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The Slow Mediterranean Kitchen: Recipes for the Passionate Cook by Paula Wolfert

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Notes about this book

  • Eat Your Books

    2004 International Association of Culinary Professionals Award Winner

  • lizwinn on October 12, 2010

    One of my favorite books.

Notes about Recipes in this book

  • Chickpea, celery, and porcini soup with pecorino cheese

    • Rella on February 11, 2013

      The recipe in my book, page 70, does not call for celeriac as one of the ingredients, but it lists "thinly sliced tender celery ribs" which I used. All ingredients were used, but my spouse and I found it too bland to really be an enjoyable soup. As a last resort, I did add to my bowl of soup, "piment d'Esplette' which was a waste of this wonderful spice and added nothing to our enjoyment.

  • White bean and escarole soup

    • br22 on October 30, 2014

      Delicious soup. Pass through a food mill prior to combining with cooking liquid, as necessary, and escarole. Though I bought and soaked the beans overnight the day before making the soup, some of the skins on the beans didn't disintegrate as I'd hoped. The flavors are wonderful as is the cooking method for the beans. I'll stir in another teaspoon of salt when checking the status of the beans after 90 minutes next time.

  • Panade of leeks and mixed greens with cantal cheese

    • lizwinn on October 12, 2010

      This is going to be a fall/winter staple. And begs for eperimentation. I served it with Cholula hot sauce.

  • Raw rhubarb, cucumber, and mint salad

    • amraub on June 12, 2012

      Tart and refreshing. Something different to do with rhubarb that's quite good. Made with pea shoots instead of arugula.

    • saveur on May 22, 2016

      A bit of salt is added to temper the rhubarb and within ten minutes, you have a savoury salad ingredient – not at all tart! The rhubarb is mixed with thinly sliced cucumber, baby arugula and spinach, squirted with lemon juice and topped with shredded mint leaves. It is a wonderfully delicious, simply refreshing salad. Simple ingredients go a long way for an easy salad for the summertime.

    • br22 on May 25, 2014

      Conceptually I really liked this dish, and it tasted good too. My several suggestions are to cut back the amount of salt and to seed and grate the cucumber, then after rinsed thoroughly and drained, squeeze excess moisture out by wringing it in a kitchen towel.

    • dinnermints on August 20, 2016

      Maybe I would have enjoyed this salad more if it were really hot out. Agree with br22 - next time, I'd cut the salt in half at the very least. Maybe my mandoline has gone a bit dull, but it didn't work well with my freshly harvested rhubarb; I gave up and used a knife.

  • Pan-grilled duck breast with chanterelles, dried apricots, and almonds

    • chriscooks on July 30, 2011

      This is superb and well worth the effort for a special occasion. When chanterelles are in season, try this one. Can use skinless breasts. Goes well with asparagus.

  • Corsican brined pork chops

    • br22 on June 15, 2014

      The meat is excessively salty. I'm going to try reducing the quantity of salt in the brining liquid. The sauce is delicious.

  • Beef short ribs simmered in red wine with fennel, black olives, and anchovies in the style of camargue

    • Lzeleny on December 30, 2017

      Page 192. This is one of our all time favorite recipes. The pernot, olive and anchovy separate this from so many other braised short ribs.

    • ellabee on June 14, 2014

      p.192. Least successful of the short ribs explorations. Though I love fennel and licorice-anisey flavors, this was just too intense for us; the splash of Pernod was particularly regrettable.

    • Breadcrumbs on October 21, 2012

      p. 192 Wonderful! This is the very first recipe I’ve made from this book and it was sensational, even if I didn’t quite follow the instructions exactly. I didn't read the recipe through before starting so had no time to let the ribs sit overnight. Also, I prefer to retain the cooked veggies and leave the meat on the bone. Despite my changes, this dish was exceptional. The sauce is finished with some olive and anchovy butter along w a splash of Pernod. I served this w a choice of mashed potatoes or gnocci and folks were evenly split on their selections. As you might expect this dish was even better the following day. The combination of fennel w olives and anchovies made for a wonderful flavour sensation that deepened the rich flavours of the braised beef. Utterly decadent. Photos here: http://chowhound.chow.com/topics/474969#7659530

  • Maghrebi veal meatballs with spinach and chickpeas

    • amraub on April 09, 2012

      Used chicken stock instead of chickpea water to give sauce a bit more flavour. Followed CH suggestions to make a one-pot dinner and spinach seemed a tiny bit slimy from sitting. Next time, may try wilting spinach into cooked sauce. Very flavourful dish.

  • Seven-hour garlic crowned lamb

    • mirage on January 16, 2010


  • Fall-apart lamb shanks with almond-chocolate picada

    • mirage on January 16, 2010

      Very very good.

  • Casserole of black-eyed peas with fennel and tomatoes

    • IsaSim on January 04, 2014

      Very good. Done with spinach (what we had on hand) and added a bit of hot sauce to individual taste (Tabasco green pepper sauce this time).

  • Spicy potato tagine with preserved lemon and olives

    • lizwinn on October 12, 2010

      This was phenominal. I used fingerlings and added spicy sausage for my carnivores.

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Reviews about Recipes in this Book

  • ISBN 10 0471262889
  • ISBN 13 9780471262886
  • Linked ISBNs
  • Published Oct 03 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher John Wiley and Sons Ltd
  • Imprint John Wiley & Sons Inc

Publishers Text

2004 James Beard Award Nominee for International

2004 IACP Award Winner for International Category

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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