sophisticated Mediterranean fare—think warm bowls of tomato-sauced pappardelle, plates of spicy carrot salad, and crunchy flatbreads piled high with roasted vegetables. InCrossroads, Ronnen teaches readers to make his recipes and proves that the flavors we crave are easily replicated in dishes made without animal products. With accessible, unfussy recipes,Crossroads takes plant-based eating firmly out of the realm of hippie health food and into a cuisine that fits perfectly with today’s modern palate. The recipes are photographed in sumptuous detail, and with more than 100 of them for weeknight dinners, snacks and appetizers, special occasion meals, desserts, and more, this book is an indispensable resource for healthy, mindful eaters everywhere.

For the first time, A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria allows unprecedented access to one of the world's most famous, sought-after and mysterious restaurants. Having held three Michelin stars since 1997, and regularly voted 'Best Restaurant in the World' by a panel of 500 industry professionals, elBulli has been at the very forefront of the restaurant scene since Ferran Adria became sole head chef in 1987. Aimed at food enthusiasts as well as industry professionals, the book documents all the activities and processes that make up just one day of service with stunning colour photography of the kitchens, staff, creative workshop, dishes, the restaurant itself and its striking surroundings near the town of Roses, north east of Barcelona. The book starts with daybreak at 6.15 am, then shows visits to the local markets to source ingredients from 7.00 am, Ferran's arrival at the workshop, his morning creative experimentation session, the arrival of the rest of the brigade at 2.3 0 pm to begin the mise-en-place for the evening, the preparations of each guest's menu, the daily tasks of the front of house team, and the arrival of the first guests for dinner from 7.45 pm until the last guests' departure by 2.00 am. The menu is fully explained with detailed and technical recipes that reveal the full extent of the chefs' artistry. Innovative text inserts open the lid on the history of elBulli and Ferran Adria, the creative methods, the secret workshops, the technical processes behind the creation of a dish, the network of sensations and interactions that take place between a restaurant and its guests and the sensory experiences of eating, as well as the formidable reservations procedure and the structure of a meal into four theatrical 'acts'. A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria allows all lovers of good food to experience this spectacular restaurant to the full.