Mediterranean Cooking: Revised with 75 New Recipes by Paula Wolfert

Search this book for Recipes »
    • Categories: Sauces, general; Greek; Vegetarian
    • Ingredients: garlic; almonds; white vinegar; stale white bread
    • Categories: Dips, spreads & salsas; Greek
    • Ingredients: yogurt; black olives; carp roe; stale white bread; milk
    • Categories: Canapés / hors d'oeuvre; French
    • Ingredients: canned anchovies; scallions; parsley; ground cayenne pepper; stale white bread; olive oil
    • Categories: Small plates - tapas, meze; Main course; Spanish
    • Ingredients: squid; almonds; parsley; Italian bread; dry white wine
    • Categories: Sauces for fish; Small plates - tapas, meze; Spanish
    • Ingredients: shrimp; parsley; dry white wine; garlic
    • Categories: Soups; Appetizers / starters; Spanish
    • Ingredients: dried red pepper flakes; tomatoes; chicken stock; garlic; stale white bread; stale whole wheat bread; cubanelle peppers
    • Categories: Soups; Appetizers / starters; French
    • Ingredients: garlic; parsley; stale French bread; egg yolks; beef stock
  • show
  • show
  • show
  • show
    • Categories: Appetizers / starters; Summer; Italian
    • Ingredients: squid; rosemary; garlic; tomato paste; white peppercorns
    • Categories: Fried doughs; Main course; Algerian
    • Ingredients: carrots; dry white wine; bouquet garni; parsley; small fish fillets, e.g. anchovies, sardines; olive oil; onions; garlic; dried red pepper flakes; black peppercorns
    • Categories: Main course; French
    • Ingredients: dry white wine; garlic; thyme; tarragon; chicken breasts; heavy cream; clarified butter
    • Categories: French; Vegetarian
    • Ingredients: dry white wine; garlic; thyme; tarragon; black peppercorns
    • Categories: Main course; French
    • Ingredients: whole chicken; bouquet garni; garlic; anisette; fennel; breadcrumbs; lemons; eggs
    • Categories: Sauces for poultry; Main course; Egyptian
    • Ingredients: whole chicken; garlic; lemons; parsley; fruity olive oil
    • Categories: Sauces for poultry; Main course; Appetizers / starters; Italian
    • Ingredients: celery; carrots; tomatoes; parsley; whole chicken; canned anchovies; onions; black peppercorns; egg yolks; olive oil; lemons; canned tuna in olive oil
    • Categories: Main course; Greek
    • Ingredients: quail; dried oregano; bay leaves
    • Categories: Sauces for meat; Main course; French
    • Ingredients: carrots; celery; bay leaves; parsley; thyme; garlic; leg of lamb; onions; canned anchovies; rosemary; savory
    • Categories: Main course; French
    • Ingredients: parsley; oranges; garlic; lamb shanks; dried thyme; stale French bread; olive oil
    • Categories: Jams, jellies & preserves; Tunisian
    • Ingredients: dried red pepper flakes; ground caraway; ground coriander; lamb shoulder chops; garlic; dried mint; olive oil
    • Categories: Salads; Appetizers / starters; Italian
    • Ingredients: celery; anchovies; capers; dried red pepper flakes; brine-cured green olives
    • Categories: Stews & one-pot meals; Main course; Turkish
    • Ingredients: ground lamb; green olives; tomato paste; red pepper paste; pomegranate molasses; Near East pepper; active dry yeast; high-gluten flour; cornmeal; onions; cracked green olives

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Chick-pea and harissa soup (Leb-lebi)

    • Emily Hope on November 18, 2010

      Delicious--one of my favorite things to do with chickpeas. Great with a moroccan-style carrot salad.

  • Aleppo-style red pepper and walnut dip (Muhammara)

    • clkandel on May 21, 2022

      So tasty! This dip is easy to make and delicious. I didn't have any fresh peppers on hand, so I used jarred organic roasted peppers and they worked great. Drained them well and dried on paper towels before adding to the food processor. Served it with zaatar toasted pita chips.

  • Lentil and black olive dip (Mavres elies ke faki)

    • clkandel on January 07, 2023

      Well blended flavors. You can taste both the lentils and the black olives, neither is overpowering. Great make ahead app.

  • Green tomato gratin (Yesil domates bastisi)

    • Rinshin on September 11, 2016

      Very simple with few ingredients but delivers terrific taste. A bit like cooked salsa or tomatillo sauce in texture. The acidity of green tomatoes is wonderfully balanced with sweetness coming from cooked onion. Added 1 garlic clove with the onion and instead of using cayenne I added urfa biber after coming out of the oven. Baked for 1 hour with aluminum foil at 400 F, but I felt that it needed more time to reduce the liquid so after 1 hr, took off the foil and baked for additional 30 min. Needs fair amount of of salt to bring out the flavor. Did not have ricotta salata and used dollops of ricotta cheese instead. Great for dipping bread or pita and fabulous with chilled white wine.

  • Double marinated quail (Cordornices guisados)

    • stepharama1 on December 07, 2021

      This ended up tasting like a top restaurant quality dish and we loved it! It was totally worth spending the time on the double marinade. I used Leffe brown beer to marinate and used smoked paprika since I didn't have sweet. The recipe is quite straightforward - as long as you have the time to marinate the quail.

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 0060974648
  • ISBN 13 9780060974640
  • Linked ISBNs
  • Published Jan 01 1994
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins

Publishers Text

Renowned food writer Paula Wolfert revises her classic cookbook in which she celebrates the sensuous pleasures of health and popular Mediterranean cooking with more than 150 delicious dishes from this region, 75 of them new.

Other cookbooks by this author