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From one of the leading lights of contemporary gastronomy comes an irresistible collection of slow-cooked, flavor-drenched dishes from the cuisines of the Mediterranean
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.
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By Monica L. Allison (Louisiana)
Not a cookbook for whipping up something in 5 minutes. However, some of the slow cooked recipes can be done overnight. Out of the many cookbooks that I have, this one is a staple in my menu planning. Every recipe I have tried has been outstanding and some of the cooking principles I have been able to apply to other dishes.
By V. Bitowf
I have tried three recipes from this book so far. One was good and the other two was great. The Corsican pork chop recipe was especially good.
This book is not aimed at slow cookers, but some of the recipes are well suited to that cooking method.
I didn't see any major typos or missing steps, but I have the hardcover edition purchased used.
By Stan Harrison
With great anticipation I ordered this book with the hopes of creating some wonderful dinners. The first 3 recipes all contained typos. As I read others there appeared to be missing info. In short, I don't trust this book. I called Wiley publishing and left at least one message but no one has called back. I sent an email to Paula Wolfert through through her webmaster but have heard nothing. I will never buy another book published by Wolfert and I'll think twice about anything by Paula Wolfert as well. If you want another cookbook containing braised lamb, I'd suggest Welcome to My Kitchen by Tom Valenti. If you have any questions you could probably ask him personally by calling his restaurant, Ouest, on Manhattan's Upper West Side. At least someone would respond to you.
If I could return the Wiley book today I would but I never tried to return a book I purchased at Amazon.com - I suppose there is a way.
By Mystere
It 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 :)
By Melinda Troyer
I have enjoyed just sitting down and reading this cookbook. I look forward to trying many of the recipes included in the book.
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