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The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day by America's Test Kitchen Editors

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Notes about this book

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Notes about Recipes in this book

  • Sun-dried tomato and feta white bean dip

    • Aggie92 on April 10, 2018

      Easy and tasty dip that was a nice change of pace from hummus. I only made 2 changes, cut the olive oil back to 1 tablespoon and doubled the lemon juice. Best if made at least a few hours or a day ahead to allow the flavors to meld.

  • Marinated green and black olives

    • Aggie92 on April 10, 2018

      A fantastic recipe to elevate grocery store olive bar olives to a company-worthy canapé. Delicious as written!

  • Roasted eggplant and tomato soup

    • Aggie92 on January 28, 2018

      As written this was under seasoned and boring. Just keep adding salt, lemon juice, and ras el hanout until it tastes good. I wound up using the juice of 1 1/2 lemons and triple the amount of ras el hanout. Also served with a dollop of harissa on top. Once this was well seasoned it was delicious.

  • Red lentil soup with North African spices

    • Aggie92 on February 04, 2017

      Double the spices in the soup and skip the finishing spice oil. You won't be sorry. My lentils took twice as long to cook...probably due to high altitude. I also had some veggies lying around the crisper drawer so I diced up one large carrot, two celery stalks, and one red pepper and added them with the onion. Served with a sprinkle of cilantro.

  • North African cauliflower salad with chermoula

    • Aggie92 on January 16, 2017

      Really good, but a tad bit too garlicky for me. I am not a huge fan of raw garlic and would cut the amount in half next time. Otherwise, made as written except I cut the olive oil in half for roasting the cauliflower and for the chermoula. Loved the sweet bite of raisins in this salad.

    • michalow on August 07, 2017

      This was really delicious and, uncharacteristically for cauliflower, pretty too. Loved the bits of raw carrot for color and crunch, and golden raisins helped keep the salad bright. I didn't see the point of having the cauliflower covered for part of its time in the oven, so i skipped that step, and it came out just fine.

  • Greek stewed zucchini

    • Aggie92 on January 11, 2017

      Goodness this was good! One of the best zucchini recipes I've made in recent memory. Made a half recipe and used a can of stewed tomatoes. It's easy to prepare but a bit time consuming since you need 30 minutes to simmer the tomato sauce and 30-40 minutes in the oven. Great side dish for a cold winter supper.

  • Provençal braised hake

    • Aggie92 on February 05, 2017

      So, so good! A restaurant worthy meal that would impress friends and family...and is easy to boot. We substituted cod for the hake, but otherwise made as written. Used a Pinot Grigio from California for the dry white wine. Will definitely make this again and again.

  • Calamari stew with garlic and tomatoes

    • Aggie92 on March 08, 2018

      I didn't exactly follow the recipe so take this review with a grain of salt. I used all the ingredients called for just in different quantities based on what I had. These are the changes that I made: reduced olive oil to 1 T, used 1 onion, 1 pound squid, 2 cans of tomatoes and kept everything else the same. What I made was delicious but it turned out to be more of a tomato stew with some squid rather than a squid stew with some tomato. Served over rice with parsley and celery leaves for garnish. The squid took closer to an hour to become tender. I think this would be equally good with shrimp or a firm white fish.

  • Spanish tortilla with roasted red peppers

    • Aggie92 on December 29, 2017

      I was really pleased with this recipe since it uses a reduced amount of olive oil compared to most recipes. I further reduced it to 4 tablespoons by only using the quarter cup to saute the vegetables. There was adequate leftover oil in my nonstick skillet to make the tortilla. I would have loved to use the roasted red peppers for additional flavor, but I had a dinner guest that hates peppers. I used a v-slicer for the potatoes with a 3 mm slicing blade to get nice even-sized potatoes. Will definitely make this again.

    • michalow on July 03, 2017

      This came out fantastically well--as good as or better than any Spanish tortilla I've had in a restaurant. The only change I made was to add about a third a cup of thinly sliced greens. If you cook it in the recommended 10-inch skillet but forget to cover it, as I did, it will take about eleven minutes (instead of two) to set enough to flip. (I'm sticking with this mistake next time, since I was happy with the results.) It was really easy, and uses only 6 Tbs. of oil for at least six satisfying servings, whereas many tortilla recipes call for at least a cup. I will definitely return to this one.

  • French lentils with carrots and parsley

    • michalow on July 01, 2017

      Really good flavors, but having the carrots and celery cook so long leaves them softer than I would like. Made a nice meal served warm with couscous and green beans.

  • Seared tuna salad with olive dressing

    • mreils on March 20, 2017

      This is excellent - very flavorful and easy.

  • Spicy whipped feta with roasted red peppers

    • julesamomof2 on August 15, 2017

      Not great. The color was weird and I suspect I used bad grocery store feta. You need the real thing for this to work. Nobody touched it.

  • Asparagus salad with oranges, feta, and hazelnuts

    • macfadden on July 14, 2017

      Weird combination of flavors, not tasty

  • Egyptian barley salad

    • macfadden on July 06, 2017

      Weird, overwhelming combination of flavors, and unpleasant textures.

  • Chickpea cakes

    • macfadden on July 14, 2017

      I like that they are quick to put together, but they were pretty dry and could use more salt (unlike most things in this book). Easy enough to fix, I suppose, just use fewer breadcrumbs.

  • Warm spinach salad with feta and pistachios

    • cottonmama on September 17, 2017

      Even my kids loved this!

  • Cherry tomato salad with basil and fresh mozzarella

    • cottonmama on September 17, 2017

      A little trouble to make the sauce, but worth it.

  • Hearty Tuscan bean stew

    • cottonmama on September 17, 2017

      Really delicious and satisfying. I made it with kale.

  • Skillet-roasted cauliflower

    • cottonmama on September 17, 2017

      The kids asked for seconds!

  • Shrimp with white beans

    • cottonmama on September 17, 2017

      Just ok. Could be an authentic flavor I don't care for, but I felt like the lemon flavor was too pronounced.

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  • ISBN 10 1940352649
  • ISBN 13 9781940352640
  • Published Dec 27 2016
  • Format Paperback
  • Page Count 432
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

America's most trusted test kitchen tackles a topic with serious staying power: the Mediterranean diet. This thorough yet user-friendly book brings the Mediterranean into the American home kitchen, with 600 amazingly flavorful yet surprisingly approachable recipes for everyday cooking.

     The Mediterranean diet is known for being one of the healthiest in the world, with benefits ranging from cancer prevention to improved brain function. The diet also boasts huge food appeal, with its fresh, high-quality ingredients and extraordinary flavors. Although the diet has been around for decades, it has recently experienced a burst of renewed popularity. But many Mediterranean books on the market are quirky, personal collections or have a narrow, single-region focus. The Complete Mediterranean Diet Cookbook will fill a gap in the market by bringing the best of Mediterranean cooking into the American home kitchen, with 600 fresh, flavorful, and foolproof recipes.

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