Mediterranean Cooking by Paula Wolfert

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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.

  • 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.

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  • ISBN 10 1567311652
  • ISBN 13 9781567311655
  • Published Dec 31 1997
  • Format Hardcover
  • Page Count 336
  • Language English
  • Edition 2nd Revised edition
  • Countries United States
  • Publisher Fine Communications,US
  • Imprint Fine Communications,US


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