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

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  • Marinated summer tomato bruschetta

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

    • Categories: Appetizers / starters; Mediterranean
    • Ingredients: tomatoes; dried oregano; dried red pepper flakes; baguette bread
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  • Slow-roasted mushroom and garlic bruschetta

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

    • Categories: Appetizers / starters; Mediterranean
    • Ingredients: portabello mushrooms; rosemary; rustic white bread; balsamic vinegar; parsley
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  • Crostini with sardinian caviar, tomato, and celery

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

    • Categories: Appetizers / starters; Mediterranean
    • Ingredients: bottarga; baguette bread; cherry tomatoes; celery; parsley
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  • Knife-and-fork Tuscan kale bruschetta

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

    • Categories: Appetizers / starters; Mediterranean
    • Ingredients: kale; balsamic vinegar; rustic white bread; pecorino Romano cheese
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  • Avocado-sardine toasts

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

    • Categories: Appetizers / starters; Mediterranean
    • Ingredients: parsley; sherry vinegar; canned sardines; avocados; rustic white bread; scallions; chives
    show

  • Spicy roasted vegetable and tuna canapés

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

    • Categories: Appetizers / starters; Mediterranean
    • Ingredients: Italian frying peppers; red peppers; tomatoes; canned tuna; capers; Gruyère cheese; mint; caraway seeds; ground coriander; chile sauce; apple cider vinegar; Niçoise olives; cilantro; baguette bread
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  • French croûtes with onion jam and scrambled eggs

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

    • Categories: Appetizers / starters; Mediterranean
    • Ingredients: black sausage; salt pork; red onions; crème fraîche; baguette bread; eggs
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  • Slow-steamed fava spread with cumin and paprika

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

    • Categories: Dips, spreads & salsas; Appetizers / starters; Mediterranean
    • Ingredients: fava beans; ground cumin; paprika; olive oil
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  • "As good as it gets" fava bean dip

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

    • Categories: Dips, spreads & salsas; Appetizers / starters; Mediterranean
    • Ingredients: fava beans; olive oil; ground cumin; ground cayenne pepper
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  • Moroccan eggplant jam with tomatoes and lemon

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

    • Categories: Dips, spreads & salsas; Appetizers / starters; Moroccan
    • Ingredients: lemons; eggplants; tomatoes; paprika; ground cumin; dried red pepper flakes; olive oil
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  • Herb jam with olives and lemon

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

    • Categories: Dips, spreads & salsas; Appetizers / starters; Mediterranean
    • Ingredients: celery; pasta flour; smoked paprika; spinach; parsley; cilantro; black olives; ground cayenne pepper; ground cumin; semolina; onions
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  • Sesame-studded tomato jam

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

    • Categories: Dips, spreads & salsas; Appetizers / starters; Mediterranean
    • Ingredients: tomatoes; honey; ground cinnamon; sesame seeds; orange flower water
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  • Roasted garlic puree

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

    • Categories: Dips, spreads & salsas; Appetizers / starters; Mediterranean
    • Ingredients: garlic; olive oil
    show

  • Roast eggplant and walnut dip

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

    • Categories: Dips, spreads & salsas; Appetizers / starters; Mediterranean
    • Ingredients: eggplants; green peppers; walnuts; ricotta cheese; wine vinegar; parsley
    show

  • Overnight gorgonzola with saba spread

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

    • Categories: Dips, spreads & salsas; Appetizers / starters; Mediterranean
    • Ingredients: Gorgonzola cheese; heavy cream
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  • Ayran

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

    • Categories: Beverages / drinks (no-alcohol); Mediterranean
    • Ingredients: yogurt; salt
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  • Chestnuts roasted on a bed of salt with fennel

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

    • Categories: Appetizers / starters; Mediterranean
    • Ingredients: chestnuts; coarse rock or sea salt; fennel seeds; butter
    show

  • Slow-roasted almonds

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

    • Categories: Appetizers / starters; Mediterranean
    • Ingredients: almonds; coarse rock or sea salt; paprika
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  • Rosata, a Tunisian aperitif

