Mediterranean Cooking by Paula Wolfert

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

    • Emily Hope on November 18, 2010

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

  • 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.

  • Yesil domates bastisi (green tomato gratin)

    • 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.

  • 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.

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  • ISBN 10 0812906608
  • ISBN 13 9780812906608
  • Published Jan 01 1977
  • Format Hardcover
  • Page Count 368
  • Language English
  • Edition First Edition
  • Countries United States
  • Publisher Quadrangle/New York Times Book Co

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.

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