Williams-Sonoma Essentials of Mediterranean Cooking: Authentic Recipes from Spain, France, Italy, Greece, Turkey, The Middle East, North Africa by Dana Jacobi and Charity Ferreira

  • Marinated olives

    from Williams-Sonoma Essentials of Mediterranean Cooking: Authentic Recipes from Spain, France, Italy, Greece, Turkey, The Middle East, North Africa Williams-Sonoma Essentials of Mediterranean Cooking by Dana Jacobi and Charity Ferreira

    • Categories: Dressings & marinades; Small plates - tapas, meze; Spanish; Vegan; Vegetarian
    • Ingredients: cumin seeds; oranges; olives; parsley; sweet paprika; dried red pepper flakes
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Notes about Recipes in this book

  • Fish with lemon and caper sauce

    • Aggie92 on June 01, 2014

      Yummy! Simple and easy piccata sauce, especially if you substitute brine-cured capers for the salt-packed ones. I used cod loins instead of mahi-mahi. Will definitely make this again.

    • Yildiz100 on September 26, 2017

      Good but pretty tart. I might add more butter or reduce the wine a bit next time. I almost didnt add the lemon zest out of laziness. So glad I used it because I did taste test before and after and it makes a huge difference. It really makes it a lemon sauce instead of just a sour sauce. I used cod because that is what I had. I wonder if I would have appreciated the aggressive lemon more if I were using meatier mahi mahi.

  • Grilled swordfish with rosemary and lemon

    • Aggie92 on June 27, 2015

      Very good. Used wild salmon instead of swordfish and marinated for 1 hour. Skipped the grilled lemon slices. Store-cupboard ingredients not listed are garlic and olive oil. Marinade was enough for 4 fillets.

  • Baked shrimp with tomatoes and feta

    • Aggie92 on August 04, 2018

      Good, but nothing special.

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  • ISBN 10 0848732413
  • ISBN 13 9780848732417
  • Published Oct 01 2008
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Oxmoor House
  • Imprint Oxmoor House

Publishers Text

Tour the Mediterranean basin through exploring its bountiful table, beginning with classic openers like shrimp and garlic in olive oil (Spain), frittata studded with asparagus (Italy), aromatic lamb meatballs (Greece), and creamy hummus (Lebanon). Williams-Sonoma Essentials of Mediterranean Cooking takes you on a journey around that legendary sea, from southern Spain and its famous paellas to the cuisines of southern France and Italy to the spice-laden dishes of Greece and Turkey. The tour continues through the Middle East and North Africa, with dishes that range from the everyday - Lebanese fattoush salad and Egyptian red lentil soup - to the elaborate - Moroccan couscous-stuffed chicken.

Essentials of Mediterranean Cooking begins with an overview of the rich history of the region and the many elements that have come together to create one of the world's first - and best - fusion cuisines. The featured countries are showcased with a discussion of their iconic foods and a list of their specialties, from the bouillabaisse of Provence to the tagines of North Africa. A section on the Mediterranean diet explains the benefits of this traditional way of eating, with its emphasis on vegetables, grains, and seafood.

Five chapters, with some 130 recipes drawn from the more than one dozen countries that ring the Mediterranean, are organized by courses. The exquisitely photographed dishes range from simple, earthy Spanish gazpacho to such showstopping main courses as Moroccan chicken bisteeya. The final chapter holds a wealth of seductive finales, including a pistachio-laced gelato from Italy and a lemon-and-lavender-scented granite from France.

Detailed instructions and step-by-step photographs explain such basic techniques as working with filo dough and making romesco sauce. An informative glossary with culinary terms and ingredients completes this indispensable introduction to the cuisines of the Mediterranean.

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