Mediterranean Vegetables: A Cook's Compendium of All the Vegetables from the World's Healthiest Cuisine, with More Than 200 Recipes by Clifford A. Wright

  • Amaranth and water spinach salad

    from Mediterranean Vegetables: A Cook's ABC of Vegetables and Their Preparation in Spain, France, Italy, Greece, Turkey, The Middle East, and North Africa, With More Than 200 Authentic Recipes for the Home Cook Mediterranean Vegetables by Clifford A. Wright

    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: amaranth greens; water spinach; golden beets; fennel seeds
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Cabbage salad (Lahano salata)

    • mcvl on August 31, 2020

      Swell. Having been raised on St.-Louis-style vinegar slaw, I tend to reject cabbage salads dressed with mayonnaise, but here the yogurt and the vinegar keep the salad from being gloppy; instead, it is refreshing and piquant.

    • mcvl on September 11, 2020

      I like this so much I made it again within a month, contrary to my usual habit. Second time I added a handful of capers -- even better.

  • Stuffed escarole (Scarola imbottita)

    • mcvl on April 25, 2020

      Classic, great combination of flavors.

  • Spinach and rice (Spanakorizo)

    • apattin on July 18, 2018

      Too much spinach for the 1 cup of rice. Also, too much oregano, it overpowers. Third, cooking for 40 minutes after the rice is done absorbing the liquid, would turn the dish to mush (I guess they like it like that in Greece). I needed to add 2 more cups of water/broth, maybe because I used sushi rice. When it was all done, it was good. A spritz of lemon juice was a good idea. My next attempt will use 1/4 cup of dill.

  • Stuffed Swiss chard leaves (Kiymalı pazı dolması)

    • Zephyrness on May 05, 2024

      A little underspiced as written, but we all liked it well enough to try again, just with some seasoning adjustments.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1558327754
  • ISBN 13 9781558327757
  • Published May 08 2012
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher Ryland Peters & Small

Publishers Text

Mediterranean food is the home cooking of many local cultures, a way of cooking derived from generous people, rustic foods, and simple pleasures. Its clear, robust flavors and uncomplicated preparations have made it a favorite of Americans and have earned it an honored place in our culinary tradition.

What makes Mediterranean vegetable cookery so wonderful is the way its ingredients have been combined to create a host of delicious dishes virtually unknown until now in American kitchens. Vegetables are high on the list of foods we all want to eat more of, and we’re always looking for new ways to prepare them.

With Mediterranean Vegetables, a masterful A–to–Z culinary reference and cookbook, Mediterranean food expert Clifford A. Wright gives us a new world of great tastes. Never before has such a wealth of information on vegetables of the Mediterranean been collected in one place.

Each entry describes a vegetable and its varieties, explains its origins and its culinary history from ancient times right up through the present, and details how to grow and harvest is and where to buy it. Included are many vegetables that you may use every day, such as spinach, carrots, peppers, and tomatoes, as well as those you regularly see in markets but are unsure how to prepare, such as celeriac, kohlrabi, and taro. There are also those that you can easily cultivate in your garden or find growing wild, such as borage and garden cress.

The countries that border the Mediterranean Sea are exotic and diverse, as is their multitude of vegetable preparations. These 200 recipes, incorporated into appropriate entries, tell stories about the people who created them and the cultures from which they were born. Such a connection between food and history makes cooking, and eating, even more satisfying. Here you will find authentic recipes for such classics as ratatouille, gazpacho, and tabbouleh, as well as recipes for less familiar, but no less delicious, dishes including Artichoke Hearts in Citrus Sauce and Golden Breadcrumbs, Fried Eggplant with Yogurt, Étouffée of White Beans, Carrot Frittata, and more.

Comprehensive and eminently accessible, Mediterranean Vegetables is for anyone who wants to read about, grow, cook with, and eat vegetables. It is, quite simply, a must-have reference and cookbook.

Other cookbooks by this author