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

    • Categories: Beverages / drinks (no-alcohol); Appetizers / starters; Mediterranean
    • Ingredients: almonds; almond extract; vanilla extract; sugar
    show

  • Steamed chickpeas

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

    • Categories: Appetizers / starters; Mediterranean
    • Ingredients: chickpeas; coarse rock or sea salt; ground cumin
    show

  • Marinated mushrooms with saba

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

    • Categories: Appetizers / starters; Mediterranean
    • Ingredients: cremini mushrooms; balsamic vinegar; bay leaves; rosemary; thyme; honey
    show

  • Spanish manchego cheese marinated with olives and herbs

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

    • Categories: Appetizers / starters; Mediterranean
    • Ingredients: arbequina olives; Manchego cheese; thyme; rosemary; cumin seeds
    show

  • Turkish flatbread stuffed with melted cheese

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

    • Categories: Pizza & calzones; Appetizers / starters; Mediterranean
    • Ingredients: bread flour; orange juice; mozzarella cheese
    show

  • Izmir-style flatbread with cheese, parsley, and sesame seeds

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

    • Categories: Pizza & calzones; Appetizers / starters; Mediterranean
    • Ingredients: parsley; feta cheese; pecorino Romano cheese; sesame seeds
    show

  • Flatbread stuffed with cheese, winter squash, and wild greens

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

    • Categories: Pizza & calzones; Appetizers / starters; Mediterranean
    • Ingredients: Parmigiano Reggiano cheese; greens of your choice; leeks; winter squash; ricotta cheese; mozzarella cheese; nutmeg
    show

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

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

    • 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

    • 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.

    • 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.

  • Seven-hour garlic crowned lamb

    • mirage on January 16, 2010

      Excellent.

  • Fall-apart lamb shanks with almond-chocolate picada

    • mirage on January 16, 2010

      Very very good.

  • Butternut squash and potato pie with tomato, mint, and sheep's milk cheese

    • jen kalb on January 05, 2020

      Excellent flavorful dish, flavors come through better if served warm rather than hot.

  • 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.

  • 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.

  • 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.

  • 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.

    • 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.

    • 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.

  • 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.

  • 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.

    • stormygirl on January 18, 2023

      This soup is very bland and tasteless, not worth making again

  • Asparagus baked in parchment with caper mayonnaise

    • caniacwino on October 08, 2020

      This was absolutely incredible. Texture was similar to canned asparagus but the flavor was almost decadent. Made the caper sauce with salted capers, creme fraiche and mayo and added more tarragon. Would certainly make again.

  • 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).

  • 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.

  • 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.

  • Fig, fennel, and lemon tart

    • leilx on August 18, 2021

      This is a very unusual recipe and flavor combination. Not sweet really at all--I ended up sprinkling it with superfine sugar to add a touch more sweetness. All the components go together really well and offer a very interesting taste combination in the mouth. Do not skip the fennel or skimp on it. It is very delicate in this recipe. Can be made in stages but probably best the day it is made.

  • Pork and orange-flavored beans

    • Lzeleny on October 15, 2022

      This is one of my top favorite recipes. Perfect for doing ahead and servicing to a crowd.

  • Oven-baked polenta

    • foodgloriousfood on February 02, 2022

      This worked perfectly for me. Couldn’t be easier! I used coarse polenta. I didn’t add anything to it as the dish I was serving it with was very rich, but next time will stir in parmesan and thyme sautéed in butter, at the end.

    • stepharama1 on January 28, 2023

      This is the best and easiest polenta I've ever made! I followed her instructions precisely and it worked perfectly.

  • Pork coddled in olive oil with Tuscan beans and arugula

    • billcranecos on August 06, 2020

      Outstanding. Takes several days (minimal activity on each day), so plan ahead.

  • Harissa #2

    • KatieK1 on January 23, 2022

      Too salty. Recipe should say to wash the salt off the onions.

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