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 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
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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.

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  • ISBN 10 0688158277
  • ISBN 13 9780688158279
  • Published Jan 01 2001
  • Format Paperback
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher William Morrow

Publishers Text

The countries that border the Mediterranean are exotic, alluring, and diverse, as is the multitude of Mediterranean vegetable preparations. To open this world to the American kitchen, the author presents an original and comprehensive A-Z culinary reference.

Each entry describes a vegetable; explains its origins, its culinary history, how to grow it, and where to get it: and provides recipes. Never before has one book collected such a wealth of information on this topic. The vegetables include those used by home cooks every day, as well as those that are readily available but cooks often aren't sure how to prepare.

Clifford A. Wright is a food writer and scholar specializing in the cuisines of the Mediterranean. He is the author of seven cookbooks, including most recently A Mediterranean Feast, which was named James Beard Cookbook of the Year.

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