The Essential Mediterranean: How Regional Cooks Transform Key Ingredients Into The World's Favorite Cuisines by Nancy Harmon Jenkins

  • French-fried potatoes in olive oil

    from The Essential Mediterranean: How Regional Cooks Transform Key Ingredients Into The World's Favorite Cuisines The Essential Mediterranean by Nancy Harmon Jenkins

    • Categories: Side dish; Mediterranean
    • Ingredients: potatoes; olive oil
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Notes about this book

  • Eat Your Books

    2003 Gourmand World Cookbook Award Winner

Notes about Recipes in this book

  • Greek black-eyed pea salad

    • br22 on July 24, 2014

      Once the beans are cooked, this is an incredibly fast salad to pull together. The combination of the flavors is amazing- don't leave anything out! I've tried eliminating an ingredient here or there as I had on hand and the recipe definitely suffers. It's delicious as written.

  • Tuna with tomatoes and black olives

    • nicolepellegrini on December 23, 2022

      Usually don't like tuna dishes where the fish is cooked this long, but it came out with a nice, stewed flavor.

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  • ISBN 10 0060196513
  • ISBN 13 9780060196516
  • Published May 01 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins

Publishers Text

2004 James Beard Award Nominee for International


A journey through the Mediterranean region, devoted to the essential ingredients that make the Mediterranean diet so healthy and the culture so vibrant.

Nancy Harmon Jenkins writes about the 25 years she's spent living, cooking, marketing, gardening, and happily eating her way through the Mediterranean region. She explores the culinary life of the Inner Sea, offering recipes and cultural history from North Africa, Turkey, Lebanon, Italy, France, Greece, Spain, and the Middle East. Chapters serves as extended introductions for 120 recipes that best make use of the staple ingredients of Mediterranean cuisine: salt, olives/olive oil, wine/vinegar, tomatoes/peppers, pork, seafood, and cheese/dairy products.

The book is filled with folklore, anecdotes, history, interviews with chefs, artisans, and home cooks, and conveys a deep understanding of the fundamentals of Mediterranean cooking and culture.

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